Healthy Recipe: Blueberry Pancakes with Topping



  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 2 tbsp cornstarch
  • 1 cup cold water
  • 4 cups fresh or frozen blueberries


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup egg substitute
  • 1 1/2 cups skim milk
  • 1 cup low-fat sour cream
  • 2 tbsp oil
  • 1/4 cup unsweetened applesauce
  • 1 cup fresh or frozen blueberries, thawed and drained


For topping: In a large saucepan, combine sugar, cinnamon and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; cover and keep warm.

For pancakes:

  • In a large bowl; combine the flour, sugar, cinnamon, baking powder and salt
  • Combine the eggs, milk, sour cream, oil and applesauce 
  • Stir into dry ingredients until just moistened. Fold in blueberries.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle.
  • Turn the pancake when bubbles form on top; cook until the second side is golden brown
  • Serve with blueberry topping.

    Recipe provided by Ascension Borgess hospital staff.