Blueberry Greek Yogurt Pancakes with Oat Flour
These Blueberry Greek Yogurt Pancakes are the breakfast you’ll wake up early for! They’re light, fluffy, are made with whole grain oat flour and protein-rich Greek yogurt. These pancakes are gluten-free, easy to make, and bursting with juicy blueberries in every bite!
If you love pancakes, you’ll be over the moon about these Blueberry Greek Yogurt Pancakes! They’re so soft and fluffy thanks to the goodness of whole grain oat flour and protein-rich Greek yogurt.
Juicy blueberries take these oat flour pancakes completely over the top! They’re so delicious that I try to always have a batch in the refrigerator or freezer for a special breakfast.
The best part about these is that they’re loaded with nutritious ingredients. The oat flour makes these pancakes gluten-free, and adds plenty of fiber as well.
There’s minimal oil, and the addition of Greek yogurt adds calcium and plenty of protein.
The batter comes together in about 10 minutes in just one bowl, and the pancakes cook up in about 15 minutes.
One you try this recipe, you may never order pancakes out again 🙂
Try my oat flour pancakes and almond flour pancakes for more delicious gluten-free breakfast options!
Why you’ll love this recipe
- This Greek yogurt pancake recipe produces the softest, fluffiest pancakes ever thanks to oat flour and tangy Greek yogurt.
- They’re more nutritious than your average pancakes as oat flour is a good source of fiber and Greek yogurt is high in protein.
- The batter includes just a few ingredients and comes together in 10 minutes.
- This is a special meal prep breakfast as the pancakes keep for 3-4 days in the refrigerator or up to 3 months in the freezer.
Recipe ingredients
There are just a few simple ingredients in these protein pancakes with Greek yogurt.
- Oat flour. Not only is oat flour naturally gluten-free, but it’s whole grain and a good source of fiber. It can be substituted with whole wheat flour, whole wheat white flour or spelt flour, but you may need to add 1/4 cup additional milk as these flours absorb liquid differently. You can purchase oat flour at the store, or or see my post on how to make oat flour with oats that you already have in your pantry.
- Greek yogurt. Plain Greek yogurt adds a tangy flavor similar to buttermilk, and the fat and creaminess helps make them extra tender and fluffy. It’s also high in protein, which makes the pancakes more satisfying.
- Milk. Necessary to thin out the batter and make them easier to flip. Use your favorite milk, and add up to 1/4 cup more as desired.
- Eggs. (2) large eggs provides structure to the homemade oat flour pancakes.
- Oil. Adds richness to the pancake batter.
- Maple syrup. Provides a hint of sweetness to the pancakes.
- Baking powder and baking soda. You’ll need 1 tablespoon of baking powder, which sounds like a lot, but it provides lift and lightens the texture. Baking soda is also used as it reacts with the acidity in the Greek yogurt.
- Vanilla extract. Adds subtle vanilla flavor. It’s optional but highly recommended!
- Blueberries. Use fresh or frozen blueberries. If frozen, thaw completely and blot them dry to prevent excess moisture in the pancake batter.
See the recipe card below for the full list of ingredients and quantities.
How to make pancakes with Greek yogurt
Making pancakes with Greek yogurt and oat flour is incredibly easy. The batter comes together in one bowl in about 10 minutes.
Pro tip: You can purchase oat flour at the store, or see my post on how to make oat flour with oats that you already have in your pantry.
Recipe FAQs
Greek yogurt adds protein, moisture, and a subtle tangy flavor to pancakes similar to buttermilk, which makes them more satisfying and flavorful.
The creamy texture of the yogurt also keeps the crumb tender while the natural acidity reacts with baking powder for extra rise.
It can also replace some butter or oil, creating a lighter but still indulgent breakfast.
Oat flour is a great gluten-free option for those that are gluten intolerant, but it also has many benefits for those that aren’t gluten intolerant as well.
It’s rich in soluble fiber, so it helps improve digestion and keeps you full longer.
Oat flour also has a slightly sweet, nutty flavor that makes pancakes incredibly delicious. Despite being whole grain, it also lends a light, fluffy texture to pancakes.
Fresh or frozen blueberries work very well in these blueberry Greek yogurt pancakes. Simply thaw the blueberries and blot them dry.
To prevent them from turning the pancake batter purple when mixing them into the batter, either toss the blueberries with a tablespoon of oat flour beforehand, or simply top the pancakes with the blueberries while they’re cooking on the first side.
Yes. Cooked pancakes keep in the fridge for 3-4 days or can be frozen for up to 3 months. Reheat in the toaster or a skillet for the best texture.
Serving suggestions
These fluffy Greek yogurt pancakes with blueberries are extremely versatile and can be served a variety of ways.
- Serve them with classic toppings like butter and warm maple syrup. Top with homemade whipped cream for an extra special treat.
- Top with additional blueberries or other fresh fruits like strawberries, raspberries, sliced peaches, and more.
- For an additional protein boost, top the pancakes with Greek yogurt, nut butter or chopped nuts.
- Serve with a side of mini crustless broccoli quiche or bacon and egg casserole for a more complete meal. They’re also great with a side of air fryer bacon or air fryer sausage!
Recipe notes
- Pro tip: You can purchase oat flour at the store, or see my post on how to make oat flour with oats that you already have in your pantry.
- The oat flour can be substituted with whole wheat flour, whole wheat white flour, or spelt flour as desired. Add more milk to thin out the batter as needed.
- Use full fat plain Greek yogurt for best results as there is no added sugar and the fat in the yogurt provides a tender, fluffy texture.
- Greek yogurt pancakes are a great make ahead breakfast! Store in the refrigerator for 3-4 days or freeze for up to 3 months.
More gluten-free breakfast recipes
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Blueberry Greek Yogurt Pancakes
Ingredients
- 2 large eggs
- 2 tablespoons oil
- 1 tablespoon maple syrup
- 1 cup plain Greek yogurt
- 3/4 cup milk see note 2
- 1 teaspoon vanilla extract
- 2 cups oat flour use certified gluten-free if gluten intolerant
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries see note 3
Instructions
- Place the eggs, oil, maple syrup, Greek yogurt, milk and vanilla in a large bowl and whisk until well combined.2 large eggs, 2 tablespoons oil, 1 tablespoon maple syrup, 1 cup plain Greek yogurt, 3/4 cup milk, 1 teaspoon vanilla extract
- Add the oat flour, baking powder, baking soda and salt over the wet ingredients and whisk until combined. Fold in the blueberries.2 cups oat flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt, 1 cup blueberries
- Preheat a nonstick griddle or skillet over medium heat. Add butter to the pan as desired for extra crispy, flavorful pancakes. Using an ice cream scoop or measuring cup, pour 1/4 cup of batter for each pancake into the hot pan and spread evenly with the back of the scoop or measuring cup. Cook for 2-3 minutes until golden brown, then flip and cook for 2-3 minutes longer on the second side. Turn the heat to medium low if the pan becomes too hot and adjust the cooking time as necessary.
- Serve the pancakes warm with butter and maple syrup as desired. Enjoy!
Notes
- Pro tip:
- Add up to 1/4 cup additional milk to thin the batter so the pancakes are easier to flip.
- Frozen blueberries work very well in these blueberry Greek yogurt pancakes. Simply thaw the blueberries and blot them dry. To prevent them from turning the pancake batter purple when mixing them into the batter, either toss the blueberries with a tablespoon of oat flour beforehand, or simply top the pancakes with the blueberries while they’re cooking on the first side.
- Pancakes are freezer friendly! Simply toast on low setting then microwave with maple syrup if necessary.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
9 Comments on “Blueberry Greek Yogurt Pancakes with Oat Flour”
I made the pancakes for the first time today, and they were amazing. I actually checked the recipe multiple times to convince myself that something this delicious could be this healthy! Thank you for sharing a great recipe <3
I’m glad you enjoyed the pancakes Beth and thanks for your feedback! 🙂
I’m planning on trying these out this weekend! (with my favorite dairy free greek style yogurt and almond milk!). I’m excited!
I haven’t tried these with dairy free Greek yogurt yet but I will! I hope you love them! 😘
Thank you Puja, I appreciate that!
Good luck with your new diet and hope it works well for you.
Thank you so much Joanne…I appreciate it! 🙂
I’m so curious to hear more about your low FODMAP elimination diet Marcie. I’ve cut back on grains and dairy this past year, and it seems to have helped. I can still eat these foods but in moderation, and it seems to be a delicate balance. Hopefully you will get to the bottom of your issues over the next six weeks. In the meantime, these pancakes really look awesome and fluffy!
I cut way back on wheat and dairy too, but my issues haven’t cleared up — there’s more to it for me. 🙁 Thank you Leanne and I’m glad that’s done the trick for you!