These Blueberry Oat Greek Yogurt Pancakes are soft, fluffy, and naturally wholesome — the kind of breakfast that feels indulgent but is secretly good for you. Each stack is made with heart-healthy oats, protein-rich Greek yogurt, and bursts of juicy blueberries in every bite. Perfectly golden and deliciously satisfying, they’re a great choice for busy mornings, weekend brunches, or meal prep.
The batter blends in minutes and cooks up beautifully on a hot griddle, creating pancakes that are tender inside with crisp edges. The combination of oats and yogurt provides lasting energy and a boost of nutrients, while the blueberries add natural sweetness and color. Top with a drizzle of maple syrup or a spoonful of yogurt for the ultimate healthy comfort food.
Simple, nourishing, and irresistibly fluffy — these pancakes are sure to become a family favorite.
Key Ingredients & Substitutions
Wholesome, simple ingredients make these pancakes both delicious and nutritious.
Rolled Oats: Acts as the flour base. Use quick oats for thinner pancakes or oat flour for convenience.
Greek Yogurt: Adds creaminess and protein. Coconut or almond yogurt works for dairy-free versions.
Eggs: Help bind and fluff up the batter. Use flax eggs for a vegan alternative.
Milk: Loosens the batter — any plant-based or dairy milk works well.
Blueberries: Fresh or frozen. Toss them in a bit of oats before mixing to prevent sinking.
Honey or Maple Syrup: For gentle sweetness — or skip entirely for a sugar-free version.
Equipment You’ll Need
- Blender or food processor
- Nonstick skillet or griddle
- Spatula
- Mixing bowl
- Measuring cups & spoons
Flavor Variations & Add-Ins
- Banana Oat Pancakes: Add 1/2 mashed banana to the batter.
- Lemon Blueberry: Stir in 1 teaspoon lemon zest for brightness.
- Protein Boost: Add 1 scoop vanilla protein powder.
- Nut Lover’s Twist: Add chopped almonds or pecans to the batter.
- Spiced Version: Mix in cinnamon or nutmeg for warmth.
How to Make Blueberry Oat Greek Yogurt Pancakes
Ingredients You’ll Need:
- 1 cup rolled oats
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup milk of choice
- 1 tablespoon honey or maple syrup
- 1 teaspoon baking powder
- 1/2 cup blueberries
- Butter or oil for cooking
How Much Time Will You Need?
About 15 minutes total — blend, pour, and cook!
Step-By-Step Instructions:
1. Blend the Batter
Add oats, yogurt, eggs, milk, honey, and baking powder to a blender. Blend until smooth and creamy.
2. Let Batter Rest
Allow the mixture to sit for 3–5 minutes so the oats can absorb some liquid and thicken.
3. Heat the Pan
Warm a lightly greased nonstick skillet over medium heat.
4. Cook the Pancakes
Pour about 1/4 cup of batter per pancake. Add a few blueberries on top. Cook 2–3 minutes per side, until golden and fluffy.
5. Serve & Enjoy
Stack warm pancakes and top with yogurt, berries, and a drizzle of maple syrup.
Pro Tips for Perfect Pancakes
- Use medium heat: Prevents burning and ensures even cooking.
- Don’t overmix: Blend until just smooth for fluffier texture.
- Rest batter: Allows oats to soften for light, tender pancakes.
- Add toppings after cooking: Keeps blueberries from bursting too early.
Frequently Asked Questions
Can I make these ahead of time?
Yes — store cooked pancakes in the fridge for up to 3 days or freeze up to 2 months. Reheat in a toaster or skillet.
Can I make them dairy-free?
Absolutely — use plant-based yogurt and milk.
Can I skip the blender?
Yes — use oat flour instead of rolled oats and whisk everything by hand.
Can I add extra fruit?
Definitely — try raspberries, diced apples, or sliced strawberries for variation.