Recipe for From-Scratch Whole Wheat Blueberry and Yogurt Pancakes

a stack of three homemade pancakes, topped with a dollop of Greek yogurt and fresh blueberries

Breakfast Whole Grain and Nutrient-Rich

Far better than a packaged pancake mix, and easier than going out for breakfast (and better for your health). It’s recipes like this that remind you of the days when most food was made from scratch, and actually had taste and reliably good ingredients. Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics. Give the pancake batter a minute or two to activate in liquid before starting the griddle process; it makes for a lighter pancake with more air bubbles.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 5 (1/2 cup) servings
Serving Size: 2 pancakes
Prep Time: 6 minutes
Cook Time: 8 minutes
Total Time: 15 minutes

Recipe Ingredients

1 whole egg
1 cup whole wheat flour
1 cup 1% milk
2 teaspoons granulated sugar
1/2 tablespoon canola oil
1 teaspoon baking powder, low sodium
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
2 tablespoons Greek yogurt
1 cup fresh blueberries
1/4 teaspoon cinnamon, ground
nonstick cooking spray

Measure the ingredients.
In a small bowl beat the egg with the wet ingredients. Set aside. In a separate bowl combine all dry ingredients. Mix wet into dry and fold in the blueberries.
On a hot, flat surface or a griddle, spray with nonstick cooking spray and pour 1/4 cup of the mixture per portion. As bubbles begin to show, flip the pancake to cook the other side. Remove when pancake is golden.