Blueberry Yogurt Whole Wheat Pancakes + Blueberry Maple Syrup

I live for breakfast on the weekend. Sipping coffee with pancakes on the griddle makes everything better. (Except, I don’t have a griddle; I have a frying pan. And sometimes the pancakes run into each other, and then they look like snowmen.)

Do you like my pancakes with their blueberry syrup make-over? Is it too much? No way, these pancakes can totally pull off the bright syrup look. And honestly, there’s no such thing as too much blueberry-goodness for one breakfast.

Check out Bob’s photo on the flour. He just really cares about grinding flour in his red mill. It’s his favorite. I bet it’s listed as one of his interests on Facebook. Basically, I think Bob and I would hit it off, since we both have a thing for flour power and all.

These pancakes are as delicious as they are simple. There’s no buttermilk to wait around for, it doesn’t have to sit in the fridge over-night. They’re low-maintence, they’re polka-dotted, they’re a dream.

{Blog Love} Have you guys visited the blog: Bite This yet?! You really should. Zoe’s the reason these pancakes happened. If only her and I were neighbors, we’d have pancake parties all the time with mimosas, I bet.

P.S. I really love FAT blueberries.

Blueberry Yogurt Whole Wheat Pancakes
Recipe from Bob’s Red Mill via Bite This


  • 1 cup whole wheat pastry flour
  • 1/2 t baking soda
  • 1 t baking powder
  • 1 egg
  • 1 cup milk
  • 1/2 cup yogurt (I used low fat vanilla greek yogurt)
  • 1/2 cup blueberries


  1. Sift dry ingredients into a large mixing bowl. In a separate bowl, ,whisk the egg, milk and yogurt together, then add to dry ingredients. Stir until just combined and then stir in blueberries*. Don’t bother thinking the batter is too thin, it’ll be delicious, I promise.
  2. Fry pancakes on a buttered skillet, turning once. Makes about 10 pancakes.

* Since my blueberries were so big only a couple made it into each pancake. Next time I’m going to sprinkle the berries onto the batter while they’re frying.

What about raspberry maple syrup. Is that a thing?

Blueberry Maple Syrup
Recipe adapted from The Food Network


  • 1/3 cup blueberries
  • 1/3 cup real maple syrup


  1. Place the berries and maple syrup in a small saucepan over medium heat. As the berries cook and begin to burst, smoosh them with the back of a spoon. Cook for another minute. Remove from heat and pour into a bowl through a fine mesh strainer. Serve over pancakes!

This is a summer breakfast. These are my summer shoes.

16 thoughts on “Blueberry Yogurt Whole Wheat Pancakes + Blueberry Maple Syrup”

  1. too much blueberry goodness? no such thing! too much blue velvet cake…gross. i’m glad we agree on these things.

    I am thinking raspberry maple syrup would be an amazing thing.

    my sneaks are white too, and a little bit grungy…i love them.

  2. Cindy – For real, blue velvet is the worst. And I love that we have sister sneaks!

    Chris – Thanks man! haha Yes! Large Marge. What a lady.

  3. You are the cutest ever!! We have to really thank Bob, and his Mill, though. 😉 His picture also inspired me. The dude is for reals, yo.

    Cindy – I made raspberry maple syrup last week for pancakes. Killer.

    And Megan, yes, mimosas are a big love in my life. I think you’ve got me nailed down! You rock!


  4. ha! Thanks Zoe! Bob is true blue(berry).

    I’m so excited to know raspberry maple syrup IS a thing! Yes!


  5. I’ve been craving pancakes like crazy! I’m so glad you used Bob’s Red Mill – I love all their products! p.s. That picture of the fat blueberries and your sweet heart tattoos is wonderful 🙂

  6. I feel like I’m always in the mood for pancakes. I can’t get enough of them! Bob is totally the best.

    And thanks! Aren’t those blueberries the best?

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