Red, White & Blue(berry) Pancakes

Happy Fourth, everyone!

I’m currently on my way up to Oakland to attend the Oakland A’s game (which will hopefully be followed by some fireworks!). They’re playing the Toronto Blue Jays today, which just so happens to be Andrew’s team…  And while I’ve been known to root for the Blue Jays on occasion, today I’ll be cheering on the A’s with full force.

Just in case any of you get hungry while I’m away, I thought I’d leave you with an easy recipe that’s sure to start any day off on a festive note.


Red White & Blue(berry) Pancakes


1/2 c flour

3/4 c greek yogurt

1 t baking soda

1 egg

1/2 c blueberries (I used frozen)

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1. Whisk together flour and baking soda.  Stir together yogurt and egg.  Add wet ingredients to dry ingredients and mix well.  The batter will be thick.

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2. Into a greased pan over low-medium heat, pour 1/4 c of batter and top with blueberries.

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Obligatory smiley “tester” pancake

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The pancake is ready to flip when the bubbles that form on top pop and don’t close back up.

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3. Stack and serve!

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Suggested toppings include, but are not limited to: syrup, sunflower seed butter, granola, sliced nuts, blueberries, strawberries, raspberries…

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Have I mentioned I like sunflower seed butter?

Notes: Greek yogurt gives these cakes some protein to keep you fueled throughout the day.  You’ll notice that the base recipe doesn’t call for any added sugar – I like to let the toppings add the sweetness, but feel free to add 1/4 c syrup or even try using flavored greek yogurt instead of plain in the batter.   I chose to add blueberries because that’s what I had on hand, but obviously the mix-in possibilities are endless.  Today is a holiday after all!

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Question: What fun recipes are you cooking up for the Fourth of July?

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