Blueberry Pancakes

Blueberry Pancakes

111
sal 24

"This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries."
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Ingredients

40 m servings 255 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
  2. In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
  3. Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

Reviews

111
  1. 140 Ratings

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Most helpful positive review

These Pancakes were great everyone in my family loved them. I thought they were delicious. They were very easy to make. I did not think that they were that thick. I thought maybe a little th...

Most helpful critical review

I don't know what happened when I made these, but they were a huge mess. First, the texture was more like a crepe than a pancake. Second, they didn't cook all the way through. I tried lowerin...

I don't know what happened when I made these, but they were a huge mess. First, the texture was more like a crepe than a pancake. Second, they didn't cook all the way through. I tried lowerin...

These Pancakes were great everyone in my family loved them. I thought they were delicious. They were very easy to make. I did not think that they were that thick. I thought maybe a little th...

I too found the original batter a little too thick so I added an extra splash of milk. Otherwise - very tasty, especially the nutmeg and cinnamon. I used all low-fat or no-fat products (skim mil...

I used low fat soy milk and added 2 T. of flax seeds. Absolutely delicious!

These came out great, useing some of the suggestions from others reviewers. I doubled the Baking Powder, doubled the cinnamon (I love cinnamon) and I cut back on the oil, useing only 1 tablespo...

Delicious! Very eggy tasting, sort of like really thick, dense crepes. Yum.

Wonderful pancakes! I happened to have extra yogurt and a ton of fresh, large blueberries on hand, so I thought I'd give these a try. So glad I did! The only thing I changed was to add a bit ...

After reading the revews I decided to try these as my first attempt at American style pancakes. I made them as per the recipe (apart from olive oil instead of vegetable) and they were spot on. ...

Wonderful, fluffy and full of flavor!