Blueberry Oatmeal Pancakes

Name: Blueberry Oatmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/4 cup oat flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; ½ teaspoon cinnamon; 1 teaspoon lemon zest; 1 teaspoon lemon juice; 4 tablespoons granulated sugar (or coconut sugar); 1 cup Greek yogurt; 1 teaspoon vanilla extract; 2 eggs (lightly beaten); 2 tablespoons milk (if needed); 1/2 cup blueberries; 2 tablespoons butter (for greasing the skillet)

Recipe Video Print

I absolutely love to start my morning with these healthy Blueberry Oatmeal Pancakes. They are so good that they have become a staple around here. They are hearty and satisfying, filled with juicy blueberries and made with oat flour to boost fiber. I don’t use white flour in this recipe, so these pancakes are naturally gluten-free! They are soft, fluffy, and hearty, and they only take 20 minutes to make!

a stack of blueberry oatmeal pancakes topped with banana slices

Greek Yogurt Blueberry Oatmeal Pancakes are a great way to make a classic breakfast favorite on the healthier side! I am a huge fan of making meals in advance, so I usually make a big batch and freeze some for later. They also come in handy for breakfast and as an after-school snack. My kids love them with a tropical smoothie or banana strawberry smoothie on the side.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently Asked Questions
More pancake recipes to try:

The Greek yogurt in this recipe gives these pancakes a creamy richness that makes them unique. I also added some cinnamon for some zing, lemon zest, and juice. These will be one of the fluffiest, heartiest, and bursting with blueberry flavor pancakes you have ever had! The best part? They are incredibly easy to prepare, making them ideal for busy mornings or leisurely brunches. Kid-approved and husband-approved, they are a wholesome and effortless way to elevate your breakfast routine.

Why you will love this recipe

They are healthy: These pancakes are naturally gluten-free and high in fiber, thanks to the oat flour. The Greek yogurt and egg pack a good amount of protein.
Fantastic taste: They are also delicious, and the kids will love them. Every bite is bursting with fresh blueberries.
Make in minutes: From start to finish, you can have them done in 20 minutes.
Easy to freeze: I love making a big stash of pancakes and freezing them. This way, I can have something delicious for breakfast even when I don’t feel like cooking.

overhead shot of oatmeal pancakes ingredients in bowls on a table

What you will need

Dry ingredients: I grind my oat flour from quick oats, but you can use ground-rolled oats for more texture. Also, I use baking soda and powder to help the pancakes rise and have a light, fluffy texture. I add cinnamon, sugar, and sea salt for flavor.
Wet ingredients: I use eggs, milk, and Greek yogurt to make the pancakes rich and creamy. To add flavor, I add lemon juice, zest, and vanilla extract.
Blueberries: Fresh blueberries, washed and dried.
Butter: Grease the griddle or pan.

How to make

Wet Ingredients: I mix the vanilla, lemon zest, lemon juice, eggs, and yogurt in a large bowl.

oatmeal pancake batter with yogurt and lemon zest

Dry ingredients: In a separate bowl, I mix the flour, sugar, salt, cinnamon, baking soda, and baking powder. Pour the flour mixture into the egg mixture and stir until thoroughly combined but with a few small lumps. If the mixture is too thick, add the milk one tablespoon at a time and stir again, but do not overmix.

oatmeal pancakes dry ingredients in a bowl

Preheat the griddle: I preheat the griddle to 350 degrees F, add the butter and let it melt, and move it around to coat the entire cooking surface thoroughly.

Cook and serve: After the griddle is hot enough, I pour pancake batter in quarter-cup portions and add five blueberries to each one. I cook the batter until bubbles form and the sides start to set, which should take two to four minutes. I flip and cook the pancakes for another two to four minutes or until golden brown. Serve with syrup and blueberries.

Expert tip

How to get the fluffiest pancakes

I believe there are a few tricks to making the fluffiest pancakes, and I will share them with you. First, let the batter rest for 10-15 minutes, giving the oat flour enough time to absorb the liquid and soften, resulting in lighter and fluffier pancakes. Another trick you should remember is not to overmix the batter; stir the ingredients until they are combined—overmixing results in dense and chewy pancakes.

More tips to consider:

The batter should be lumpy and thin enough to drip off the spoon but not runny.
Do not flip the pancakes until they are bubbling on top.
Ensure the pan is hot enough before you start cooking the pancakes.
Always ensure you have enough oil in the pan or griddle to prevent the pancakes from sticking.
You need baking powder and baking soda for the height and fluffiness of these pancakes.
Only use one egg per cup of flour. Since this recipe calls for over one cup of flour, I use two eggs.

homemade oatmeal pancakes with bananas and blueberries

Recipe variations and add-ins:

Other berries: If you do not have (or do not like) blueberries, use blackberries, chopped strawberries, goji berries, or raspberries.
Different fruit: Instead of berries, experiment with chopped peaches, apples, pears, mangos, pineapples, and bananas.
Chocolate: Toss some chocolate chips into the batter. It will still be healthy. Just a little more delicious.
Other oats: Some other oats you can use are Scottish oats, steel-cut oats, and groats.
Spicy blueberry pancakes: For spicy food lovers, sprinkle in ginger or add a pinch of red pepper flakes.

Serving suggestions:

We love to start our day with pancakes, making our mornings special. On a lazy weekend, I make blueberry pancakes with all the delicious fixings: freshly squeezed orange juice, candied bacon, roasted potatoes, blueberry sauce, homemade whipped topping, and blueberry butter.

I enjoy mine with scrambled eggs or a slice of asparagus frittata and a London Fog Latte. They are also delicious topped with nut butter, maple syrup, or honey. My kids like to make Nutella sandwiches with them.

How to store leftovers:

Refrigerate: Your leftovers will stay fresh for four days in an airtight container in the fridge. Put parchment or wax paper between them to keep them from sticking.
Freezing: You can freeze these for up to three months in a freezer-safe container. Don’t forget to place the paper between them to prevent sticking.
Defrost: Make sure you thaw them overnight for the best results.
Reheating: Reheat in the microwave for one minute.

sliced blueberry oatmeal pancakes with fresh berries.

Frequently Asked Questions

Why are my oatmeal pancakes falling apart?

It could be that your batter is too loose. Try adding a teaspoon of flour and stirring well. If it still seems thin, add another spoonful until it looks thick enough. You want it thick and lumpy enough to drip off the spoon but not runny. It may also be that your pan is not hot enough. If using an electric griddle, it has to be 350 degrees F. One more thing is that you cannot flip your pancakes until bubbles appear on the surface, or they are not firm enough to be flipped.

Why are my pancakes so dense and chewy?

There are several reasons why this can happen. You may have used too many eggs. You only want one egg per cup of flour for the perfect pancake. They will be denser than you want if you use more than that. They will not rise as they should if you do not add enough. Also, it could have been overmixed. You want lumps in your pancakes. Do not flour the bottom of the bowl. Just a few lumps here and there. And finally, do not press down on your pancakes. They need air to make them fluffy.

Is an electric griddle or cast-iron skillet better for pancakes?

I prefer an electric griddle because you can set the temperature exactly where you want it. I usually set it to 375 degrees F to preheat; once it is ready, I turn it down to 350 degrees F when I start cooking. I will use my cast-iron skillet on medium-high heat if I do not have my griddle.

Why are my pancakes sticking to the pan?

The pan temperature is vital for so many reasons. One of these reasons is to keep your pancakes from sticking to the pan. If it is too hot, the butter will cook away and not provide the oiliness your pancakes need to keep from sticking. You could use oil or shortening instead or reduce the heat. Also, thinner pans do not cook as evenly as thick ones. Ensure you use a high-quality, heavy-duty pan with lots of butter or grease.

More pancake recipes to try:

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