Blueberry Pancakes

5 from 12 votes

These blueberry pancakes are made with yogurt and oats for a lighter weekend brunch. They're easy to make, loaded with protein and perfect for a crowd!

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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!

Round plate of 12 pancakes topped with blueberries with a side of maple syrup
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  • 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

  1. Start with the wet ingredients together in a large bowl.
  2. Mix to combine with an electric whisk, hand whisk or even just a fork.
  3. Combine the dry ingredients together and add them on top of the wet ingredients.
  4. You can sift the dry ingredients before mixing with the wet, but it’s not necessary. Some lumps in the batter are totally ok.
  5. Add the cleaned and dried blueberries on top.
  6. Carefully fold the blueberries in, being careful not to pop them so the color of the batter doesn’t change.
Step by step instructions for how to make the pancakes

Tips for making the best pancakes

  1. 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.
  2. 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.
  3. 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.
  4. Kids love these pancakes! Be sure to get my other top recipes for kids’ breakfasts for more inspiration!

Frequently asked questions

Can I use frozen blueberries?

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.

Can you make these blueberry pancakes in advance?

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.

Can you make the pancakes gluten free?

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.

Plate of blueberry pancakes served with maple syrup

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:

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!

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Blueberry Pancakes

These blueberry pancakes are made with yogurt and oats for a lighter weekend brunch. They're easy to make, loaded with protein and perfect for a crowd!
5 from 12 votes
Servings 4 servings
Course Breakfast
Calories 500
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes




  • 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


Recipe: Adapted from Blissfully Delicious
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they’re hot and heated through, about 5-7 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.


Calories: 500kcal, Carbohydrates: 64g, Protein: 17g, Fat: 20g, Saturated Fat: 14g, Cholesterol: 90mg, Sodium: 293mg, Potassium: 434mg, Fiber: 3g, Sugar: 14g, Vitamin A: 233IU, Vitamin C: 3mg, Calcium: 205mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast

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Recipe Rating


  1. Yummy! Thick and fluffy! I love that these have oats and Greek yogurt, making them more hearty and filling. Thanks for a great recipe!!

  2. I tried this today, and this is the most fluffiest pancake we ever had. Beat all the pancakes we have in restaurants. Thank you for the amazing recipe

  3. Very deeeelicious! I added two bananas instead of the blueberries…حبيت كتييييير 💜