American blueberry pancakes recipe topped with melted butter and thick golden syrup. Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step guide. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist. For more pancake inspiration see: 5 Easy Recipes for Pancakes.
👩🏻🍳 Why make this recipe
Theres nothing half-hearted about these American blueberry pancakes. Everything from whipped egg whites and Greek yogurt to sticky syrup and juicy blueberries has been used. The results speak for themselves and whats more this recipe is super easy.
Wet and dry ingredients are simply whisked together in a bowl and for extra fluffiness the egg whites are separated and then whipped and folded into the mixture last. If you are looking for pancakes that are soft and spongy with blueberries that pop with juice as you bite into them, then this is your recipe.
🥘 Ingredients
To make this Blueberry Pancakes recipe you will need:
Ingredient notes
Flour: Use plain or all purpose flour.
Baking powder: Blueberry pancakes use a rising agent to make them thick and fluffy.
Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.
However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.
Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.
Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.
Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.
🔪 Step by step instructions
- In a large bowl mix together the flour, caster sugar and baking powder.
- In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
- Next add the yogurt and milk to the yolks.
- Whisk together well until smooth and fully combined.
- Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
- Whisk everything together into a thick batter.
- In a separate smaller bowl whisk the egg whites until soft white peaks form.
- Gently fold the egg whites into the pancake mixture.
- Finally add the blueberries to the batter.
- Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
- Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
- Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
- Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.
💭 Expert tips
- For a simpler version, leave out the blueberries and make standard American Pancakes.
- Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.
- If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.
❓ Frequently asked questions
American blueberry pancakes are made fluffy by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.
Unlike British pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than British pancakes.
The most simple topping for blueberry pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey.
Other toppings you may want to use could include other types of berries, banana, mango, nutella, cream, yogurt, chocolate chips, chocolate sauce, toffee sauce, lemon curd, nuts and seeds.
The indication that its time to flip your pancake is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly.
More often than not the first pancake is made before the pan is up to temperature and tends not to work out. This is why its often said that the first pancake should be thrown away. However, with patience theres no need for any waste 🙂
🥞 Other Pancake recipes
- American Pancakes
- English Pancakes Recipe
- Healthy Pancakes Recipe (with Banana and Oats)
- Scotch Pancakes Recipe
🍌 Other fruity desserts
- Lemon Drizzle Cake
- Banana Bread
- Hot Cross Buns Recipe
- Apple Crumble
- Plum and Rhubarb Crumble
- Raspberry and Lemon Muffins
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📖 Recipe
American Blueberry Pancakes
Ingredients
- 150 g plain flour
- 1 teaspoon baking powder
- 1 tablespoon caster sugar
- 2 large eggs (yolks and whites separated)
- 250 ml Greek yogurt
- 25 ml semi skimmed milk
- 100 g blueberries (plus extra for serving)
- Knob of butter for cooking
Instructions
- In a large bowl mix together the flour, caster sugar and baking powder.
- In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
- Next add the yogurt and milk to the yolks.
- Whisk together well until smooth and fully combined.
- Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
- Whisk everything together into a thick batter.
- In a separate smaller bowl whisk the egg whites until soft white peaks form.
- Gently fold the egg whites into the pancake mixture.
- Finally add the blueberries to the batter.
- Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
- Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
- Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
- Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.
Nutrition
Notes
This post was first published in March 2019. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.
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