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Blueberry - Yogurt Pancakes

Blueberry - Yogurt Pancakes


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. MakesĀ 10 pancakes.
Blueberry - Yogurt Pancakes



Products Used in this Recipe

Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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Whole Wheat Pastry Flour

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Ratings & Comments (8)

5 Stars  88%  7
4 Stars 13%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


8 Reviews

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moe January 28, 2012
This has become my favorite pancake recipe! Great flavor even without syrup. I dot the blueberries right on the pan, after I pour the batter. I often add chocolate chips, too, and eat the pancake with yoghurt.
Stephanie August 19, 2012
These pancakes were runny, lumpy and stuck miserably to my ceramic-coated non-stick pan despite 2 attempts each with a different non-stick spray. Sorry, but these are NOT a "Make Again!".
Bob's Red Mill August 28, 2012
If you find the batter to be too runny, reduce the amount of milk. Make sure to whisk the batter thoroughly to get rid of any lumps. To avoid sticking try lowering the heat and flipping the pancakes when large bubbles can be seen on the surface and the edges are beginning to set.
Heather October 27, 2012
These pancakes are my new favorite! I make them often for my family and they're a big hit! I like to use Greek yogurt (sometimes flavored). These are really good with peanut butter and bananas and a tiny splash of real maple syrup. It's like dessert for breakfast!
Trista December 7, 2012
These were soooo good! I used Greek yogurt and almond milk instead, dotted them with a few chocolate chips for my little girl. We gobbled them up! This will be my go to pancake recipe. Thanks Bob\'s Red Mill!
cheryllk March 1, 2013
These are now our go-to pancake recipe. So good, so easy, and as healthy as pancakes can be, with whole-wheat pastry flour and no added sugar.
Valerie July 6, 2014
Our family really enjoyed these pancakes. Appreciated the fact that they were not sweet. Taking a cue from one review I read, I cut back on the milk (I had doubled the recipe, so I ended up using 1 1/4 total).
anonymous September 6, 2014
This is a tasty healthy recipe. But I added a 1/2 tsp salt and a tbsp of butter for a bit more depth to the flavour.

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