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.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Christina

Rating (out of 5):

These pancakes turned out deliciously light and fluffy! I'd give the recipe a 4.5 if I could. They weren't the best homemade pancakes I ever had, but they were well above average.

Comment submitted: 8/5/2017 (#20373)



From minty_danni

Rating (out of 5):

I tweaked the recipe to use cinnamon (not nutmeg) and regular yogurt and brown sugar (the best in pancakes!) and it was delicious. The lemon juice is key.

Comment submitted: 3/20/2011 (#12328)

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