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.


  • Those look delicious! I’m usually more of a waffle girl as well, but these look so yummy, I think I’ll give them a go!:)

  • Anonymous

    This is a great recipe all around. Blueberry pancakes are my favorite and I love seeing whole wheat flour and the barley flour in this. I made some pancakes with yogurt on Saturday and it adds such a different/great flavor!

  • Yum. I’m a waffle girl myself, but trying to get more into whole grains. I’ve got a bag of blueberries leftover from summer in the freezer too. I know what’s for breakfast next weekend!

  • These look amazing! My little one loves pancakes and blueberries so this flavor combo will likely win her over. And I happen to have most of the ingredients on hand currently. I don’t have barley or rye flour but I do have whole barley that I use for grinding and making for baby cereal. Would that work if I ground it up really well?

  • Jim Gaffigan’s stand-up routine on pancakes (hilarious!) is now engrained in me. (Ha, I’m just waiting for the Jim Gaffigan Pancake Mix to appear at Spencer’s or Urban Outfitters…) Thanks to you and Shanon for sharing some healthy pancake choices.

  • Ashley Blossom

    Oh my, my! These look perfect for a Saturday morning and seem as if they’d hold you through for quite some time!

  • Ashley Blossom

    These look perfect for a Saturday Morning and seem as if they’ll hold you through all day! Yum :)

  • Oh, I bet the lemon zest just makes these perfect. I am not typically a pancake person either – because I feel like they sit like a rock in my stomach. These look really tasty though. I might be able to convince my family to eat them! Usually pancake morning in our house is completely unhealthy – syrup and powdered sugar abound. It’s like opposite day with dessert first thing in the morning!

  • Soosfamily

    These are so unique and I will surely be trying. If you don’t mind sharing , what camera do you use or which setting ? Your pictures are so vivid and clear

  • Emilie @ Emilie’s Enjoyables

    love the blueberry/lemon zest combo, I’m sure these are delicious!

  • Melanie

    Do they taste different depending on whether you use barley or rye flour? Which do you prefer?? They look delicious and I’m excited to try them. Good to add the the breakfast rotation for me. Think both of my boys (3.5 & 10 months) will love them too! I really like pancakes that are good without syrup!

  • I’m a pancake girl all the way and these look delicious and healthy (it’s January so I’m still trying to be healthy!)

  • Katrina @ Warm Vanilla Sugar

    I’m a waffle girl too, but a pancake here and there is always a good idea!

  • Anonymous

    I’ve only tried rye because I don’t have barley flour in my pantry.

  • Anonymous

    You can find that info on the about Annie page.

  • Anonymous

    Yes, it’s one of my favorite things ever. Love him!

  • Anonymous

    I haven’t tried that myself so I can’t say for sure. The only way to know is try it and see :)

  • Michelle Hilton

    These sound wonderful! I am really trying to eat healthier, so I am going to have to try these soon.

  • Jess

    Yum! These are a mist try.

  • Sylvie77

    What a lovely weekend breakfast.

  • I’m with ya on being a waffle girl… but once in a blue moon (usually when I have company) nothing tastes better than panacakes. These look great!

  • Ooooh, I love that these are multigrain! I love mixing flours like that so these sound great to me. I’m not usually a huge fan of either pancakes or waffles, but they are great to freeze and have on hand, especially for the kids. I’ll have to give these a try :)

  • Yumm! I just ate some blueberry pancakes and might have to use this recipe next time. I’ve actually never made pancakes from scratch – only from mix. I love the addition of the lemon zest!

  • Kelsey

    I feel exactly the same way you do about pancakes. My favorite way to eat them is with yogurt, honey, and maybe some extra berries. I love my waffles, but these look great!

  • Coby

    I just started following your blog last week and uhm…every time I browse through recipes I’m drooling. No joke – there is drool on my computer! Looking forward to trying these!

  • WOW that looks like the breakfast of champions right there! :) And with the multigrains, you can say it’s a pretty healthy option, too!

  • The Hungry Housewife

    Blueberry pancakes have to be my favorite! Love this healthier version

  • Ali

    mmmmm… perfect for the holiday weekend.

  • Jenn

    I made them this morning and they were fantastic! Thanks for posting such a great recipe!

  • Brenna J

    These look great! I can’t wait to try them!

  • I just picked up several pints of fresh blueberries which were on sale for a good price. So I need some new blueberry recipes to try and this looks like a good one!

  • Kristy

    I was meal planning earlier tonight and wanted to find a way to incorporate frozen blueberries we picked this summer, and use up the surplus of yogurt we currently have in the fridge. Thanks, Annie, for solving my dinner riddle for tomorrow night!

  • I always love to have new pancake recipes, this one is great they simply look delicious

  • Ooh pancakes vs. waffles…now you’ve got me! I love them both but think pancakes probably have the upper edge – especially if packed with juicy blueberries like these. Gorgeous post.

  • These look great! I love waffles too, but I left my waffle maker behind when I moved to Europe. Maple syrup is hard to find here and ridiculously expensive, so it’s nice to see a recipe for pancakes topped with something different. Yum!

  • The look totally delicious. What a perfect start in the day!

    Hugs from Germany

  • Anonymous

    Pancakes > waffles. This recipe looks great. For my pancakes, I love using ground flaxseed.

  • Jen

    Gorgeous, fluffy, and I love me some blueberries! I may have to whip these up this weekend.

  • yum! I am definitely a pancake girl! thanks for a lightened up recipe :)

  • These look amazing! They make me think of a pancakes and pajamas party my daughter went to last weekend…an idea I want to steal and do for my daughter. What a great, easy and inexpensive idea for a party! And these pancakes would be a hit!

  • These look like the perfect pancakes to me:)

  • Can it be breakfast already?! After looking at this, I’m thinking breakfast for dinner maybe! :)

  • Christine

    I made these for breakfast this morning using ground barley (used my coffee grinder set to fine) … Sooooooo delicious! I think this may trump my usual buttermilk pancakes from allrecipes as my go-to pancake recipe! Thanks for sharing!

  • Anonymous

    This looks SO yummy! They look like the blueberry pancakes we make. Do you have to use yogurt?

  • Anonymous

    If not, you need to use something else in its place. See the FAQ page regarding substitutions.

  • Pia

    I usually like reading comments and feedback on the actual recipe, but just wanted to share that since I had no barley nor rye flour, I used oatmeal flour (ground up old fashioned oatmeal in the food process0r) and the pancakes turned out with a very a very nice texture =) Great combo of grains and flavor. Thanks!

  • Anonymous

    Good to know, thanks!

  • Amandabowyer

    WOW! These sound great! really want to try them!!

  • Oh I can’t remember if I already commented on this or not, but these look amazing. I don’t like blueberries normally, but once they’re baked into something, they taste about 50 times better, haha. Definitely making these soon!

  • Shawndrajohnsrud

    They look and sound amazing! I cant wait to make them for my little guy =)

  • Anonymous

    I do like fresh blueberries, but I agree that they are completely different (and WAY better) when cooked/baked. It’s like magic!

  • MAde these this morning -skipping rye flour and just adding extra whole wheat – and the kids LOVED them. Very light and fluffy.

  • Jen

    I’m an equal opportunity pancake and waffle lover!

  • Lauren Ochoa

    I also used oat flour as the third flour (had a small bag leftover from a recipe and trying to come up with ways to incorporate it into other things so it won’t go to waste) and they did come out great. I’m not sure if it was the oat flour that caused it but my batter was so thick I had to add a good 1/2 cup of milk to thin it out enough to make it spreadable and it was still a spoon able (rather than pourable) batter. Knowing how much water oats can soak up, I guess it makes sense. Anyone have any good recipes that use oat flour?:-)

  • These look delicious! Thanks for sharing!

  • I LOVE making yogurt pancakes when I run out of buttermilk – either one makes pancakes and waffles so delicious.

  • Andie

    Just made these this morning. Loved them! I realized at the last minute that I didn’t have the yogurt, so had to substitute with buttermilk, but they still came out wonderfully. I loved the hint of lemon in them to. That might have been my favorite part.

  • Linda

    I’m a waffle girl too! I like the crispy edges on a waffle with tender insides. In fact this morning I’m making Orange Waffles for breakfast. Honey on pancakes – now that’s right up my alley! Yum!

  • Alicia

    Just got done making these for Saturday morning breakfast. They were fantastic, very light and fluffy. I did make one substitution since I did not have whole wheat flour or rye flour on hand. I ground up oatmeal in my food processor and essentially made oat flour. I used a 50/50 ratio of white flour to ground oatmeal and it worked out perfectly. Thanks for the fantastic recipe!

  • Yum, these sound fabulous – I just saved the recipe! I love that they aren’t horrible for you too.

    And, I made the apple pie cupcakes you posted a few years ago to a work function this week and they were a big hit!

  • Kate

    I made these this morning and oh my, so good! My tastebuds could not tell at all that they are healthy. :-) I think the lemon was the best part. I used Greek vanilla yogurt instead of plain. So light and fluffy and so tasty.

  • So I just made these and they were fabulous! I used Greek yogurt and 1/4 cup milk to get the right consistency :)

  • Robin

    I’ve had my eye on these since you posted, and just made them this morning. SO good…I told my husband, “Thanks to…” and he filled in “Annie’s Eats.” You’re gaining quite the reputation around our home. :)

  • Just made these for breakfast and we both loved them! Normally I’m not a big pancake (or waffle) person because the syrup and butter early in the morning doesn’t sit well with me. It never dawned on me to use yogurt and honey- It was so good, and even my husband (who is totally a syrup and butter kind of guy) thought it was wonderful! Will be making these again soon, thank you!

  • Kim Coleman

    My family loves these. They have become our go to pancake recipe. I like to make them with buttermilk instead of yogurt. But both are good.

  • Jen

    Another amazing recipe from Annie. These pancakes are so tasty that we ate them plain without syrup or butter. I made them without lemon zest and with low fat yogurt because that’s what I had (and didn’t have) in the house. Thanks Annie!

  • Louann Zundel

    I didn’t have yogurt, so subbed buttermilk and they were sooo tasty!

  • Kat

    Made these last night for dinner. So good. Kids loved em. And they didn’t drown them in syrup. Annie FTW!

  • Kristin Del Greco

    Second time making these. Used a combination of white whole wheat flour and whole wheat flour. Sprinkled lightly with powdered sugar. They were so tasty! Tripled the recipe to have enough to freeze some as well :) Thanks for the recipe!

  • Linda

    I’ve made many wholegrain pancakes before but these are my favourite. The yoghurt really gives then a beautiful texture. great way to add extra proteinfor my yoghurt hating kids! will double next time so I have some to freeze. Thanks!

  • Shari

    These were so good, didn’t tell my mom they were multigrain until she cleaned her plate (muahaha) lol