Best Blueberry Pancakes

July/August 1998

Your rating: None Average: 4.1 (15 votes)

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

"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. "
Best Blueberry Pancakes

Makes: 6 servings, 3 pancakes each

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  • 1 1/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat cottage cheese
  • 3/4 cup low-fat milk
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups blueberries


  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 1/4 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, 1 g mono); 74 mg cholesterol; 41 g carbohydrates; 11 g protein; 2 g fiber; 630 mg sodium; 122 mg potassium.

Nutrition Bonus: Selenium (25% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 1/2 low-fat milk, 1/2 fat

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