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Switch up your brunch with these delicious Blueberry Pancakes made with greek yogurt and rolled oats. They’re light in texture, high in protein and sweetened mostly with blueberries. Get ready to drench them in your favorite maple syrup for the ultimate weekend breakfast!
- Flour: Use all-purpose flour for the best results.
- Oats: Rolled oats add a great texture to these pancakes as well as fiber and antioxidants.
- Sugar: I like to use cane sugar for a little sweetness, granulated will work fine too.
- Baking powder and soda: For light and fluffy blueberry pancakes!
- Greek yogurt: For a boost of protein.
- Milk: You can use any milk you like in this recipe; 1 or 2% dairy or a plant based milk like oat or almond.
- Coconut oil: I like to use coconut oil so that the pancakes are nice and moist.
- Eggs: To bind the ingredients together.
- Blueberries: Packed full of vitamins and antioxidants, they are a tasty way to get the goodness in!
How to make blueberry pancakes
- Start with the wet ingredients together in a large bowl.
- Mix to combine with an electric whisk, hand whisk or even just a fork.
- Combine the dry ingredients together and add them on top of the wet ingredients.
- You can sift the dry ingredients before mixing with the wet, but it’s not necessary. Some lumps in the batter are totally ok.
- Add the cleaned and dried blueberries on top.
- Carefully fold the blueberries in, being careful not to pop them so the color of the batter doesn’t change.
Tips for making the best pancakes
- Use room temperature eggs and greek yogurt if possible. Because we’re using melted coconut oil with the wet ingredients, it can solidify as soon as it hits colder ingredients, which makes it harder to combine everything well.
- Make sure the pan is heated through and hot before adding the first pancakes. But make sure it’s not so hot that it burns the pancakes. It shouldn’t be smoking. To test the temperature of the pan you can make a test baby pancake first to check that it is at the right temperature.
- Use ⅓ measuring cup for evenly round pancakes. This helps to make sure the homemade blueberry pancakes are all even so they stack nicely and evenly. It also helps you control the pouring situation for the pancakes. You can also use an ice cream scoop.
- Kids love these pancakes! Be sure to get my other top recipes for kids’ breakfasts for more inspiration!
Frequently asked questions
Yes, these blueberry pancakes work really well with frozen blueberries. There’s no need to thaw the blueberries in advance. Doing so may turn the whole dish to a purple color as the thawed blueberries mix with the liquid.
These pancakes are best enjoyed as soon as they are made, but the will keep in an airtight container for 2 to 3 days and you can also freeze them. You can then reheat them in the oven or microwave to serve warm.
Yes, I use gluten-free rolled oats in the dry ingredients and you can use oat flour to substitute for the all purpose flour if you’d like.
I love serving my family or friends these blueberry yogurt pancakes on the weekends. They are perfect for a crowd, make everyone satiated and happy, and they have a beautiful presentation with the fresh seasonal blueberries – a great summer brunch!
More pancake recipes:
- Healthy Carrot Pancakes
- High Protein Pancakes
- Oat Flour Pancakes
- Healthy Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Flourless Strawberry Pancakes
- Banana Pancake Dippers
- Banana Egg Pancakes
If you’ve tried this healthy-ish feel good Blueberry Pancakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 1 ⅔ cups all-purpose flour
- ⅔ cup rolled oats
- 2 tablespoons cane sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup milk
- 4 tablespoons coconut oil melted plus more for the pan
- 2 large eggs
- ¾ cup blueberries
- Maple syrup for serving
- In a large bowl, combine the dry ingredients: flour, oats, sugar, baking powder, baking soda and salt.
- In another large bowl, whisk together the wet ingredients: Greek yogurt, milk, melted coconut oil and eggs.
- Transfer the dry ingredients over the wet ingredients and stir using a rubber spatula just until moist. Gently fold in the blueberries.
- Heat a nonstick pan over medium heat. Melt some butter in the pan. Working in batches, scoop ⅓ cup of the batter onto the hot griddle. Cook until the edges firm up and you can slide spatula under the pancake, about 3-4 minutes. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 12 pancakes.
- Serve immediately with maple syrup, if desired
- I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour or oat flour.
- To make it vegan, you can use flax egg.
- Use frozen blueberries instead of fresh blueberries if you’d like. There’s no need to thaw them.