• Thick puffy American style pancakes with maple blueberry syrup

Thick Puffy Pancakes

Pancakes, oh I love thee! I first came across them as a tot on Shrove Tuesday when we made crepes which were folded into triangles and served its Golden Syrup which had been warned by nestling in its tin between the hob rings as the pancakes cooked. I loved them on that childhood trip to Florida when we discovered IHOP and (fake) maple syrup and when Nigella came along with Express, I was overjoyed at discovering you could make fat puffy ones at home, not those crêpe ones I’d grown up with and am much less enamoured by.

Thick Puffy Pancakes-4

Although, it took some time for me to get the consistency just right so that they didn’t splat and lay fat in my pan, preferring as I do for them to puff and blossom and become thick cushions of sweet vanilla loveliness. Smoked streaky bacon is a salty, smoked, crisp counterpart to the berries and sweet vanillary pancakes and if you eat meat, you must try it.

It’s a flavour combination you must experience! Blueberries cooked with a little maple syrup until they pop, slump and thicken make a glossy, not quite jam, not quite syrup to go with and they are divine. This recipe makes just enough for two but you can choose how big to make your own pancakes – Hungry Hubby preferred having one giant one with his half of the batter, I preferred a tower of four! A stack of pancakes is a resplendent sight, especially crowned with purplish jet maple bloobs, as we like to call them.

Thick Puffy Pancakes
American style, thick puffy pancakes served with my favourite maple and blueberry syrup. Additional smoked streaky bacon is highly encouraged to serve too 😉
Servings: 2
: 378 kcal
Author: Just Jo
  • 120 g self raising flour
  • 1/2 tsp baking powder
  • 120 ml milk any
  • 1 tsp sugar
  • 1 tsp oil or melted butter
  • 1 tsp vanilla extract
  • 1 medium egg
For the maple blueberry syrup
  • 3/4 cup fresh or frozen blueberries
  • 1-2 tbsp maple syrup or as liked
  1. Make the syrup by putting the berries and maple syrup in a small saucepan and heat on medium, stirring occasionally until the blueberries pop, slump and then the juices evaporate a little to produce a runny whole fruit jammy texture. I find they are done by the time all the pancakes are cooked.
  2. Whisk all the ingredients together for the batter.
  3. Spray a frying pan or griddle with oil and pour small ladlefuls of batter into the pan. Cook until bubbles start to appear on the service then flip and cook until the pancakes puff up to not quite 1cm tall. You may need to spray the pan as you cook the pancakes, depending on how well seasoned or nonstick it is.
  4. Transfer to a pre-warmed plate until all pancakes are done then serve with the hot syrup.
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  1. frugalfeeding 8th February 2015 at 5:46 pm - Reply

    So massive! They look like an excellent breakfast. Certainly better than the one I had this morning.

    • Jo Blogs 8th February 2015 at 5:48 pm - Reply

      In the past, I’ve made them with too runny a batter – you want it quite thick to get it to puff like this. And it was an excellent breakfast, I felt really happy eating it lol!

  2. Chef Amy at Remke Markets 9th February 2015 at 2:03 pm - Reply

    These look so darn good Jo!!!! 🙂

    • Jo Blogs 9th February 2015 at 4:17 pm - Reply

      Thank you! They are delicious 🙂

  3. CakeSpy 28th January 2016 at 1:01 pm - Reply

    It’s National Blueberry Pancake Day today…aka the best day to enjoy this perfect recipe!!

    • Just Jo 28th January 2016 at 2:32 pm - Reply

      Oh I didn’t know that! This recipe is perfect for that indeed lol!

  4. Jeff @ Make It Like a Man! 30th April 2016 at 1:09 pm - Reply

    I’ve never thought to mix blueberries with maple syrup. But of course they’re going to mix on the plate, so why not? Your pics are beautiful.

    • Just Jo 30th April 2016 at 3:00 pm - Reply

      Thank you very much Mike. I have a maple and blueberry cheesecake on the blog too to make use of that flavour combo 🙂

  5. Sarah 9th July 2016 at 3:15 pm - Reply

    Thick and puffy is the only way I like my pancakes to be and these look sooooo delicious. Pinning for later!

    • Just Jo 9th July 2016 at 8:49 pm - Reply

      Oh me too, the more puffy the better for me! I hope you like them Sarah xx

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