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Blueberry Pancakes

Cooking Light
Blueberry Pancakes
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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Good, Solid Recipe

"For variety, we substitute sliced bananas or chocolate chips for the blueberries for a special treat. Since these pancakes reheat well in the toaster oven, we often make a big batch and enjoy all week." —Angela Ricciardi, Plymouth, N.H.

Yield: 4 servings (serving size: 2 blueberry pancakes)

Ingredients

  • 2.25  ounces  all-purpose flour (about 1/2 cup)
  • 2.38  ounces  whole-wheat flour (about 1/2 cup)
  • 1  tablespoon  sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 3/4  cup  vanilla fat-free yogurt
  • 2  tablespoons  butter, melted
  • 2  teaspoons  fresh lemon juice
  • 1/2  teaspoon  vanilla extract
  • 2  large eggs, lightly beaten
  • 1  cup  fresh blueberries

Preparation

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Nutritional Information

Calories:
272
Fat:
8.8g (sat 4.5g,mono 2.5g,poly 0.8g)
Protein:
9.5g
Carbohydrate:
40.1g
Fiber:
3.2g
Cholesterol:
122mg
Iron:
2mg
Sodium:
403mg
Calcium:
192mg
Angela Ricciardi, Plymouth, NH, Cooking Light, AUGUST 2009

Member Ratings and Reviews

5 stars
Anne
I really loved this pancake recipe. They were filling with good flavor, and the addition of whole wheat flour upped the nutritional content. The only thing we changed was to add 1/4 cup milk to make the batter less thick. We had used a thicker style yogurt that created a way too dense batter. But if using regular yogurt you might not need this addition.11/22/09

5 stars
Shelly - Denver, CO
I'm always looking for a great pancake recipe. These were good...not out of this world great. I would make them again though...and always with a hair more nutmeg!09/21/09