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Mini Blueberry Pancakes Topped with Yogurt

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Mini Blueberry Pancakes Topped with Yogurt

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Course: Breakfast
Cuisine: American
Keyword: blueberries, mini pancakes, vegetarian, yogurt
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 241kcal


  • 1 cup flour, whole wheat
  • 2 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, frozen


  • 1 cup yogurt, vanilla, low-fat


  • Mix all dry ingredients together in a large bowl.
  • In a separate bowl, combine the egg, milk, and vanilla, then add to the dry ingredients. Stir until just combined, being careful not to over-mix.
  • Gently fold in blueberries.
  • Lightly spray a large skillet with cooking spray and heat over medium. Pour 2 tablespoons of pancake batter at a time onto hot skillet to make mini-pancakes.
  • When the bubbles settle and edges begin to set, flip the pancakes and cook through. Repeat until all the batter has been used.
  • Top with yogurt and extra berries if desired.
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Calories: 241kcal | Carbohydrates: 41g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 235mg | Fiber: 5g | Sugar: 16g

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