Damn Delicious

Blueberry Oatmeal Yogurt Pancakes

Start your mornings off right with these light and fluffy, healthy pancakes chockfull of juicy blueberries!

Blueberry Oatmeal Yogurt Pancakes - Start your mornings off right with these light and healthy pancakes loaded with juicy blueberries!

As you read this post, I am on my way to San Francisco for the Foodbuzz Food Blogger Festival! I am incredibly excited for all the events that are lined up for us, like the walnut harvest tour and the TCHO chocolate factory tour, and I also get to spend some time with Jason so I could not be happier. I hope to see many of you out there! If not, I’ll be sure to keep you guys updated via Instagram and Twitter.

Now before I left for SF, I saved this pancake post for you guys in continuation of breast cancer awareness month. The last post was a “pink post” but today, I have a healthy post that can be helpful in fighting cancer. Thus, I bring you blueberry oatmeal yogurt pancakes.

According to livestrong.com, oatmeal can lessen your risk of cancer with its fiber-rich goodness. Combine that with some incredibly fresh, plump blueberries and the most fluffiest pancakes, and you’ll have one of the best pancakes ever. I managed to finish an entire stack by myself, and I already had a bagel before!

Blueberry Oatmeal Yogurt Pancakes

Start your mornings off right with these light and healthy pancakes loaded with juicy blueberries!

10 minutes10 minutes


  • 1 2/3 cups all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup blueberries
  • 1/4 cup maple syrup


  1. Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. Lightly coat a griddle or nonstick skillet with nonstick spray.
  2. In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
  4. Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  5. Serve immediately with maple syrup.

Adapted from Blissfully Delicious.

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  1. Rated 5 out of 5

    SOOOO YUMMY! My daughter and I make these just about every Friday morning. Thank you for all of your wonderful recipes!

  2. Rated 4 out of 5

    I made this recipe, however following the directions found in your Meal Prep cookbook. Why are the ingredients listed so different? Things like butter were left out entirely, and baking powder was not scaled down the same way as other ingredients. They came out okay, however a little thick. I’m wondering if we use this version of the recipe and put them in with the meal prep box if it would turn out better.

  3. Rated 5 out of 5

    Yummy! Made the recipe as written.

  4. Rated 5 out of 5

    My husband loved these!

  5. Rated 5 out of 5

    These are the best pancakes I’ve ever had. Extremely filling with the oatmeal.  I spread out the batter as it was very thick.  I kept the pancakes in the oven on 250 degrees while I made the others. I did not make any changes to the recipe. They turned out perfect.   Delicious with real maple syrup. I recommend them highly and I’m sure everyone would love them too.

  6. Rated 5 out of 5

    They are really easy to make and are delicious!  I used frozen wild blueberries and it turned out great!  Another tip – separate the yolks and add them into the liquid ingredients and fold into the dry ingredients.  Then fold in the whites.  It makes for an even fluffier pancake.

  7. Rated 5 out of 5

    I must say, these are spectacular. I made them for my parents, looking for a more nutritious option to your typical pancake. My dad said they were “the best pancakes I’ve ever had,” and he is not one to give compliments lightly. 
    FYI, used 1-minute oats instead of rolled oats and still came out well!

  8. In searching for a greek yogurt and oat pancake recipe, I found this one. I grind my oats up in a blender and used the oat flour for then”2 2/3″ amount and used whole wheat flour for the “2/3” amount. I substituted the milk for almond milk and the sugar for stevia. They turned out beautifully….so delicious, healthy and easy to freeze for quick breakfast or snacks.

  9. Rated 5 out of 5

    Outstanding recipe and I have tried many. Spread your batter a bit in pan before cooking to help with the thickness. Half a recipe make 6 perfect sized cakes. Wonderful as is but I may add a handful of chopped walnuts next time to amp up the protein. 

  10. Rated 5 out of 5

    These have been our go-to blueberry pancakes for a couple years now. So good! Just make sure they’re cooked through, because they’re a little on the thick side.

  11. Rated 5 out of 5

    Delicious! I used frozen blueberries and they came out perfect!

  12. Rated 5 out of 5

    These are my absolute favorite! I make them all the time now. I’ve even subbed the milk with almond or oat milk and still delish! 

  13. This is an absolute easy and delicious pancake recipe! We love it  

  14. Rated 5 out of 5

    I rarely leave reviews but wanted to for this recipe. These pancakes were easy to make and absolutely delicious. I did add 2 T more milk to thin the batter some. Thank you.

  15. Rated 5 out of 5

    this recipe is wonderful! my pancakes were super fluffy and so yum. i did make a few substitutions: 1 tablespoon of butter & 3 tablespoon of olive oil (instead of 4 tablespoons of butter); 1/4 cup of honey instead of maple syrup; and whole wheat pastry flour instead of all-purpose flour (i just didn’t have all-purpose flour available). they were still wonderful!

    • oops: didn’t actually use the honey in the recipe 😛 also, i only used a fourth of the sugar listed, and they were still delicious.

  16. Rated 5 out of 5

    A staple recipe

  17. We substituted the 1 cup milk with 1/2 cup milk + 1/2 cup kefir (to use up leftovers)
    We used whole grain wheat flour instead of all-purpose flour.
    We ground oats in food processor.
    We had to add extra milk as batter was too thick, likely due to the changes we made above.
    We used oil instead of butter in batter but cooked pancakes in butter.

    We found it tricky to cook through but we find this for all different pancakes except for traditional flour ones.  Our gas stove does not give temperatures, just a dial that goes through ‘low’, ‘medium’, ‘high’.

    Those that were cooked through were delicious! Maple syrup as a topping is a ‘must’ as it brings out the blueberry flavour (we compared with other toppings and none came even close to match)

    Thanks for sharing!

  18. Rated 5 out of 5

    I came across these when looking for freezable recipes.

    These came out perfectly! I doubled the batch, used frozen blueberries and made heaps. I’ve frozen them in pairs and find 2 for breakfast is perfect with rice malt syrup.

    Will definitely make again, but like other suggestions will reduce the amount of animal products in there, so will switch the eggs for bananas, the butter for oil and the milk for one of the plant based milks.

    Thank you so much for a great recipe

    • You need to do a little research on those ‘plant based’ milks, especially almond, and what they cost the Earth to produce.

  19. Rated 5 out of 5

    Super delicious. I mixed organic white and whole wheat flour. My grandchildren devoured them.

  20. They were delicious! I tried to make them a little bit healthier but substituting the flour to wheat flour and sugar to brown sugar. I also used almond milk. My kids didn’t even notice the difference! 

  21. Yum! I subbed coconut yogurt, almond milk, sunflower oil, and bananas (eggs) for the wet ingredients, so they would be vegan, and these turned out great! 

  22. These were delicious! I used soy milk and quick oats. I ended up adding about a 1/2 cup extra milk. It was a great way to add oats and yogurt into my breakfast. Thank you!!

  23. These pancakes are absolutely delicious! My husband doesn’t usually like pancakes, and he inhaled them! I added a splash of vanilla and some cinnamon, and I added chocolate chips to one of the pancakes in place of blueberries.
    Frozen blueberries work just as well as fresh. YUM!!!!

  24. I made these last week….sooo delicious! My husband was VERY skeptical (oatmeal in pancakes??) I froze some individually for the week, & he wants more! I did add a little cinnamon.

  25. These were fabulous. I had to use sour cream instead of yogurt because I didn’t have any. Turned out perfect! Thanks!

  26. Can these be made with fat free plain greek yogurt and skim milk?

  27. Has anyone made these using gluten-free flour? If so, what flour or flour blend was used? Thanks for any information on making them gluten-free.

  28. These are the best pancakes I have ever had and made!!! Now this is coming from someone who does not like pancakes, but these are delicious. moist, flavorful, and at least somewhat healthy. They even actually look like the pictures posted here, which was awesome too. The entire family also loved them, which is a must for our weekend breakfast meals. We doubled the recipe and they still worked out wonderfully. We saved these to our favorites and they will be the only pancakes I make from now on.

  29. Is it possible to freeze the batter rather than making the pancakes and then freezing?

  30. Thanks so much for the recipe. These were hands-down the best pancakes I’ve ever made.

  31. I would like to substitute sugar with stevia, do you know how much I would use?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  32. Amazing!  Thanks again, your recipes ALWAYS turn out DAMN delicious!!  Very consistent.  Made them exactly as instructed.  Cooked on medium-low griddle.  Perfection.

  33. These pancakes are so yummy and i make them with vanilla yogurt instead of plain yogurt. Try it!

  34. These were awesome . I used Oikos Triple Zero Banilla Greek Yogurt and thinned the batter a bit with water. Family loved them. 

    Will try them next plain without blueberries

  35. These are by far the best pancakes I’ve ever made!  One modification..( I have made pancakes with oatmeal previously and they were always doughy).  This time I lightly toasted the oatmeal in the non stick pan; the pancakes were fluffy and delish.  

  36. Loved these! Made them for lunch and am freezing the rest to use through the week. Some of them I had to cook pretty long so that they weren’t gooey inside but I think that’s just because I used regular yogurt instead of Greek. Either way they were incredible!!

  37. Made these for my family this morning. DELISH. I only had quick cooking oats, so I had to add a bit more almond milk to suffice. They turned out awesome!!! Hubby, toddler and my pregnant self enjoyed them very much!

  38. I usually have such a hard time with pancakes being mushy and undercooked, but these came out beautifully!! I only had plain yogurt (not greek) and used apple juice in place of the milk and they still came out awesome! Thank you for a fantastic (and NOT mushy!) blueberry pancake recipe 🙂

  39. Awesome Pancakes!

  40. I used whole wheat flour and non fat greek plain

  41. I saw this recipe last night and could not wait to get up this morning to make them…they were great! No more store bought mix for me! I want to get your suggestion about possibly adding some vanilla, or a splash of orange juice, or adding protein powder in place of some of the flour.

    • The addition of vanilla sounds amazing! As for the orange juice and protein powder – I actually have never tried either of these ingredients in pancakes so I can’t really say for sure!

      • I experimented–added 2 tablespoons whey protein powder (vanilla flavored), 2 tablespoons orange juice and 1 teaspoon vanilla. The pancakes maintained their light and fluffy consistency. I did not have blueberries so I added some chopped apple.

  42. They were very good!! I added more milk and a tad bit more sugar. It was too thick to spoon!

  43. my pancakes came out dense and gummy? Do you think I should reduce the yogurt or increase baking powder?

  44. Hello, I’d like to ask a bit strange question – in my country, when we make pancakes, we kind of fry them on a pan, so how can I do them in a oven? I have a problem with imagination 🙂 thank you

  45. I was just wondering whether you used fresh or frozen blueberries for the recipe?

  46. Loved these! Will make and freeze for quick weekday breakfast.

  47. How many pancakes does this make?

  48. I made these for dinner tonight and they were yummy! I wanted something pumpkin, so I substituted half of the yogurt for canned pumpkin and added pumpkin spice. Just what I wanted! Thanks for sharing the recipe!

  49. I want to try this recipy. It looks delicious. I dont see a place where you can save this recipy, or print it out

  50. Mine did not look like these though I followed the recipe to the letter but they were delicious

  51. Have you made these in a waffle iron? I have been making waffles and freezing for my son and these look like a much healthier option than what I have been doing. Thanks for the recipe!

    • I actually haven’t tried these in a waffle iron. If you do decide to give it a try, please let me know how it turns out!

      • Tried it today, and turned out yummy! I did make a few modifications. I used a cup of wheat flour, regular vanilla yogurt, and soy milk. I also added a couple or so TBSP soy milk to make it just a bit thinner. Blueberries are a bit messy in the waffle iron, but it was worth it 🙂

      • I just made them in the belgian waffle maker. I used a little extra milk and frozen berries, so no mess. So delicious! Thanks for the recipe.

  52. Great recipe! I was searching Pinterest this morning for healthy pancakes and found this recipe.
    I noticed the batter was a bit too thick after adding just 1 cup of milk. So I substituted: organic vanilla soy milk for milk (1 1/2 cup), and milled flax seed for eggs (2 tbsp flax + 6 tbsp water). Delicious and healthy pancake batter turned out to be fluffy and golden brown. After just 2 pancakes I was stuffed!

  53. I just made these with a combination whole wheat and organic pastry flour. I also used plain yogurt and these were delicious. They were so light and fluffy. Thanks!

  54. Whoa, these were so good! I always screw up pancakes and this was my first success, thanks for sharing and I love your blog!

  55. Just finished these for brunch and they were great! I had lost my recipe that had yogurt in the batter so was happy to come across this. Thank you! I didn’t have plain so used Honey Greek and threw in a handful of pecans and they were delish. Now off to do the dishes. 🙂

  56. I just made these this morning (followed the recipe exactly) and they are soooo good!! I just topped them with powdered sugar and fresh blueberries. They are flavorful and very fluffy. I will definitely be making these a lot! And now I have an excuse to use my griddler more often 🙂

    Thanks for the great recipe!

  57. Thank you, these were delicious! I used whole wheat flour and they came out perfectly. Even my husband who said he wouldn’t like them did. I didn’t have enough plain Greek yogurt so I used a little strawberry to supplement and they were fine. These will be my go-to pancakes! Love that they made enough to freeze for weekday breakfasts too. 🙂

  58. Oh my – these are absolutely delicious. I didn’t have plain Greek yogurt, so I used vanilla flavoured Greek yogurt, and I love them! No more pancake mix for me!

  59. Pingback: Beets&Kale – Blueberry Oatmeal Yogurt Pancakes

  60. How many calories?

  61. Pingback: Blueberry Oatmeal Pancakes | Kimmy's Bake Shop

  62. Can I use just milk and no yogurt? Can’t find Greek yogurt in my area. The pancake looks really fluffy and delicious. Really want to try. Thank you.

    • The yogurt is a very crucial ingredient in this recipe, making the pancakes wonderfully fluffy. If you cannot find Greek yogurt, I recommend substituting plain yogurt.

  63. Made these for breakfast, they were delicious! I couldn’t believe how much yogurt would make a difference.

  64. I know it calls for old-fashioned rolled oats, but can you use quick-cooking oats?

    • You can certainly use quick-cooking oats but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  65. Made these today for breakfast and they were delicious! So happy there are leftovers for a quick weekday breakfast on the go!

  66. Can you freeze them?

  67. Do you use plain or vanilla yogurt (or does it matter?)

  68. I made these today. They taste wonderful! I did find the batter difficult to work with. Even at lower temps one side would start to burn before it was time to flip. A lot of them fell apart during the flipping. Any advice? Definitely plan to make again. Yum!

    • I would suggest flipping when the pancakes just begin to bubble. I hope that helps!

    • I had to turn my heat down a little and cook them slower. Took a little longer, but worth the wait. The batter was a little thick, so I added a little more milk to thin it some.

  69. I’ve made these twice now and my entire family loves them! Thanks for sharing the recipe!

  70. These are my new all time favorite pancakes! They’re so fluffy and delicious!

  71. it says “1/4 baking soda.” is that supposed to say teaspoon?