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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These are my favorite pancakes ever!! I absolutely love it as is but I’ve also swapped out half a cup of flour with chickpea flour or oat flour or almond flour and it still holds up!
Delicious..my hubby loved them and he usually doesnt like pancakes…yeah because now I can put them in my rotatation for weekend breakfasts ..yum!!
Beautiful as well as delicious!
I substituted cottage cheese for Greek yoghurt and soaked the rolled oats in the milk. I added these to a blender along with the eggs and stirred in melted butter. So fluffy and tasty!
Made a few adjustments but they turned out great! Opted for whole wheat flour and quick oats. The batter was very thick so I had to add more milk, but that could be because the quick oats absorbed more of the liquid. Did about 1/4 tsp vanilla and added chia seeds.
Surprisingly, they were pretty light. Excellent flavor. Will make again!
These were perfect made exactly as directed – just added extra blueberries:) The texture of the pancakes turned out fluffy and creamy, with a mild flavor that really lets the blueberries shine. Finished them with a dollop of greek yogurt and a drizzle of maple syrup. Perfectly delicious! Can’t wait to make these for my grown boys the next time they are home. Thank you for sharing this wonderful recipe.
Husband loved them. He said best that I have ever made. did not change a thing
Definitely add lemon zest! So yummy.
What an awesome recipe! I didn’t make any changes other than extra blueberries. I made a blueberry syrup to give my family extra options. I love the texture of these pancakes, so fluffy! Everyone from my husband down to my 1 year old, really enjoyed them.
Super easy, super yummy! Thanks!
Delicious, easy to make, light, healthy!
My picky husband, 4 year old, and 1.5 year old all loved these! Such a rarity in my house.
This recipe is the bomb! I loved these! I followed the recipe exactly but I have some lemon infused olive oil so I cooked them on the griddle with the olive oil. It gave it a nice subtle lemon flavor. I also added a sprinkle of cinnamon. Awesome recipe, thank you.
I really enjoyed the end result! I think the Greek yogurt made them moist. I added a tablespoon of ground flax seeds for a little extra healthy kick! Gratitude!
Four 14 year old boys ate a doubled batch of this awesome recipe!! Only thing I changed was I soaked the oats for 10 minutes. SO good!
These pancakes were so easy to make! The texture is so smooth and the taste is amazing! I’ll be using this recipe from now on, thank you!
Excellent and healthy version of blueberry pancakes! Sooooo fluffy.
Wondering though where the 1/4 cup maple syrup is for. Does it go in the batter or is it the suggested amount per pancake portion.
Added vanilla, à must.
SOOOO YUMMY! My daughter and I make these just about every Friday morning. Thank you for all of your wonderful recipes!
I made this recipe, however following the directions found in your Meal Prep cookbook. Why are the ingredients listed so different? Things like butter were left out entirely, and baking powder was not scaled down the same way as other ingredients. They came out okay, however a little thick. I’m wondering if we use this version of the recipe and put them in with the meal prep box if it would turn out better.
Yummy! Made the recipe as written.
My husband loved these!
These are the best pancakes I’ve ever had. Extremely filling with the oatmeal. I spread out the batter as it was very thick. I kept the pancakes in the oven on 250 degrees while I made the others. I did not make any changes to the recipe. They turned out perfect. Delicious with real maple syrup. I recommend them highly and I’m sure everyone would love them too.