on February 11, 2014 by

Bluebird Pancakes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!


Blueberry pancakes are a wonderful reminder of hot summer during these cold, blustery winter days. The whole wheat pastry flour gives whole grain nutrition, without weighing down the pancakes. Yogurt gives a nice tang to accompany the sweet berries. Use a lemon-flavored yogurt for an extra burst of sunshine! Serve these with warm maple syrup or a dusting of powdered sugar and enjoy a bite of summer while you watch winter roll by.

Bluebird Pancakes | Bob's Red Mill

Bluebird Pancakes

  • 1/2 cup Blueberries
  • 1/2 cup Yogurt
  • 1 cup Milk
  • 1 Egg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Whole Wheat Pastry Flour


Sift dry ingredients into a large mixing bowl. In a separate bowl, whisk the egg, milk and yogurt together then add to dry ingredients. Stir until just combined then fold in blueberries. Fry pancakes on a hot greased griddle, turning once. Makes 10 pancakes.


Susan says:

Oh yes! I will absolutely make these, however, would rather use Bob’s Red Mill Spelt flour, either whole grain or white! This one may even wind up being my fav! I love that you get blueberries (fruit), the whole-wheat flour (grain), milk, egg, and optional yogurt for (protein) and extra vitamins!
I may add blueberry preserves (all fruit) for extra blueberry flavor!


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