Blueberry Oatmeal Yogurt Pancakes
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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 you freeze them?
Yes, absolutely! I freeze them in single serving portions and reheat in the microwave as necessary.
Do you use plain or vanilla yogurt (or does it matter?)
Jennifer, I used plain Greek yogurt. Vanilla yogurt can add a different kind of flavor to these pancakes.
I made these today. They taste wonderful! I did find the batter difficult to work with. Even at lower temps one side would start to burn before it was time to flip. A lot of them fell apart during the flipping. Any advice? Definitely plan to make again. Yum!
I would suggest flipping when the pancakes just begin to bubble. I hope that helps!
I had to turn my heat down a little and cook them slower. Took a little longer, but worth the wait. The batter was a little thick, so I added a little more milk to thin it some.
I’ve made these twice now and my entire family loves them! Thanks for sharing the recipe!
I made the pancakes smaller and it worked really well!!
These are my new all time favorite pancakes! They’re so fluffy and delicious!
These are definitely my favorite pancakes too!
it says “1/4 baking soda.” is that supposed to say teaspoon?
Yes, 1/4 teaspoon. Thanks for pointing that out!