These is our FAVORITE pancake recipe ever! These Blueberry Oat Greek Yogurt Pancakes are so tasty, light and fluffy, and bursting with juicy blueberries.
These Greek yogurt pancakes are high in protein, and the blueberry sauce is absolutely delicious!
If you still haven't found that perfect pancake recipe, I really hope you give these a try!
I am always so amazed about how good these pancakes turn out even though they are packed with healthy ingredients. These pancakes are so tall, light, fluffy, and tasty.
Related recipe: Chocolate Pancakes with Chocolate Sauce
Blueberry sauce for pancakes
The blueberry sauce is suuuuuper easy to make and is absolutely worth it. You just add all the ingredients to a small saucepan and let them simmer while you prep the pancake ingredients.
Then remove it from heat and let it cool as you finish cooking the pancakes.
Of course, you can serve these oat pancakes with maple syrup just like you would traditional pancakes. But give the sauce a try sometime!
Related recipe: Nutritious Blueberry Wheat Germ Muffins
Greek yogurt pancakes / high protein pancakes
I use a cup of plain unsweetened Greek yogurt for the pancake batter. This adds about 20 grams of protein to the pancakes without adding any funky protein powders! These high protein pancakes have about 4 grams of protein per pancake. Not bad for a super tasty breakfast recipe that doesn't taste healthy.
The Greek yogurt also helps give these oat pancakes that nice light and fluffy texture. Yogurt is acidic, so it reacts with the baking soda in the batter and release tiny bubbles of air, which help the pancakes rise as they cook.
By the way, if you want a REALLY high protein pancake recipe, try these protein pancakes for one.
Related recipe: Savory Oatmeal
Healthy oat pancakes
These pancakes are definitely healthier than traditional pancakes! Not only because of the high-protein Greek yogurt, but because of the oats and the flour used in this recipe.
Quick cooking oats are used to replace some of the flour in this pancake recipe. Make sure to use quick cooking oats, such as 1 minute or instant oats - these will cook while the pancakes are cooking. If you use old-fashioned oats, you might feel a the oat chunks in the cooked pancakes. It's not a terrible thing, but you will feel the oats.
If you use quick cooking oats, you won't even know they're there.
Related recipe: Whole Wheat Carrot Pancakes
White whole wheat flour pancakes
I've also made these pancakes using white whole wheat flour instead of all purpose flour. White whole wheat flour is my trick to getting more whole wheat into my diet without the recipes tasting or feeling like whole wheat.
White whole wheat flour is simple made from white wheat instead of red wheat, and it is much lighter than traditional whole wheat flour made from red wheat. You can find white whole wheat flour here.
If you don't have white whole wheat flour, you can use a combination of 1:1 whole wheat:all purpose flour, or use whole wheat pastry flour. Both of these options will yield lighter pancakes than using traditional whole wheat flour.
Or just use all purpose flour. 🙂
Related recipe: Whipped Cottage Cheese Bowls
How to make these blueberry oat Greek yogurt pancakes
These pancakes are as easy to make as traditional pancake recipes. You just combine all the wet ingredients in one bowl, combine all the dry ingredients in another bowl, stir together, then add blueberries.
The batter for these pancakes will be much thicker and chunkier than typical pancakes. This is because of two reasons:
- These pancakes have oats, which are chunky. Don't worry, the oats become completely undetectable once the pancakes are cooked. This pancake recipe uses quick cooking oats.
- These pancakes have Greek yogurt, which is thick. This results in a thicker "wet ingredients" bowl which has the consistency of melted ice cream.
Related recipe: Protein Pumpkin Pancakes
Tips for cooking oat pancakes
Tip #1: The one trick for cooking perfect oat pancakes is cooking them over medium-low or low heat. This is because these pancakes rise so much and are thick and fluffy, which means they need an extra minute or two to fully cook.
This is why I turn the heat down a little compared to traditional pancakes - so that the pancakes don't burn as they cook for a minute longer on each side.means the pancakes take a couple of minutes longer to cook an turn that beautiful golden brown color.
Tip #2: Blueberries often burst while cooking. This is AMAZING for lots of delicious blueberry flavor throughout the pancakes, but can leave browned burnt spots on the pan. If this happens, use a paper towel to carefully wipe down the pan between pancakes so that the blueberry juices don't burn. Careful! The pan is super hot. Use tongs to hold the crumpled paper towel.
Related recipe: Egg Nog Pancakes
Fresh or frozen blueberries for pancakes?
You can use either fresh or frozen blueberries for pancakes. There is no need to thaw blueberries before adding them to pancake batter.
Blueberries are so small that they have time to thaw completely while the pancakes are cooking.
Related recipe: Blueberry Stuffed Hasselback French Toast
Blueberry sauce tips
- If you like a lot of syrup or blueberry sauce, you can scale up the blueberry sauce recipe. It will keep well in the fridge for up to 5 days, so you can use it to sweeten yogurt, overnight oats, or these whipped cottage cheese bowls
- You can use fresh or frozen blueberries to make the blueberry sauce. Frozen blueberries bought in stores (especially in bulk stores such as Costco) are typically wild blueberries which I find are often more sour than the blueberries we buy by the pint to eat fresh. You might need to add more sugar to the blueberry sauce if that's what you have
- The best way to taste whether you need more sugar is to let the syrup cool a bit and then taste it - hot sweet syrup tastes different than cold syrup! Or you can dip a spoon into the syrup, place it in a small bowl, and refrigerate for a minute or to to let it cool down, then taste
- If you have extra sauce, you can use it for this blueberry cheesecake ice cream recipe! No ice cream maker needed! Or make some blueberry Moscow mules.
Or try these pancakes with cherry syrup instead!!
Looking for more healthy breakfast recipes?
- Farmer's cheese pancakes (Syrniki - traditional Russian pancakes - one of my most popular recipes of all time!)
- Mango whipped cottage cheese
- Mango coconut oatmeal
- Buckwheat breakfast bowls
- Instant pot chocolate cherry steel cut oats
- Pumpkin French toast
- Papaya shake
- Coffee breakfast smoothie
- Kale and swiss chard potato frittata
- Kale no bake frittata
If you make these Blueberry Oat Greek Yogurt Pancakes, please take a picture and tag me on Instagram or Facebook. You can find me at @babaganoshblog on both. I love seeing your creations!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Blueberry Oat Greek Yogurt Pancakes
- 1¼ cups white whole wheat flour - or all purpose flour (See note 1)
- ¾ cups quick cooking oats
- 3 tablespoons sugar
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 cup milk - any kind (See note 2)
- 1 cup Greek yogurt - plain unsweetened
- 2 tablespoons coconut oil - melted
- 1½ cup blueberries - fresh or frozen
- Oil for cooking (or butter)
- 2 cups blueberries - fresh or frozen
- ¼ cup water
- 2-3 tablespoons sugar - or to taste (See note 3)
- Large non-stick skillet
- Medium bowl
- measuring cups and spoons
- Combine all the blueberry sauce ingredients in a small saucepan, stir, and cook over medium heat for about 15-20 minutes. Remove from heat and allow to cool.
- Combine all the dry ingredients (flour through salt) in a large bowl. Mix well.
- Combine all the wet ingredients (eggs through coconut oil) in a medium bowl and whisk together until no yogurt lumps remain and it is the consistency of melted ice cream.
- Add the wet ingredients to the dry ingredients and whisk together until mostly combined.
- Add the blueberries and whisk until combined.
- Preheat a large nonstick pan. Grease the pan with butter, coconut oil, or vegetable oil. scoop about ¼ cup of the pancake batter onto the preheated pan and cook over medium-low heat for 3-4 minutes per side, or until golden brown. (See note 4)
- Note 1 (flour): This recipe comes out great using white whole wheat flour or all purpose flour. If you don't have white whole wheat flour but want to make these pancakes healthier you can do a 1:1 mixture of whole wheat and all purpose flour.
- Note 2 (milk): I typically use 1% or 2% milk. You can use whole milk or a plant-based milk alternative if you prefer!
- Note 3 (sugar for the blueberry sauce): You might not need any sugar if you have really sweet blueberries. If you have frozen or wild blueberries you might need to add more sugar. Allow the syrup to cool a bit, taste it, and see if you need to add more sugar.
- Note 4 (cooking the pancakes): These pancakes are best cooked over medium-low heat for a minute or two longer than typical pancakes. The batter is thick and needs an extra couple of minutes to cook through.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Monday 25th of August 2014
These were delicious and should be required before any hike.