Blueberry Oatmeal Yogurt Pancakes
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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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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!
I want to try this recipy. It looks delicious. I dont see a place where you can save this recipy, or print it out
Emilie, there is both a “SAVE RECIPE” and “PRINT” button in the blue recipe box.
Mine did not look like these though I followed the recipe to the letter but they were delicious
Have you made these in a waffle iron? I have been making waffles and freezing for my son and these look like a much healthier option than what I have been doing. Thanks for the recipe!
I actually haven’t tried these in a waffle iron. If you do decide to give it a try, please let me know how it turns out!
Tried it today, and turned out yummy! I did make a few modifications. I used a cup of wheat flour, regular vanilla yogurt, and soy milk. I also added a couple or so TBSP soy milk to make it just a bit thinner. Blueberries are a bit messy in the waffle iron, but it was worth it 🙂
I just made them in the belgian waffle maker. I used a little extra milk and frozen berries, so no mess. So delicious! Thanks for the recipe.
Great recipe! I was searching Pinterest this morning for healthy pancakes and found this recipe.
I noticed the batter was a bit too thick after adding just 1 cup of milk. So I substituted: organic vanilla soy milk for milk (1 1/2 cup), and milled flax seed for eggs (2 tbsp flax + 6 tbsp water). Delicious and healthy pancake batter turned out to be fluffy and golden brown. After just 2 pancakes I was stuffed!
I just made these with a combination whole wheat and organic pastry flour. I also used plain yogurt and these were delicious. They were so light and fluffy. Thanks!
Whoa, these were so good! I always screw up pancakes and this was my first success, thanks for sharing and I love your blog!
Just finished these for brunch and they were great! I had lost my recipe that had yogurt in the batter so was happy to come across this. Thank you! I didn’t have plain so used Honey Greek and threw in a handful of pecans and they were delish. Now off to do the dishes. 🙂
I just made these this morning (followed the recipe exactly) and they are soooo good!! I just topped them with powdered sugar and fresh blueberries. They are flavorful and very fluffy. I will definitely be making these a lot! And now I have an excuse to use my griddler more often 🙂
Thanks for the great recipe!
Thank you, these were delicious! I used whole wheat flour and they came out perfectly. Even my husband who said he wouldn’t like them did. I didn’t have enough plain Greek yogurt so I used a little strawberry to supplement and they were fine. These will be my go-to pancakes! Love that they made enough to freeze for weekday breakfasts too. 🙂
Oh my – these are absolutely delicious. I didn’t have plain Greek yogurt, so I used vanilla flavoured Greek yogurt, and I love them! No more pancake mix for me!
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How many calories?
Laura, unfortunately, I do not provide nutritional information on my site. Please use online resources such as Calorie Count to obtain such information.
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Can I use just milk and no yogurt? Can’t find Greek yogurt in my area. The pancake looks really fluffy and delicious. Really want to try. Thank you.
The yogurt is a very crucial ingredient in this recipe, making the pancakes wonderfully fluffy. If you cannot find Greek yogurt, I recommend substituting plain yogurt.
Made these for breakfast, they were delicious! I couldn’t believe how much yogurt would make a difference.
I know it calls for old-fashioned rolled oats, but can you use quick-cooking oats?
You can certainly use quick-cooking oats but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.
Made these today for breakfast and they were delicious! So happy there are leftovers for a quick weekday breakfast on the go!
Can you freeze them?
Yes, absolutely! I freeze them in single serving portions and reheat in the microwave as necessary.