Blueberry Oatmeal Yogurt Pancakes

Name: Blueberry Oatmeal Yogurt Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 ⅔ cups all-purpose flour; ⅔ cup old-fashioned rolled oats; 2 tablespoons sugar; 1 ¼ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 cup plain greek yogurt; 1 cup milk; 4 tablespoons unsalted butter; 2 large eggs; 1 cup blueberries; ¼ cup maple syrup

User Reviews

4.9

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Course
Breakfast

Blueberry Oatmeal Yogurt Pancakes

Iris Warren

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Start your mornings off right with these light and healthy pancakes loaded with juicy blueberries!

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Ingredients

Servings

1 ⅔ cups all-purpose flour
⅔ cup old-fashioned rolled oats
2 tablespoons sugar
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup plain greek yogurt
1 cup milk
4 tablespoons unsalted butter melted
2 large eggs
1 cup blueberries
¼ cup maple syrup

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Instructions

Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. Lightly coat a griddle or nonstick skillet with nonstick spray.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with maple syrup.