Back to All
January 26, 2016

Healthy Blueberry Pancakes

Nutrition Fact:  January 28th is National Blueberry Pancake Day.  Blueberries are a powerful source of anthocyanins, a type of phytonutrient that has been shown to fight off free radicals and oxidative stress to protect against heart disease and cancer.

Prep Time: 10 min

Cook Time: 10 min

Serves 4


1 2/3 cups whole wheat all-purpose flour

2/3 cup old-fashioned rolled oats

1 tablespoons sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt

1 cup skim milk

2 tablespoons unsalted butter, melted

2 large eggs

1 cup blueberries


Preheat oven to 200 degrees F.  Place a medium sized skillet on medium heat.  In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.  In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.  Lightly coat the skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven until ready to serve.

Nutrition Information

Calories: 230cal, Fat: 6g, Protein: 12g, Carbohydrates: 34g, Fiber: 4g, Sugar: 8g, Sodium: 287mg

Adapted from  

Don't delay the care you need.

Open 7-days a week with same-day appointments.