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Blueberry Oat Greek Yogurt Pancakes

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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 once!

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.

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. 🙂

preparing ingredients for blueberry oat Greek yogurt pancakes

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.

SIMPLE!

The batter for these pancakes will be much thicker and chunkier than typical pancakes. This is because of two reasons:

  1. 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.
  2. These pancakes have Greek yogurt, which is thick. This results in a thicker "wet ingredients" bowl which has the consistency of melted ice cream.

steps for how to cook blueberry oat pancakes

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.

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.

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

Or try these pancakes with cherry syrup instead!!

Looking for more healthy breakfast recipes?

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 pancakes pinterest graphic

stack of blueberry oat greek yogurt pancakes
Print Recipe
5 from 2 votes

Blueberry Oat Greek Yogurt Pancakes

These Blueberry Oat Greek Yogurt Pancakes are tasty, light and fluffy, and bursting with juicy blueberries. They are high in protein, and the blueberry sauce is absolutely delicious!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 15 3-inch pancakes
Author: Kate
Cost: $2 per serving

Equipment

Ingredients

For the Greek yogurt oat pancakes:

  • cups white whole wheat flour or all purpose flour (See note 1)
  • ¾ cups quick cooking oats
  • 3 tablespoons sugar
  • 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
  • cup blueberries fresh or frozen
  • Oil for cooking (or butter)

For the blueberry sauce (tip: cook this first!)

  • 2 cups blueberries fresh or frozen
  • ¼ cup water
  • 2-3 tablespoons sugar or to taste (See note 3)

Instructions

Cook the blueberry sauce while preparing the pancakes:

  • 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.
    blueberry sauce for pancakes

Make the pancakes:

  • 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)

Notes

  • 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. 

Nutrition

Nutrition Facts
Blueberry Oat Greek Yogurt Pancakes
Amount Per Serving
Calories 106 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 23mg8%
Sodium 78mg3%
Potassium 122mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 117IU2%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

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