American style blueberry pancakes
American blueberry pancakes are a fantastic, easy breakfast recipe all the family will love. They’re light and fluffy and bursting with fresh blueberries, and so simple to make even kids can help.
American style blueberry pancakes are one of our favourite treats at the weekend. When we’ve got a little more time to rustle something up, then these are one of our go to dishes. Not only are they light and fluffy like all good pancakes should be, but they’re bursting with fresh blueberries which adds a delicious pop of sweetness and flavour. Top these with a little maple syrup and they’re a winning start to the day.
How can kids help to make blueberry pancakes?
This is a really easy recipe which makes it perfect for kids to try. As well as measuring the dry and wet ingredients, your kids can get to whisk it all together to make the batter.
If you have older children, that are safe around a cooker, they can also spoon the pancake mixture into your pan and then flip them to cook the pancakes.
How long do blueberry pancakes keep?
You can keep blueberry pancakes for a day or two in an air tight container. If you want to keep them for longer pancakes can be frozen for a few months. Once you’ve made them, stack them in a pile separated with baking paper then put them in a freezer bag or wrap them well in foil. Defrost them then, reheat them in the oven until they are warmed through.
How do you make the pancakes light and fluffy?
There are few tips for making sure your pancakes end up light and fluffy. First make sure your baking powder is still in date. The baking powder is what gives the pancakes their light and fluffy texture so you need that to be at it’s best. The same is true for the self raising flour. There’s a raising agent in the flour, so you need to make sure it’s not too old or it won’t work as well.
When you’re mixing the pancake batter, ensure you mix the pancakes enough to get rid of any big lumps of flour, but not enough to over whisk it. As soon as it’s a nice smooth batter stop whisking.
Lastly, to give your pancakes the best chance of a nice rise is to let your pancake batter rest for at least 10 minutes (or longer).
What can I use if I don’t have any self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and add 2 teaspoons of baking powder.
Other pancake recipes
If you liked these drop scones you’ll love our other delicious pancake recipes:
Fluffy American style pancakes
Chocolate pancakes
Drop scones (Scotch pancakes)
Easy (crepe) pancakes for kids
Chocolate chip pancakes
Useful equipment
You might need the following baking tools/gadgets to make these drop scones:
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Whisk
Frying pan
Girdle pan
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Ingredients
270g (2 cups) Self raising flour*
a pinch of salt
2 teaspoons baking powder
55g (¼ cup) caster sugar
350ml (1 ½ cup) milk
2 eggs
50g (3 tablespoons) butter, melted
½ teaspoon vanilla extract
(1 cup) 125g blueberries
* If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and add 2 teaspoons of baking powder.
How to make blueberry pancakes
Mix all the dry ingredients together
Get your kids to measure out the flour, salt, baking powder and caster sugar and add them to a mixing bowl. When you’re adding the baking powder, make sure your kids use their finger to level the teaspoon so that you add just the right amount.
Give everything a little mix together.
Mix the wet ingredients
Measure the milk out in a jug or if you have them, use the ml setting of your digital scales to measure it accurately.
Crack both the eggs into a small bowl, just in case any shell goes in, then add it to your milk. If any shell does go in, simply fish it out with a larger piece of shell. It will stick to that better than it will your finger.
Finally, measure out the butter and melt it in the microwave (or in a small pan on the hob). Add it to the milk and egg mixture and whisk it all together.
Make the blueberry pancake batter
Make a well in the middle of your dry ingredients then slowly pour in the milk/egg mixture. Get your kids to whisk it together until all the flour is mixed in and you have a nice smooth batter. If you have two kids helping, you could get one to pour the milk in and the other can whisk it all together.
Add the blueberries
Measure out the blueberries (no need to be too accurate), then add them to the pancake batter and gently fold them in.
If you have time, leave the pancake batter to rest, preferably in the fridge, for about ten minutes. This will help them to rise and be super light and fluffy.
Cook the blueberry pancakes
Heat a little oil in a frying pan or skillet then drop 2 spoons (dessert spoon or soup spoon) of batter on top of each other into the pan. Depending on the size of your pan, you should be able to cook a few drop scones at the same time. We were able to do 3 without them touching.
When you’re spooning out the pancake batter, try and divide the blueberries evenly among your pancakes.
Cook the pancakes over a medium heat for a few minutes until little air bubbles start coming to the surface.
Use a spatula, palette knife or fish slice to gently flip them over and cook them for another minute or so on the other side. They’re ready when they are nice and golden on both sides.
Making this type of small, fluffy pancake is much easier than larger crepe style ones so older kids that can be trusted near a cooker should be able to help cook and flip them.
Remove your pancakes from the pan and pop them on a baking tray covered with foil or a clean tea towel to keep warm while you make the rest.
Serve them with syrup, maple syrup and some more blueberries and enjoy.
American style blueberry pancakes
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- measuring spoons
- Whisk
- Frying pan
- Girdle pan
Ingredients
- 270 g (2 cups) self raising flour
- a pinch of salt
- 2 teaspoons baking powder
- 55 g (¼ cup) caster sugar
- 350 ml (1 ½) cup milk
- 2 eggs
- 50 g 3 tablespoons butter, melted
- ½ teaspoon vanilla extract
- 125g (1 cup) blueberries
Instructions
Mix all the dry ingredients together
- Masure out the flour, salt, baking powder and caster sugar and add them to a mixing bowl.Give everything a little mix together.
Mix the wet ingredients
- Measure the milk out in a jug. Crack both the eggs into a small bowl then add it to your milk.Finally, measure out the butter and melt it in the microwave (or in a small pan on the hob). Add it to the milk and egg mixture and whisk it all together.
Make the blueberry pancake batter
- Make a well in the middle of your dry ingredients then slowly pour in the milk/egg mixture. Whisk it together until all the flour is mixed in and you have a nice smooth batter.
- If you have time, leave the pancake batter to rest, preferably in the fridge, for about ten minutes. This will help them to rise and be super light and fluffy.
Cook the blueberry pancakes
- Heat a little oil in a frying pan or skillet then drop 2 spoons of batter on top of each other into the pan. Depending on the size of your pan, you should be able to cook a few drop scones at the same time. We were able to do 3 without them touching.
- Cook the pancakes over a medium heat for a few minutes until little air bubbles start coming to the surface. Use a spatula,to gently flip them over and cook them for another minute or so on the other side. They're ready when they are nice and golden on both sides.
- Remove your pancakes from the pan and pop them on a baking tray covered with foil or a clean tea towel to keep warm while you make the rest.
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