Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
4 servings (serving size: 2 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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

aMornGlory's Review

April 06, 2014
A different kind of pancake. Very good. The addition of whole wheat flour gives it a pleasant grainy feel while eating.

SanjaSunny's Review

March 30, 2014
One of the best ones for pancakes, I tried and I loved it !

ttsholland's Review

July 23, 2013

KathrynNC's Review

May 29, 2013
I was skeptical about liking a pancake recipe using whole wheat flour (bad past recipes). But this one was great! I also stirred in the blueberries instead of topping with them. Will definitely make it again!

kvluv2cook's Review

February 12, 2013
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.

GertrudeRose13's Review

June 28, 2012
I made these pancakes this morning and they were fantastic! The batter was very thick but the pancakes still turned out very fluffy (and the perfect golden brown!). I almost skipped the fresh lemon juice but added it in the end. The flavor really came through and it was REALLY delicious! Overall, easy, yummy and very filling.

ButtonsH's Review

May 28, 2012
Well I have not made these yet, but we always love blueberry pancakes. But..... can someone tell me what 2 19/50 is for a measurement. I know they want to use weight now in baking instead of volume buy hey isn't this a little ridiculous.

sweetkiwi's Review

April 29, 2012
Fluffly, light and delicious. Just stirred in the blueberries with the wet ingredients and it was great.

remszi's Review

April 16, 2012
Mine didn't turn out very well. I wasn't satisfied with the taste.

LouisePearl's Review

September 05, 2011
I've tried making pancakes from scratch before, with disappointing results. But these are easy and delicious! The batter is thick, so I added some water to get it to the consistency I wanted. I also added extra vanilla (you can never have too much vanilla!) Delicious. :)