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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Blueberry Pancakes

"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.

Cooking Light AUGUST 2009

  • Yield: 4 servings (serving size: 2 blueberry pancakes)

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.

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
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Blueberry Pancakes recipe

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