Blueberry Pancakes

Blueberry Pancakes

110
sal 20

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

Ingredients

40 m {{adjustedServings}} servings 255 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

110
  1. 139 Ratings

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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...