Prep: 3 minutes; Cook: 6 minutes.


Credit: Yunhee Kim; Styling: Megan Hedgpeth

Recipe Summary test

Makes 3 servings (serving size: two 5-inch pancakes)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients (through blueberries).

  • Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2–3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2–3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.

  • Place 2 pancakes on each of 3 plates. Drizzle with the maple syrup, and dust with some powdered sugar, if desired.

Nutrition Facts

212 calories; fat 6g; mono fat 4g; poly fat 2g; protein 6g; carbohydrates 34g; fiber 4g; cholesterol 6mg; iron 2mg; sodium 286mg; calcium 114mg.