Blueberry Oatmeal Yogurt Pancakes
by Chungah
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Start your mornings off right with these light, fluffy protein-packed pancakes, loaded with juicy blueberries. And they are freezer-friendly!
Featured Comment
reasons to make blueberry oatmeal yogurt pancakes
- Tender, fluffy goodness. These pancakes are elevated with the addition of rolled oats and Greek yogurt, making them heartier, unbelievably tender and delightfully fluffy.
- So easy to make. Pancake batter comes together so easily with just a few pantry staples. Once you whip up homemade pancakes, you’ll skip the store bought pancake mix so quickly.
- Freezes like a dream. Pancakes are very freezer-friendly, freezing and reheating beautifully in the microwave or oven, and can be stored in the freezer for up to 2 months – perfect to have on hand for a speedy breakfast during those busy mornings!
- Flexible, versatile recipe. This recipe works for all meals – breakfast, lunch, dinner or even dessert – with different add-ins and toppings to suit the entire family!
Why add oatmeal and yogurt to pancakes?
Oatmeal
Old-fashioned roll oats lend a healthier alternative, packed with protein and fiber, giving you longer lasting energy to prevent that mid morning crash. Just be sure to use rolled oats, not steel cut or quick oats.
Greek yogurt
Similar to buttermilk, Greek yogurt will add moisture (keeping the pancakes from drying out), a better rise, a subtle, pleasant tang and protein goodness to your pancakes.
tips and tricks for success
- Avoid overworking the batter. Stir the batter just until combined – overmixing the batter can lead to tough, chewy pancakes.
- Use a griddle or nonstick skillet. Both options will prevent the pancakes from sticking, although a griddle is generally preferred for its large cooking surface, suitable to make large batches of pancakes at once.
- Wait for bubbles. Pancakes should be flipped when the bubbles form on top and start popping, and the edges start to set. This will ensure that the pancakes do not fall apart during the flip.
- Smaller pancakes are easier to flip. Pancakes can be made as big or as small as you prefer, but the smaller ones (about 1/4 cup batter) will be much easier to flip and quicker to cook through.
- Wipe down the pan between batches. Use a paper towel or damp cloth to wipe down the pan – this will prevent burning and ensure even cooking.
- Keep warm. Keep the pancakes warm in a low oven at 200°F on a cooling rack on a baking sheet in a single layer until ready to serve. Stacking the pancakes can lead to soggy pancakes. If you plan to keep them in the oven longer than 20 minutes, cover with aluminum foil to prevent them from drying out.
- Freeze as needed. Pancakes freeze very well (flash-freezing first), ideal for quick breakfasts on-the-go (or even an easy dinner option!).
PRO TIP
Use a measuring cup for the batter.
Use a 1/4 or 1/3 measuring cup for uniform, perfect-sized pancakes.
freezing and storage
Storage
Leftover pancakes can be stored in an airtight container in the fridge for 3-4 days.
Reheating
Reheat in the oven at 325°F, covered in aluminum foil until warmed through, about 4-6 minutes.
Freeze after cooking
Let the pancakes cool completely. Place the pancakes on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the pancakes to an airtight, resealable freezer bag. Label, date and freeze up to 2 months.
Reheat in the microwave or oven in a single layer at 325°F until warmed through, about 10 minutes. The toaster is also another option but can get messy with mix-ins such as blueberries.
Tools For This Recipe
Griddle
Blueberry Oatmeal Yogurt Pancakes: Frequently Asked Questions
Absolutely. This recipe can be made with fresh or frozen blueberries.
Different berries, bananas, chocolate chips, cocoa nibs, and lemon or orange zest are all great options.
Not a fan of maple syrup? No problem! Pancake toppings can be anything from whipped cream, drizzled Nutella, fruit compote or jam, creme fraiche (or Greek yogurt), lemon curd, confectioners’ sugar, cinnamon sugar or even ice cream for a decadent treat.
There’s a few reasons for this – the flour is expired (or old), the batter has been overmixed, or an ingredient has been skipped (ex. sugar).
Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
Place the cooled pancakes on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the pancakes to an airtight, resealable freezer bag. Label, date and freeze up to 2 months.
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
- 2 tablespoons unsalted butter, cold
- ¼ cup maple syrup
Instructions
- Preheat oven to 200 degrees F. Place a cooling rack on a baking sheet; set aside.
- 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.
- Lightly coat a griddle or nonstick skillet with cold butter.
- 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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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.
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!