Blueberry yogurt multigrain pancakes from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rye flour for barley flour.

  • seherhussain on January 06, 2026

    I used buckwheat flour instead of rye and these turned out great!

  • anya_sf on November 13, 2021

    I used Greek yogurt and rye flour and had to add 6 Tbsp milk. Even so, the batter was so thick I needed to spread the pancakes with a spatula. The pancakes were (of course) very thick, hearty but not overly heavy, and very tasty. I got 11 pancakes and there were no leftovers.

  • BigOrangeTiger on May 12, 2020

    I've made with plain flour as didn't have any other. Delicious (used blackcurrants instead of blueberries because, well because they're just better!).

  • minerva on June 08, 2013

    I substituted rye and the batter was far too thick. We had to add 1/4 to 1/2 cup of milk to thin out the batter enough to work as a pancake.

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