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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Is it possible to freeze the batter rather than making the pancakes and then freezing?
I recommend freezing the pancakes versus the batter. But as always, please use your best judgment.
Thanks so much for the recipe. These were hands-down the best pancakes I’ve ever made.
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.
Amazing! Thanks again, your recipes ALWAYS turn out DAMN delicious!! Very consistent. Made them exactly as instructed. Cooked on medium-low griddle. Perfection.
These pancakes are so yummy and i make them with vanilla yogurt instead of plain yogurt. Try it!
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
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.
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!!
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!
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 🙂
Awesome Pancakes!
I used whole wheat flour and non fat greek plain
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.
They were very good!! I added more milk and a tad bit more sugar. It was too thick to spoon!
my pancakes came out dense and gummy? Do you think I should reduce the yogurt or increase baking powder?
Overbeating the batter is a common issue in pancakes, among many. Here is a list of pancake tips and mistakes to avoid: http://www.huffingtonpost.com/2014/08/07/pancake-tips-mistakes_n_3677626.html.
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
Barbora, if you read through the recipe, you’ll see that these pancakes are actually cooked on a griddle or skillet – the oven is simply used to keep the pancakes warm before serving.
Ok thank you 🙂
I was just wondering whether you used fresh or frozen blueberries for the recipe?
You can either fresh or frozen – it’s up to you!
Loved these! Will make and freeze for quick weekday breakfast.
How many pancakes does this make?
I honestly can’t remember how many this makes (I made this recipe years ago!) but it is enough for at least 4 servings.
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!