Recipes Blueberry Pancakes (Breakfast, Vegetarian)

Serving Size
Number of Servings
    • 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



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.  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. 

Nutrition Information

Nutritional Information for two pancakes:  Calories: 272; Fat: 8.8g; Protein: 9.5g; Carbohydrate: 40.1g; Fiber: 3.2g; Cholesterol: 122mg; Iron: 2mg; Sodium: 403mg