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+ servings
Round plate of 12 pancakes topped with blueberries with a side of maple syrup
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5 from 4 votes

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!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 500kcal
Author Yumna Jawad

Ingredients

  • 1 ⅔ cups all-purpose flour
  • 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: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

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