Whole Wheat Blueberry Yogurt Pancakes (2 servings) 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 Tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 3/4 cup fat free vanilla yogurt 1/3 cup milk 2 Tablespoons melted butter 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 2 large eggs (beaten) or 1/2 cup egg whites 1 cup fresh blueberries These were really fantastic pancakes. They taste indulgent and somewhat similar to good buttermilk pancakes. You don't notice the whole wheat at all. I made one change to the recipe as submitted (now reflected above). The batter needed just a bit more liquid, so I added 1/3 cup milk to the ingredients. For a special treat, I sprinkled a couple of the pancakes with mini chocolate chips instead of blueberries. It turns out that a stack of pancakes with two blueberry pancakes and one chocolate pancake is near heaven. I give this recipe my highest recommendation. As you can see by the pictures below, these are also great for kids. A+ (This recipe was submitted in 2009. It was tested and photographed in June 2016.) How to Make Whole Wheat Blueberry Yogurt Pancakes Combine the flours, baking soda, baking powder, salt, nutmeg and sugar. In another bowl, combine the yogurt, milk, melted butter, vanilla, lemon juice and beaten eggs. Beat liquid mixture well with a whisk then add to flour mixture and combine gently until smooth. Heat a non-stick griddle or skillet to medium heat and pour 1/4 cup of batter for each pancake. Top with a few blueberries and let cook until the tops bubble. Flip and cook for another minute or until golden brown on each side. You'll forget that these are whole wheat once you taste the warm fresh blueberries and creamy vanilla flavor. Mr Breakfast would like to thank HollyMartel for this recipe. Recipe number 2594. Submitted 8/3/2009.