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Best Blueberry Pancakes
Best Blueberry Pancakes
7 Reviews
From: EatingWell Magazine, July/August 1998
Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
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
Preparation
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Active
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Ready In
- Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
- Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
- 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.
- 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: 2½
- Exchanges: 2½ other carbohydrate, ½ low-fat milk, ½ fat
Reviews 7
November 25, 2014
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
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
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
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
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
By: EatingWell User
SO GOOD! will definitely make again, the fluffiest, most delicious pancakes ever!
March 06, 2010
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
