Don’t Miss a Recipe!

Don’t Miss a Recipe! Subscribe to receive new posts delivered directly to your inbox:

Jun 27
36

Blueberry Pancakes

Blueberry Pancakes

If the thought of hot, sweet, juicy blueberries bursting on your tongue, enveloped by thick, warm, delicious pancakes is at all enticing to you, then you need to stop what you’re doing and make these Blueberry Pancakes ASAP. I’m swooning. You are going to be amazed that two of these hearty, tasty pancakes are only around 150 calories or 5 Weight Watchers SmartPoints. The secret ingredient is Greek yogurt! It may sound strange, but it makes for amazing pancakes and it fills them out for less WW points! This recipe can easily be doubled or tripled to feed your family or guests and it comes together incredible quickly. Just stir together a few ingredients, cook them up for a few minutes and voila! Breakfast Heaven.

Blueberry Pancakes

I didn’t include toppings in the recipe since I know everyone likes to serve their pancakes differently. My favorite for these is a little bit of light butter spread to melt on top (I use Land-O-Lakes), a dusting of powdered sugar, and a handful of extra blueberries. If you warm those blueberries in the microwave for 20-30 seconds first so that they burst when your fork hits them, even better.

Print Share

Blueberry Pancakes

Yield: 3 (2 pancake) servings

Ingredients:

  • 1 (5.3 oz) container nonfat Blueberry Greek Yogurt (I used Dannon Light & Fit)
  • 1 large egg
  • 1 tablespoon honey
  • ½ cup white whole wheat flour (my preference, you can use all-purpose or wheat if you prefer)
  • 1 teaspoon baking soda
  • ½ cup fresh blueberries

Directions:

  1. In a large mixing bowl, combine the yogurt, egg and honey and stir until well combined. Add the flour and baking soda and stir together until a batter forms. Add the blueberries and gently mix into the batter.
  2. Mist a griddle pan with cooking spray and bring it over medium heat. Scoop a scant ¼ cup of batter onto the heated pan and use the back of a spoon to smooth it out into a flat(ish) circle. Repeat in batches (depending on how many pancakes fir on your pan at once) to form 6 pancakes. Cook on one side for 2-4 minutes until bottom is golden and pancake is “flippable.” If the batter is not firm on the bottom yet it needs more time. Once flipped cook another 1-2 minutes until golden on the other side as well. Repeat until you have 6 pancakes (pancakes in later batches may cook in less time).

Weight Watchers SmartPoints:
5 per (2 pancake) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per (2 pancake) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
152 calories, 24 g carbs, 10 g sugars, 2 g fat, 1 g saturated fat, 9 g protein, 3 g fiber (from myfitnesspal.com)

An Emily Bites Original

   
Yum

36 Responses to “Blueberry Pancakes”

  1. #
    1
    Ashley Carr — June 28, 2014 @ 9:17 am

    I can’t wait to try these!!!

  2. #
    2
    lacey — June 28, 2014 @ 10:48 am

    How many does this recipe make…unsure of how big the 2 pancakes are. Thanks!

    • Emily Bites replied: — June 28th, 2014 @ 10:49 am

      The recipe makes 6 pancakes!

  3. #
    3
    lacey — June 28, 2014 @ 10:49 am

    Oops! Just reread it and it says 6….sorry! Thanks!

  4. #
    4
    Julia — June 28, 2014 @ 11:04 am

    It would be healthier to use regular nonfat greek blueberry yogurt (no artificial sweetener) and omit the honey since there is sugar in the yogurt

    • Emily Bites replied: — June 28th, 2014 @ 11:21 am

      Sure, but it wouldn’t taste nearly as good. I’m not looking to sacrifice flavor to produce the healthiest possible recipe. My goal is to create healthier versions that taste every bit as delicious as their unhealthy counterparts 🙂

  5. #
    5
    marla — June 28, 2014 @ 8:14 pm

    Thanks for all the great recipes! I LOVE pancakes. I don’t like blueberries so I am going to make this with banana cream dannon greek yogurt and bananas instead of blueberries. I may need to toast a few pecans to go on top 🙂 YUMMY!

  6. #
    6
    Ellen Renee` — June 29, 2014 @ 12:39 pm

    MMM – looks so good. I just put some dannon yogurt on my list but I only get the vanilla (and then add fresh berries to it)…will venture out and try something new :o) !! I recently tried a blueberry chia jelly recipe from a blog where she took 2 cups of berries (frozen is fine) 2 tsp of chia seeds and 2 tsp of honey and cooks it a few minutes until the berries burst and the sauce thickens. My new obsession…I use that on top of my protein pancake, swirled into some greek yogurt (the plain kind – I have to something sweet mixed into it – wish that I didn’t), even use it on peanut butter and “jelly” on toast. I have tried it with strawberries and raspberries too but the blueberry was my fave.

  7. #
    7
    Doris — June 30, 2014 @ 10:29 pm

    I made these today. Seriously could be the best pancakes I have ever made. So easy to make and they turned out perfectly. As a bonus they were also so perfect looking. You put together another yummy one for us!! Thank you.

  8. #
    8
    shaila — July 1, 2014 @ 2:10 pm

    Just made these and they were delish! I followed the recipe exactly and only got 5 pancakes out of them but that’s okay. I think next time I may add a slash of water to the batter because it was very thick. Other than that they were really good, thanks.

  9. #
    9
    Laura — July 2, 2014 @ 7:50 am

    Hi Emily! I made these this morning, and they were great. I didn’t have blueberry yogurt, so used Yoplait Greek 100 Lemon yogurt, and that worked well with the fresh blueberries. Thanks for the recipe! I really enjoy your site!

    • Emily Bites replied: — July 9th, 2014 @ 6:22 pm

      Yum, I love lemon and blueberry together!

  10. #
    10
    Lisa — July 2, 2014 @ 10:33 pm

    I made these and they tasted great, but the batter was VERY thick and would not spread out on the griddle. I added some water to the bowl after the first two and it was better. Mine also came out quite gummy–maybe I had the heat too high?

    • Emily Bites replied: — July 9th, 2014 @ 6:22 pm

      You definitely have to spread the batter out with the back of your spoon, it will not do it by itself. Not sure about the gumminess, mine didn’t seem gummy!

  11. #
    11
    Amy — July 6, 2014 @ 8:35 am

    Emily – These are fantastic! I made a bunch of them and then froze them! Its super easy just pop one out and warm it up. I may try them with strawberries next time! Thanks for the awesome recipe – Amy

    • Emily Bites replied: — July 9th, 2014 @ 6:20 pm

      Yay! So happy you love them as much as I do! 🙂

  12. #
    12
    Tiffany — July 6, 2014 @ 10:18 am

    I’ve made many of delicious recipes from numerous healthy sources. However, this one is the WORST! Don’t waste your time!

    • Emily Bites replied: — July 9th, 2014 @ 6:20 pm

      Hm, not sure why you feel that way, this is one of my favorite recipes!

  13. #
    13
    Nicole — July 8, 2014 @ 10:20 am

    Made these this morning…another winner from Emily! Not a bad substitute for traditional blueberry pancakes, one of my favorites, and at 150 calories for 2 pancakes, I was contently full! Kudos Emily!

    • Emily Bites replied: — July 9th, 2014 @ 6:18 pm

      So happy you loved them! 🙂

  14. #
    14
    Whitney — July 13, 2014 @ 10:50 am

    I made these this morning. I was skeptical they would turn out by looking at the ingredients, but thought I’d give them a try anyway because I had all the stuff and I really wanted pancakes. They surprisingly turned out well! Were they the best pancakes I’ve ever eaten? No, but this recipe definitely satisfied my pancake craving, and it didn’t feel like I was eating “diet” pancakes. My husband liked them as well, and he is rarely satisfied with my WW recipes. I did add a splash of unsweetened almond coconut milk to mine because the batter was extremely thick. Going to try the suggestion above with the lemon Greek yogurt next time. Thank you for the recipe!

  15. #
    15
    Erica — July 14, 2014 @ 6:51 pm

    Can we use reg yogurt or does it have to be Greek?

    • Emily Bites replied: — July 16th, 2014 @ 7:45 pm

      I’ve never tried it with regular yogurt – if you do, let me know!

  16. #
    16
    Heather — July 17, 2014 @ 8:01 pm

    I made these tonight … They were yummy! The batter was thick but I added some water to make a little more runny. I used bananas for the fruit (hubby doesn’t like blueberries) and added a few walnuts and chocolate chips. I know that’s not totally healthy but I didn’t add a lot and they were delicious!

  17. #
    17
    Amanda — July 20, 2014 @ 9:31 am

    This was your first recipe I have tried, I just found you! I am so happy I did, these were wonderful and so easy to make! I can’t wait to try more of your recipes! Thank you! 🙂

  18. #
    18
    Ann — July 26, 2014 @ 8:03 am

    I didn’t get 6 pancakes and I even measured! I’m not sure what I did wrong?

    • Emily Bites replied: — July 26th, 2014 @ 6:45 pm

      Hm, I had another comment saying this so I changed it to a “scant 1/4 cup” in the recipe, which should hopefully fix it. Perhaps it was just a bit less than 1/4 cup? I’m sure you didn’t do anything wrong, it obviously possible it was my error. I’ll re-measure next time I make them. Glad you liked them! 🙂

  19. #
    19
    Ann — July 26, 2014 @ 8:05 am

    They were delicious though!

  20. #
    20
    Maureen — August 25, 2014 @ 10:54 am

    I just made your pancakes this morning and they are soooo good! I love adding yogurt to pancakes! Thanks so much for giving us this recipe.

  21. #
    21
    Janna — August 29, 2014 @ 3:08 pm

    Hi Emily
    I’ve had many of your recipes and I’m very much looking forward to trying these. I’m using whole wheat flour instead of white whole wheat flour. Will I have to change the amount of flour I use?

    • Emily Bites replied: — August 29th, 2014 @ 3:09 pm

      Nope, you can use the same amount! I hope you love them 🙂

  22. #
    22
    Amanda — September 1, 2014 @ 2:13 pm

    I made these a few weeks ago and I love them. This weekend I tried them with strawberries ( I just replaced the blueberry yogurt with strawberry and the blueberries with strawberries) Amazing!! I can’t wait to try other combinations! Thank you for a great, easy recipe!

  23. #
    23
    Jeanne — June 27, 2015 @ 9:20 am

    I used the Fage brand nonfat blueberry yogurt. It is probably thicker than the dannon. The taste was awesome. But cooking was a challenge because the batter was too thick. Should I have added some water to the batter? What is the appropriate consistency of the batter?

    • Emily Bites replied: — June 30th, 2015 @ 2:56 pm

      The batter for these is thicker than normal pancake batter as it is yogurt based rather than water based. You can use the back of a spoon to spread the batter into a circle on the pan or you can certainly try adding some water if that’s your preference!

  24. #
    24
    Hannah — July 10, 2015 @ 5:39 pm

    These are the best pancakes! I love how versatile they are– I think to date I have made them with blueberries, strawberries, blackberries and bananas and each batch was amazing!! I usually whip up a few batches at a time and pop them into the freezer to eat later and they still taste great! Thanks for the amazing recipe!!!

  25. #
    25
    Susie — January 17, 2016 @ 9:07 am

    Just made these, only had vanilla low fat yogurt not Greek, they came out perfect!!! MY batter wasn’t thick, and it made 7 pancakes BONUS!! The only thing that was bad about these…. I could only have two ( insert sad face) so in the freezer for next time but DELICIOUS not gummy at all

Leave a Comment