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whole grain blueberry yogurt pancakes // cait's plate

whole grain blueberry yogurt pancakes

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 pancakes (depending on size) 1x
  • Category: breakfast


these fluffy whole grain pancakes are super tender, filled with filling fiber and also serve up some protein!  they also freeze well making them a perfect thing to prep over the weekend and eat all week long!


  • 1 and 1/4 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 container (4.4 oz.) siggi’s 4% blueberry yogurt (can sub plain or any varitey of siggi’s whole milk yogurts)
  • 1 cup milk, plus more as needed for desired consistency
  • 1 cup fresh blueberries (more or less as desired)


  1. Combine flour, baking powder, sugar, cinnamon and salt in a medium mixing bowl and set aside.
  2. In a separate mixing bowl, combine beaten egg, yogurt and cup of milk.  
  3. Add the wet ingredients to the dry and gently stir to combine. Slowly stream in additional milk as needed until to desired consistency is reached.
  4. Heat a griddle or place a non-stick pan over medium-low heat on the stove top.  Add a small pad of butter to grease.
  5. Add 1/4 – 1/3 cup of the batter at a time, placing several blueberries on top once small bubbles have started to form.  Once bubbles form around edges of pancake, flip. Repeat until all remaining batter is used.


  • Pancakes will keep for up to 4 days in an airtight container in the fridge or up to 2 months in an freezer safe bag in the freezer.

Keywords: pancakes, breakfast, blueberry, whole grain, yogurt

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