Blueberry Pancakes

Blueberry Pancakes Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
"For variety, we substitute sliced bananas or chocolate chips for the blueberries for a special treat. Since these pancakes reheat well in the toaster oven, we often make a big batch and enjoy all week." —Angela Ricciardi, Plymouth, N.H.


4 servings (serving size: 2 blueberry pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Fat 8.8 g
Satfat 4.5 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 9.5 g
Carbohydrate 40.1 g
Fiber 3.2 g
Cholesterol 122 mg
Iron 2 mg
Sodium 403 mg
Calcium 192 mg


2.25 ounces all-purpose flour (about 1/2 cup)
2.38 ounces whole-wheat flour (about 1/2 cup)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup vanilla fat-free yogurt
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup fresh blueberries


1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.


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