• 5 cups fresh blueberries
  • 1/2 cup plus 1 Tbsp sugar
  • 1 1/2 tsp cornstarch
  • 1 egg
  • 1 cup plain low-fat yogurt
  • 2 Tbsp canola oil
  • 1 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


1. Prepare syrup: In a saucepan, combine 3 cups blueberries, 1 cup water, 1⁄2 cup sugar, and corn­starch. Bring to a boil over medium heat, stirring. When mixture boils, reduce heat and cook for 4 minutes or until berries start to burst. Remove from heat. Stir in 11⁄2 cups berries. If too thick, add a little water.

2. In a mixing bowl, beat egg with yogurt and oil. Add flour, baking powder, 1 Tbsp sugar, baking soda, and salt. Mix well. If batter is too thick, thin with water.

3. Pour batter onto a hot, lightly greased electric griddle, making each pancake about 4 inches in diameter. Cook until small bubbles form on surface. Sprinkle berries onto each pancake. Flip and cook on other side until done. Drizzle with syrup.

Cook’s note:

  • Serve pancakes with turkey sausage or lean breakfast ham. Both batter and syrup can be made 2 days ahead.