Blueberry Pancakes

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.

Blueberry Pancakes:
Recipe and photos by For the Love of Cooking.net
Original recipe from Cooking Light August 2009
 
  • 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 fat free 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

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 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


 

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