Best blueberry pancakes

    1 hour 25 min

    Foolproof blueberry pancakes that are guaranteed fluffy! You can use fresh or frozen blueberries here, and other berries work well, too.

    1010 people made this

    Makes: 12 pancakes

    • 155g plain flour
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1 1/4 teaspoons caster sugar
    • 1 egg
    • 225ml milk
    • 1 knob butter, melted
    • 80g frozen blueberries, thawed

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr resting  ›  Ready in:1hr25min 

    1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour (do not stir).
    2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the mixture onto the pan, using approximately 60ml for each pancake. Brown on both sides and serve hot.

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    Reviews in English (941)


    I love pancakes and blueberries so this was the perfect match for me!  -  20 Apr 2016


    These really are great, tender pancakes. I have made them several times and I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them! I have found that sprinkling the berries on the pancake after it is on the griddle works best and avoids smashing them. You can also use vegetable oil instead of the melted butter; it makes no difference, especially if you butter them afterwards anyway!  -  21 Oct 2002  (Review from Allrecipes US | Canada)


    Can you say "YUM"? This is a top of the line blueberry pancake recipe. It always comes out perfect--fluffy, yet not cake-like. It's very moist with the blueberries; not a dry pancake at all. I even made it without the blueberries one time because we ran out, and it was delicious, too. But the blueberries put it in first gear! I've made it about a dozen times so far. Yes, the other reviews are correct in that you don't have to wait an hour to cook it--you don't even have to wait at all. They taste the same either way.  -  10 Dec 2002  (Review from Allrecipes US | Canada)

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