Blueberry Oatmeal Yogurt Pancakes
Start your mornings off right with these light and fluffy, healthy pancakes chockfull of 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
Ingredients
- 1 ⅔ cups all-purpose flour
- ⅔ cup old-fashioned rolled oats
- 2 tablespoons sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup blueberries
- ¼ cup maple syrup
Instructions
- Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. Lightly coat a griddle or nonstick skillet with nonstick spray.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
- 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.
- 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.
- Serve immediately with maple syrup.
Did you make this recipe?
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I substituted cottage cheese for Greek yoghurt and soaked the rolled oats in the milk. I added these to a blender along with the eggs and stirred in melted butter. So fluffy and tasty!
Made a few adjustments but they turned out great! Opted for whole wheat flour and quick oats. The batter was very thick so I had to add more milk, but that could be because the quick oats absorbed more of the liquid. Did about 1/4 tsp vanilla and added chia seeds.
Surprisingly, they were pretty light. Excellent flavor. Will make again!
These were perfect made exactly as directed – just added extra blueberries:) The texture of the pancakes turned out fluffy and creamy, with a mild flavor that really lets the blueberries shine. Finished them with a dollop of greek yogurt and a drizzle of maple syrup. Perfectly delicious! Can’t wait to make these for my grown boys the next time they are home. Thank you for sharing this wonderful recipe.
Husband loved them. He said best that I have ever made. did not change a thing
Definitely add lemon zest! So yummy.
What an awesome recipe! I didn’t make any changes other than extra blueberries. I made a blueberry syrup to give my family extra options. I love the texture of these pancakes, so fluffy! Everyone from my husband down to my 1 year old, really enjoyed them.
Super easy, super yummy! Thanks!
Delicious, easy to make, light, healthy!
My picky husband, 4 year old, and 1.5 year old all loved these! Such a rarity in my house.
This recipe is the bomb! I loved these! I followed the recipe exactly but I have some lemon infused olive oil so I cooked them on the griddle with the olive oil. It gave it a nice subtle lemon flavor. I also added a sprinkle of cinnamon. Awesome recipe, thank you.
I really enjoyed the end result! I think the Greek yogurt made them moist. I added a tablespoon of ground flax seeds for a little extra healthy kick! Gratitude!
Four 14 year old boys ate a doubled batch of this awesome recipe!! Only thing I changed was I soaked the oats for 10 minutes. SO good!
These pancakes were so easy to make! The texture is so smooth and the taste is amazing! I’ll be using this recipe from now on, thank you!
Excellent and healthy version of blueberry pancakes! Sooooo fluffy.
Wondering though where the 1/4 cup maple syrup is for. Does it go in the batter or is it the suggested amount per pancake portion.
Added vanilla, à must.
SOOOO YUMMY! My daughter and I make these just about every Friday morning. Thank you for all of your wonderful recipes!
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.
Yummy! Made the recipe as written.
My husband loved these!
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.
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.
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!
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.