American blueberries pancakes

What is great about the fluffy American pancakes is that you can add any fruit you wish in the them: bananas, pumpkin, blueberries, strawberries. And they remain fluffy and delicious.

My favorite combination is pumpkin pancakes, but if you want a more sour, fresh taste, the blueberries version is pretty great too!

Blueberry pancakes
Servings: 2 persons (~10 pancakes)
Preparation time: 10 min
Cooking time (in two pans): 20 min
Difficulty: easy


  • 155 g all-purpose flour
  • 10 g white sugar
  • 7 g baking powder
  • pinch of salt
  • 1 egg
  • 225 ml milk
  • 25 g of melted butter
  • 50 grams of blueberries (fresh or thawed)


  1. Combine flour, white sugar, baking powder and salt.
  2. Into a separate bowl, mix together the egg and melted butter. Add the milk bit by bit too.
  3. Slowly fold in the blueberries. The batter should look like this.
  4. Let is rest, ideally 30 min to 1 hour, but it is not mandatory.
  5. Heat a lightly oiled frying pan over medium high heat. I always use two of them to make the frying faster.
  6. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
  7. Cook until pancakes are golden brown on both sides.
  8. Serve them hot in a bath of maple syrup. You can add more fresh berries, fresh heavy cream or whatever toppings you prefer. Here’s how the blueberries pancakes look like: