These Blueberry Oat Greek Yogurt Pancakes are fluffy, protein-packed, and naturally sweetened — the perfect wholesome breakfast to energize your morning. Made with oats instead of flour, creamy Greek yogurt, and sweet juicy blueberries, they cook up golden and tender with a soft, cake-like bite. They feel indulgent yet are full of fiber and protein to keep you full and satisfied.
If you love hearty breakfasts that taste like a weekend treat but fuel your day like a nutritious meal, these pancakes are for you. They come together in minutes using simple pantry ingredients and blend into a smooth batter that’s easy to cook on the stovetop. Serve them warm with fresh fruit, a drizzle of maple syrup, and extra yogurt for a cozy, nourishing start.
Whether you’re meal-prepping breakfast for the week or enjoying a slow morning at home, these fluffy blueberry oat pancakes add pure comfort to your plate.
Key Ingredients & Substitutions
These whole-food ingredients create fluffy, satisfying pancakes without refined flour.
Rolled Oats: Oats act as flour when blended. Use gluten-free oats if needed.
Greek Yogurt: Adds protein and tenderness. Swap with dairy-free yogurt if preferred.
Eggs: Provide structure and fluffiness. For vegan alternative, use flax eggs.
Blueberries: Fresh or frozen — both work beautifully.
Honey or Maple Syrup: Optional natural sweetness.
Baking Powder: Helps achieve fluffy height.
Equipment You’ll Need
- Blender or food processor
- Nonstick skillet or griddle
- Spatula
- Measuring cups/spoons
Flavor Variations & Add-Ins
- Banana Pancakes: Add 1/2 mashed banana to the batter
- Chocolate Chip: Stir in dark chocolate chips
- Lemon Blueberry: Add lemon zest for brightness
- Nutty Crunch: Add chopped pecans or almonds
- Cinnamon Spice: Mix in cinnamon + vanilla extract
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 (optional)
- 1 teaspoon baking powder
- 1/2 cup blueberries
- Butter or oil for cooking
How Much Time Will You Need?
10 minutes to blend + 10 minutes to cook — breakfast ready in 20 minutes.
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. Rest the Batter
Let batter sit 2–3 minutes to thicken slightly.
3. Heat & Grease the Pan
Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
4. Cook the Pancakes
Pour 1/4 cup batter per pancake, place blueberries on top, and cook until bubbles form. Flip and cook until golden.
5. Serve Warm
Serve with fresh berries, Greek yogurt, and maple syrup.
Pro Tips for Best Texture & Taste
- Use rolled oats: Gives fluffier pancakes than instant oats
- Don’t overmix blueberries: Add them on top while cooking for even distribution
- Low-medium heat: Prevents burning and keeps pancakes tender
- Let batter rest: Helps oats absorb liquid for thick, fluffy results
Frequently Asked Questions
Can I make these gluten-free?
Yes — just use certified gluten-free oats.
Can I store leftovers?
Store in fridge up to 3 days or freeze up to 2 months. Reheat in toaster or microwave.
Can I make the batter ahead?
Yes — blend the night before and refrigerate. Stir before cooking.
Can I use frozen blueberries?
Absolutely — no need to thaw, just add them to batter or place on pancakes while cooking.