"This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries." — sal
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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 thin. Everyone else seems to think they are to thick. I realy don't understand that. They were great. I will DEFINITELY make them again.
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 lowering the temperature and making them smaller, but neither helped. I ended up throwing out the batter and making scrambled eggs.
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 milk, low fat yogurt, Omega low-fat/cholesterol eggs, canola oil) and they still turned out very well.
Delicious! Very eggy tasting, sort of like really thick, dense crepes. Yum.
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 tablespoon. I also didn't have plain yogurt so I used sour cream. They came out tall and fluffy.
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 more milk. Thanks so much for the recipe!
Wonderful, fluffy and full of flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 91
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