Reviewed: Oct. 15, 2009

Delicious recipe! I substituted buttermilk instead of milk and I sweetened my frozed blueberries with a tablespoon of sugar while they thawed. For those with complaints about the pancakes not cooking well, it might be because the blueberries are not fully thawed or because more batter is used than required. Remember the recipe calls for only two tablespoons of batter per pancake so I would suggest to spread that amount as much as you can on the griddle.

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dieanna7

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Reviewed: Oct. 6, 2009

Great Blueberry taste. Very moist almost like a Crepe just the way I like my pancakes. I followed recipe as is only difference I made was using vinilla yogurt instead of plain. Will make these again for sunday brunch! Thanks for the recipe.

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joyforever143

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Garden City, Michigan, USA

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Reviewed: Sep. 5, 2009

These are good, but thick, which is okay. I used frozen blueberries which caused the pancakes not to cook through properly. I didn't use yogurt because I didn't have any. Had to add 1/4 c more milk. Used 1/2 the amount of sugar which was probably a mistake. I also used Allspice because I have no Nutmeg, and Olive oil instead of vegetable. I would add a bit of salt next time. The flavor wasn't as good as it probably should have been because of the way I altered the recipe. But I am giving it 5 stars because it was still good and my fault for the flavor difference because I didn't follow the recipe. I think smashing some of the blueberries might be a good idea, as someone else said, and using fresh or thawed, not frozen berries. I will try it again the proper way and I am sure they will be great.

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amb2202

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Reviewed: Jul. 21, 2009

Yummy. I used 1/2 ww and 1/2 ap flours; pumpkin pie spice; added extra sugar to offset ww flour, and a bit of maple syrup right into the batter. Good result but a bit dense.

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OCTOVUS

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Reviewed: Jul. 19, 2009

this is the first time i make 1.pancakes from scratch and 2.blueberry pancakes and they came out delicious! I used Vanilla Yogurt because I thought it would lend more flavor and i prob used a little more Nutmeg & Cinnamon than specified because I was afraid of the No flavor some reported, and it turned out to be a good call. It took me 2 test pancakes before I got the griddle at the right temp, but once I got it they came out golden brown and fluffy. With any pancake batter I usually manipulate the griddle so that the batter spreads out a little and doesn't just clump up together. I dont know if thats what youre supposed to do but I always do it and I don't mind slightly mis-shapen pancakes for the sake of them coming out perfectly cooked. Definitly A Must Try! Oh and I used fresh blueberries, they were on sale at the supermarket :)

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Switchblade

Home Town: Laredo, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 5, 2009

I left out the nutmeg and cinnamon just for personal preference. It was very bland without it. I also hid a little flax in it. I think next time I will add some salt. I really like the texture though.

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Sandy

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Reviewed: Jun. 10, 2009

I wouldn't call these fluffy but I would call them delicious! Gooey, dense, great, organic blueberries and I added choc chips-couldn't help myself.

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DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Queens, New York, USA

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Reviewed: Jun. 1, 2009

These were quite good. I used vanilla fat free yogurt, fat free milk and fresh blueberries. I made the 4 serving size (original recipe size) of this and it only fed two hungry adults (about 5 good size pancakes).

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: May 31, 2009

These were the best pancakes I have ever had. I used blueberry yogurt and frozen blueberries. So flavorful, moist, and DELICIOUS!

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mama2006

Cooking Level: Expert

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Reviewed: May 29, 2009

These pancakes were awesome! My son (who likes nothing) couldn't get enough! The BEST blueberry pancakes ever. I made them with fresh blueberries and made a topping with strawberries, butter and brown sugar. Delicious! Thank you!

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M&M's Mama

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Reviewed: May 13, 2009

I did not have yogurt, so I used Banana cream pudding! It worked very well, and added extra flavor :)!! Great recipe

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cook'n queen

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Reviewed: Apr. 1, 2009

These are the best pancakes I have ever tasted! I made them this morning. Even better than restaraunt pancakes. I didn't change a thing but scaled it down to make 2 servings. Thank you for this wonderful recipe!

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Ahiru

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: Mar. 9, 2009

I Just made this and the boys are in the den with smiles after eating it with maple sausage. (boys being my hubby and an out of town guest) I used fresh blueberries and the batter was thick but once I started cooking it i figured it was to keep all those berries in place. I added a Tablesp. more sugar and i always add vanilla to my pancake batter, even the store bought mixes. There was not any bubbles that popped or anything to let me know when to flip em. the one time the i tried waiting on them one side of the cakes got a little darker than i would have liked. Only two suggestions i have, 1--maybe you shouldnt wait for bubbles and 2--i intend to use an icecream scoop to spoon the batter next time. hope this helps :)

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Chance

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Nov. 11, 2008

Everyone loved these pancakes! I tripled the recipe to cook for all 7 of us in the house and they were delicious! They were fluffy and thick and just right. I love that there was nutmeg and cinnamon in it.

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Chantille

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

The batter is way too thick. I had to keep adding more milk. When I cooked them, no matter how long or at what temperature, they wouldn't get done inside. They turned out raw inside. I was so embarrassed when I served these to company. I'm sure they thought I wasn't a very good cook. I would NOT recommend these at all.

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jules

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Reviewed: Jul. 28, 2008

My entire family loved these pancakes! We used fresh picked blueberries and they were AWESOME! Thanks for the recipe! YUM!

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LILANNE99

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Reviewed: Jul. 20, 2008

My husband gives the pancakes 5 stars. They were easy to make and beautiful. Actual batter was pretty mellow. Flavor depended heavily on quality of blueberries and spices. Blueberries are in season! We really liked these cakes.

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Kate

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

OK...I am done with looking for the perfect pancake recipe...because this is IT!!!! Wonderful!!! Those that posted a while back about them being a big mess...probably did not check the date on the baking powder as that makes all the difference. Use good fresh baking powder! I made a few changes to my taste. Used buttermilk instead of reg milk, (had to add extra to thin a little) Used Yummy Banana flavor yogurt (not plain) 1/4 t. vanilla, used melted butter (no oil) & and a dash salt. SO SO GOOD!! I think that many flavors of yogurt would work great too lemon, strawberry banana, vanilla etc.....

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rita

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Reviewed: Jul. 7, 2008

Delicious recipe! Original batter was on the thick side, but I prefer that since it's easier to thin than thicken. Didn't have plain yogurt, so I used vanilla low fat yogurt. I also substituted 1/2 cup of whole wheat flour for 1/2 cup of all purpose, used skim milk and 2 packets of Splenda for the sugar. Pancakes came out fluffy and light. Next time I think I'll increase the cinnamon to 1/4 tsp and beat the blue berries more so some of them break in the batter for more flavor.

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Sarah Lizzy

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: New York, New York, USA

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Reviewed: Jun. 14, 2008

I didn't have yogurt so I subsituted for sour cream. We like our pancakes on the thinner side so I added more milk and about a T more of oil. Also added salt. With my changes I'd give this recipe 5 stars.

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