Reviewed: Apr. 21, 2012

I personally enjoyed these...daughters and husband not so much. They thought it was too cinnamon tasting. Used Dannon Light & Fit yogurt & skim milk and could tell a difference in texture and taste. Seemed much healthier, which was why I liked it, but possibly why the rest of my family didn't.

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Reviewer:

onenonblonde

Cooking Level: Intermediate

Home Town: Hugoton, Kansas, USA

Reviewed: Apr. 19, 2012

This recipe is awesome...with a couple of tweaks. Like previous reviews, I only used 1Tbsp of oil and doubled to 2teaspoons of baking powder. The yogurt made the pancakes creamy and not dry at all. I seperated he yolk and egg whites. I poured the yolk in with the liquids and beat the egg whites till stiff. I folded the whites in last. I, however did not fold the blueberries in the mix because they would all settle to the bottom and distribution would not be even.

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Reviewer:

AnnaB

Reviewed: Apr. 14, 2012

These were great, and loved by the kids. I used half whole wheat, and diced strawberries (what I had on hand), and I followed another reviewers suggestion and increased baking powder by 1/2 tsp. The batter is thick, but they cook fine. You can spread the batter a little with a spoon, and press down gently with the spatula when you flip them if you are concerned about them cooking thru.

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Reviewer:

the Tower Chef

Reviewed: Apr. 9, 2012

The best blueberry pancakes i've ever eaten..thank you for a wonderful recipe.. :)

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Reviewer:

Louise M. Soweski

Cooking Level: Expert

Living In: Woodbridge, New Jersey, USA

Reviewed: Jan. 18, 2012

I am always looking for ways to make pancakes sweet so I can leave the syrup in the fridge and make them handy for little ones and this recipe is a complete WIN! I used vanilla yogurt and they were a huge hit.

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Reviewer:

SBaker

Reviewed: Dec. 26, 2011

Did not like this recipe. It turned out doughy and tasteless. I think maybe it needs some baking soda. I like the fact that there's yogurt in it but maybe that's what made it doughy. Might be worth trying to improve it.

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Reviewer:

jYafmen

Reviewed: Nov. 24, 2011

I had never made from scratch pancakes & the adding yogurt part worried me at first but they turned out great!

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Reviewer:

Sturge75

Reviewed: Oct. 23, 2011

Made it with a tablespoon of shortening instead of two of veggie oil and doubled the milk. Used Greek plain yogurt instead and allspice instead of nutmeg. Came out wonderful and fluffy!!!

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Reviewer:

Siannucci

Reviewed: Oct. 12, 2011

These are good! I'll never use a boxed mix again. I did not have any yogurt, so used sour cream. I also doubled the cinnamon. They had a good texture. I do think it needs something, but can't put my finger on it...maybe a pinch of salt?

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Reviewer:

califdreamin

Reviewed: Aug. 9, 2011

I think these would have done very well as regular pancakes, but I didn't feel like the cinnomin and nutmeg went well with the blueberries. I think next time I am going to try them with vanilla instead. Also I can see the debate about too thick verses too thin - I found these way too thick at first, so I turned the grill down and cooked them longer at a lower heat, and they turned out ok - only a little crispy on the outside and only a little gooey on the inside. So for the next round I added just a tablespoon of milk to the remaining batter to thin them out, and they became EXTREMELY thin (my own fault, a little milk goes a long ways, apparently). But overall, I would say these are ok pancakes, but in the future I think I am going to try something else.

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