Blueberry Parfait Pancakes

11 g
91 g
4 g
Total Fat
5 min
Prep Time
15 min
Cook Time


Orange Cream Glaze

  • 1 ½ cups low-fat vanilla yogurt
  • 6 tablespoons orange juice
  • 1 ½ tablespoons powdered sugar

Pancakes and Topping

  • 1 batch buttermilk pancake batter, prepared according to package directions (makes 12-14, 4-inch pancakes)
  • 2 ½ cups blueberries (fresh or frozen, thawed) *Reserve 1 ½ cups for topping
  • ¾ cup granola for topping

Nutrition Facts

per serving

Calories: 436
Protein: 11 g
Carbohydrate: 91 g
Total Fat: 4 g
Sodium: 1,078 mg
Sugar: 24 g


For the glaze:

  1. In a small bowl, combine the yogurt, orange juice and powdered sugar to create the Orange Cream Glaze. Stir to make sure everything is mixed well and you see no lumps from the sugar. Set aside.

For the pancakes:

  1. Prepare pancake batter according to package directions, adding in 1 cup of the blueberries. Stir gently to mix.
  2. Pour or scoop the batter onto a heated, lightly oiled griddle or frying pan, creating pancakes that are about 3-4 inches wide. Brown on both sides and set aside (keep warm, if possible).
  3. To top your pancakes, drizzle about 1 tablespoon of the Orange Cream Glaze over each pancake. Then top with a handful of blueberries and a sprinkle of granola!