Blueberry Pancakes

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

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!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 500kcal

Author Yumna Jawad

Equipment

Ingredients

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

Instructions

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 1/3 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

Video

Notes

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.

Nutrition