Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Healthy Pancakes and Waffles 3.3 (6) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email Servings: 6 This recipe for healthy pancakes and waffles from the March/April 2007 issue of Blueprint magazine is a smart and tasty option for breakfast. Ingredients Nonstick cooking spray 2 cups Light Bisquick mix 1 cup milk 2 omega-3 fortified large eggs ¼ cup wheat germ Blueberry Topping for Pancakes and Waffles Directions Heat a griddle, skillet, or waffle iron over medium-high heat; spray with cooking spray. In a large bowl, mix together Bisquick, milk, eggs, and wheat germ until well combined. For pancakes, working in batches, place 1/4 cup of batter on griddle and cook until bubbles form on the surface of pancakes, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. For waffles, ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid and cook 3 to 5 minutes, or until no steam emerges from waffle iron. Serve waffles or pancakes immediately with blueberry topping. Print