Best Blueberry Pancakes

Best Blueberry Pancakes

7 Reviews
From: EatingWell Magazine, July/August 1998

Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1⅓ cups all-purpose flour
  • ⅓ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup low-fat cottage cheese
  • ¾ cup low-fat milk
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups blueberries


  • Active

  • Ready In

  1. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
  3. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
  4. Moisten a crumpled paper towel with canola oil and use it to lightly oil a large nonstick skillet and heat over medium heat. Spoon on about ¼ cup batter for each pancake and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Serve hot.

Nutrition information

  • Per serving: 233 calories; 3 g fat(1 g sat); 2 g fiber; 41 g carbohydrates; 11 g protein; 17 mcg folate; 65 mg cholesterol; 19 g sugars; 192 IU vitamin A; 6 mg vitamin C; 103 mg calcium; 2 mg iron; 627 mg sodium; 169 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate, ½ low-fat milk, ½ fat

Reviews 7

November 25, 2014
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By: MaxBew
Fluffy Yumminess! A light fluffy pancake creation has evaded me until today and this recipe. It is an extra bonus to enjoy the blueberry-lemon flavors - a fave and sooooo.... gooood! Served drizzled with maple syrup and a dollop of whipped cream - Perfection!
June 29, 2012
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By: EatingWell User
These were very tasty, the lemon zest really makes a difference. The batter is quite thick so they take quite a while to cook and because of the blueberries they stick to the pan. If I can figure out how to thin these down just a bit I think they would be much better. As it is the center seems not quite cooked. I serve w/ just a very light sprinkle of sugar.
April 08, 2012
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By: EatingWell User
healthy & fluffy I subbed in 2/3 c. whole wheat flour, cut back the sugar & vanilla a bit, omitted lemon zest, and added blueberries as a topping and they came out nicely.
June 18, 2011
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By: EatingWell User
Absolutely the best blueberry pancakes ever!!!!! My 3 kids and a very picky husband absolutely loved the pancakes. This recipe would be our favorite weekend treat. Pros: Fluffy, just enough sugar, moist. Cons: NONE
July 20, 2010
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By: s_mydels
Awesome! I love the cottage cheese in these! I want to try some variations maybe... replacing the blueberries with bananas and the lemon with cinnamon? Other seasonal fruits would be nice too.
March 06, 2010
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By: EatingWell User
SO GOOD! will definitely make again, the fluffiest, most delicious pancakes ever!
March 06, 2010
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By: EatingWell User
these were possibly the best pancakes i've ever made! the cottage cheese made them so light and fluffy and of course i didn't add the blueberries till i poured out each individual pancake. i didn't add the lemon zest either (i'm not a big on lemony taste) overall five stars! i'm definitely going to be making these again and again
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