Nigella's Breakfast Pancakes with Blueberries on

Nigella’s American Breakfast Pancakes with Blueberries | Recipe

Recipe adapted from Nigella’s American breakfast pancakes.

Ingredients for 12 thick spongey pancakes:

  • 1 1/2 teaspoons baking powder
  • 1 pinch of salt
  • 1/2 teaspoon white sugar
  • 1 large eggs (beaten)
  • 15 grams butter (melted and cooled)
  • 150 millilitres milk
  • 125 grams plain flour
  • Handful of blueberries 
  • butter for frying


  1. Either put everything (except for the blueberries) into a blender and blitz well, or make a well in the flour, baking powder, salt and sugar and beat in the eggs, melted butter and milk. 
  2. Gently stir in the blueberries and transfer to a jug.
  3. Heat a smooth griddle or pan on the stove until it’s almost smoking. Add a small knob of butter.
  4. Slowly pour enough mix into the pan in a circular motion to create your pancake. If your pan is hot enough the mix will only spread a tiny bit.
  5. When you cook the pancakes, it’s time to cook the second side when the surface is pockmarked all over. Flip and cook for about a minute.
  6. Serve hot or cold with jewel-like macerated blueberries.
Nigella's Breakfast Pancakes with Blueberries on

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: