Rating: 4 stars
22 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 7
  • 4 star values: 5
  • 5 star values: 8

"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.

Angela Ricciardi, Plymouth, NH
Recipe by Cooking Light August 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 www.choosemyplate.gov.

Nutrition Facts

272 calories; fat 8.8g; saturated fat 4.5g; mono fat 2.5g; poly fat 0.8g; protein 9.5g; carbohydrates 40.1g; fiber 3.2g; cholesterol 122mg; iron 2mg; sodium 403mg; calcium 192mg.
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