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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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.
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.
Delicious! I used frozen blueberries and they came out perfect!
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!
This is an absolute easy and delicious pancake recipe! We love it
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.
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.
A staple recipe
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!
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.
Super delicious. I mixed organic white and whole wheat flour. My grandchildren devoured them.
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!
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!
Oh that’s great!
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!!
Awesome Casey! So glad to hear you liked it!
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!!!!
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.
These were fabulous. I had to use sour cream instead of yogurt because I didn’t have any. Turned out perfect! Thanks!
Can these be made with fat free plain greek yogurt and skim milk?
Yes!
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.
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.