Blueberry Pancakes

Blueberry Pancakes

108 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
sal
Recipe by  sal

“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

Adjust Servings

Original recipe yields 4 pancakes

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Directions

  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 (108)

Rate This Recipe
Navy_Mommy
47

Navy_Mommy

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.

FeLiCiA
40

FeLiCiA

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.

CHESH2000PRO
33

CHESH2000PRO

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Oatmeal and Wheat Flour Blueberry Pancakes

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