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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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!
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!