We still have a bunch of blueberries that my neighbor Jack gave us so I decided to try a blueberry pancake recipe I found in the August edition of Cooking Light. It was a very simple recipe to make and tasted fantastic. I love that it used whole wheat flour, yogurt, and just a little bit of sugar. The pancakes were light, fluffy, and packed with blueberries. My kids gobbled them up for breakfast with smiles on their faces – you can’t beat that.
- 1/2 cup of whole wheat flour
- 1/2 cup of flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 3/4 cup vanilla yogurt
- 2 tbsp butter, melted
- 2 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 large eggs, lightly beaten
- 1 cup of fresh or frozen blueberries
How to Make Blueberry Pancakes
Lightly spoon the flours into a dry measuring cup; level with a knife. Combine the flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well to combine.
Combine yogurt and the next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with blueberries. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photos by For the Love of Cooking.net Original recipe from Cooking Light August 2009