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Blueberry pancakes

An American start to the day with fluffy, thick pancakes

  • Makes24 pancakes
  • 45 mins

Emily's option

How about a delicious blueberry sauce? Check out my blueberry cheesecake recipe arrow


  • 200g gluten-free self-raising flour
  • 2 eggs
  • 1 tsp gluten-free baking powder
  • 300mL milk
  • 1 tbsp butter, melted
  • 150g blueberries
  • golden or maple syrup to serve


1 Mix together the flour, baking powder and a pinch of salt in a large bowl. In a measuring jug, combine the eggs and the milk and beat together with a whisk or a fork.

2 Make a well in the centre of the dry ingredients and slowly whisk in the milk and egg mixture, until you have a smooth batter.

3 Finally, beat in the melted butter, and gently stir in half the blueberries.

4 Heat a little butter with a dash of oil in a non-stick frying pan over a medium heat. When hot, cook a few pancakes at a time: drop in about 1 tbsp of batter for each pancake and cook for 2-3 minutes on each side or until golden. Repeat until all the batter is used, adding a little more butter and/or oil to the pan if necessary.

5 Stack the pancakes on a warm plate, cover and keep warm as you cook them all. Serve with the remaining blueberries and your chosen syrup.