I love to cook/bake, etc., but I suck at pancakes.... that being said, these were the best pancakes I've ever made, quite honestly. I put together the dry ingredients the night before, and mixed in the wet stuff right before making them this past Sunday morning and they came out wonderfully delicious, light, and fluffy!! I was thrilled! Changes... I didn't have any plain or vanilla yogurt on hand so I used a single serving cup of mixed berry la yogurt I had in the fridge and added an ounce of sour cream to make up the difference. Also added some lemon zest in addition to the juice. These were delicious blue berry pancakes... so much so, we had a couple of them without syrup and they were plenty sweet.
Blueberry Pancakes
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.
Yield: 4 servings (serving size: 2 blueberry pancakes)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 272
- Fat: 8.8g
- Saturated fat: 4.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.8g
- Protein: 9.5g
- Carbohydrate: 40.1g
- Fiber: 3.2g
- Cholesterol: 122mg
- Iron: 2mg
- Sodium: 403mg
- Calcium: 192mg
Ingredients
- 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
Preparation
- 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.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Blueberry Pancakes Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- PUBLICATION: Cooking Light
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