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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
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!