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