American-Style Blueberry Pancakes (v)

By Mel

Blueberry pancakes are my all-time favourite breakfast meal. Normally I make crêpe-style pancakes, but recently decided to try out American-style versions. They were a great success with me and my family who loved them! This a perfect recipe to try out on Pancake Day (13th February 2018).

Recommended Equipment:


  • 200g self-raising flour
  • 1 large egg
  • 125ml semi-skimmed milk
  • Pinch of salt
  • 1 tsp. finely grated lemon zest (optional)
  • 130g blueberries, rinsed and drained, and any stalks removed
  • 1-2 tbsp. sunflower oil
  • 4-6 tbsp. natural or vanilla yoghurt, to serve
  • Drizzle of honey, to serve


  1. Start by placing the flour into a mixing bowl and crack the egg into the middle. Slowly whisk in the milk. Add the salt, and the lemon zest (if using), then the blueberries.
  2. Stir to combine. The mixture should be smooth, but also thick and gloopy.
  3. In a medium sized frying pan, add about a tablespoon of oil and place on a medium heat. Once the oil is hot, tilt the pan to cover the base with oil. 
  4. Using a small ladle, pour the mixture carefully into the pan. You should be able to fit 2-3 pancakes at once, depending on the size of your pan.
  5. They should take approximately 5 minutes to cook; they should be golden brown on the bottom before being flipped and cooked for another few minutes. *
  6. Depending on the size of your pancakes, serve 2-3 per person. Add a dollop of yoghurt and a drizzle of honey, and any extra fruit if you want, before serving.

* A good gauge to know when to flip your pancakes is when the bubbles come up to the surface of the pancakes.

Simon Booth