Blueberry Pancakes Recipe

Name: Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen blueberries; ½ cup water; ¼ cup sugar; 1 cup plain Greek yogurt; 1 cup low fat cottage cheese; 3 eggs; 1 lemon, juice of; ½ cup white flour; ½ cup whole wheat flour; ½ teaspoon baking soda; 1 pinch salt

Servings: persons

2 cups frozen blueberries
½ cup water
¼ cup sugar
1 cup plain Greek yogurt
1 cup low fat cottage cheese
3 eggs
1 lemon, juice of
½ cup white flour
½ cup whole wheat flour
½ teaspoon baking soda
1 pinch salt

1
Mix blueberries, water and sugar in a saucepan and cook over low heat, stirring often for about 10 minutes.
2
Whisk together the yogurt, cottage cheese, eggs and lemon juice in a bowl.
3
Mix the flour, baking soda and salt in another bowl.
4
Add the flout to the yogurt mixture and stir until just blended.
5
Heat a large skillet over medium-low heat.
6
Coat with cooking spray and add batter in large spoonfuls.
7
Flip when the tops begin to bubble, 3 to 5 minutes and cook the second side until browned.
8
Serve with the warm blueberries.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups frozen blueberries, ½ cup water, ¼ cup sugar, 1 cup plain Greek yogurt, and more.

Yes, Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pancakes

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