I’m normally not a pancake girl.  I’m a waffle girl all the way.  Except, I really love these pancakes.  Like, I haven’t even gotten my waffle maker out in several months because of them.  Most of the time I don’t enjoy pancakes because I just feel like I need to nap after eating half of one.  Not these though.  They actually have some nutritional value – whole grains, healthy dairy – it’s good stuff, I tell you.

Though I might normally serve pancakes with syrup and a spurt of whipped cream (yes, it’s true), I prefer to eat these with a little bit of vanilla yogurt and a drizzle of honey for dipping.  They really don’t need much, they’re wonderful all on their own.  These make me feel good, the way you want to you feel when you’re starting your day.  And not only do I feel good about eating them, I feel good about serving them to my little man.  He goes nutso for them.  I’ve started making extra and freezing them to give him some variety in his breakfasts throughout the week.  Though I can hardly believe it, now I actually have two pancake monsters instead of one!  That’s right, my sweet Caroline is starting to try some table foods and these pancakes are one of her favorites.  As much as I am looking forward to warmer weather, right now I’m content staying cozy inside with my sweet snugglers, and enjoy a warm, comforting breakfast that also happens to be healthy.


3 tbsp. butter, plus more for the skillet
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup barley or rye flour
2 tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
½ tsp. salt
2 large eggs
1 cup plain, full-fat yogurt
2 tbsp. milk, plus more as needed
½ tsp. lemon zest
½ tsp. vanilla extract
About 1 cup blueberries (fresh or frozen)


  • 01

    Melt two tablespoons of the butter.  Stir in the third tablespoon until it is completely melted.  (This keeps the butter from being too warm when you add it to the other ingredients.)  Set aside.

  • 02

    In a small bowl, combine the flours, sugar, baking powder, and salt.  Whisk to blend.  Set aside.

  • 03

    In a large bowl, combine the eggs, yogurt and milk and whisk together.  If you are using a thin yogurt, no additional milk should be needed.  If you use a thick yogurt such as Greek yogurt, add 1-2 more tablespoons of milk.  Whisk in the melted butter, lemon zest, and vanilla.  Add in the dry ingredients and whisk in just until incorporated.

  • 04

    Warm the oven to 200˚ F and have a baking sheet ready (to keep finished pancakes warm).  Heat a skillet or sauté pan over medium heat and grease lightly with butter.  Ladle about 1/3 cup of batter onto the cooking surface for each pancake.  Dot the top with blueberries.  Allow to cook until bubbles begin to form on the top surface.  Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.  Repeat with the remaining batter, storing finished pancakes in the oven until ready to serve.