Blueberry Pancakes with Yoghurt

    Blueberry Pancakes with Yoghurt

    Recipe Picture:Blueberry Pancakes with Yoghurt
    1

    Blueberry Pancakes with Yoghurt

    (146)
    40min


    138 people made this

    Nutritious and yummy blueberry pancakes for dessert or brunch. You can use frozen blueberries if you can't get fresh.

    Ingredients
    Serves: 4 

    • 1 cup (125g) plain flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon white sugar
    • 1 egg
    • 1/2 cup plain yoghurt
    • 1/2 cup (125ml) milk
    • 2 tablespoons vegetable oil
    • 3/4 cup fresh blueberries

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
    2. In a medium bowl, stir together the egg, yoghurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
    3. Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
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    Reviews and Ratings
    Global Ratings:
    (146)

    Reviews in English (116)

    by
    49

    I don't know what happened when I made these, but they were a huge mess. First, the texture was more like a crepe than a pancake. Second, they didn't cook all the way through. I tried lowering the temperature and making them smaller, but neither helped. I ended up throwing out the batter and making scrambled eggs.  -  07 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    42

    These Pancakes were great everyone in my family loved them. I thought they were delicious. They were very easy to make. I did not think that they were that thick. I thought maybe a little thin. Everyone else seems to think they are to thick. I realy don't understand that. They were great. I will DEFINITELY make them again.  -  19 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    33

    I too found the original batter a little too thick so I added an extra splash of milk. Otherwise - very tasty, especially the nutmeg and cinnamon. I used all low-fat or no-fat products (skim milk, low fat yogurt, Omega low-fat/cholesterol eggs, canola oil) and they still turned out very well.  -  10 Apr 2001  (Review from Allrecipes USA and Canada)

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