These Blueberry Greek Yogurt Pancakes are the kind of breakfast that will have you waking up early just to enjoy them. Light, tender, and fluffy, they combine whole grain oat flour with protein-rich Greek yogurt for a satisfying morning meal. Naturally gluten-free when made with certified gluten-free oat flour, these pancakes are packed with fiber and protein and studded with juicy blueberries in every bite.
Why you’ll love this recipe
- Exceptionally soft and fluffy thanks to oat flour and tangy Greek yogurt.
- More nutritious than standard pancakes: oat flour contributes whole grain fiber and Greek yogurt adds protein and calcium.
- A quick, one-bowl batter that comes together in about 10 minutes and cooks in roughly 15 minutes.
- Great for meal prep—these pancakes store well in the refrigerator for several days or freeze beautifully for longer storage.
Recipe ingredients
Simple, wholesome ingredients create a tender pancake with bright pops of fresh blueberry. Below is a clear list of everything you need.
- Oat flour — 2 cups. Use certified gluten-free oat flour if you need a gluten-free recipe. If substituting a different whole grain flour (whole wheat or spelt), you may need to add up to 1/4 cup extra milk because those flours absorb liquid differently.
- Plain Greek yogurt — 1 cup. Adds moisture, tang, and protein. Full-fat yogurt gives the richest, fluffiest results.
- Milk — 3/4 cup, plus up to 1/4 cup more if needed to thin the batter.
- Eggs — 2 large, for structure and lift.
- Oil — 2 tablespoons, for richness (neutral oil or melted butter both work).
- Maple syrup — 1 tablespoon to add gentle sweetness to the batter.
- Vanilla extract — 1 teaspoon, optional but recommended.
- Baking powder — 1 tablespoon, to provide lift and a light texture.
- Baking soda — 1/2 teaspoon, which reacts with the yogurt’s acidity for additional rise.
- Sea salt — 1/4 teaspoon, to balance the flavors.
- Blueberries — 1 cup fresh or thawed frozen. If using frozen, thaw and blot dry to avoid extra moisture; tossing frozen berries in a tablespoon of oat flour can help prevent discoloring the batter.
See the recipe card further down for the ingredient list and exact measurements formatted for printing or saving.
How to make pancakes with Greek yogurt
These pancakes are made in one bowl and require only a few straightforward steps. The batter will be slightly thick but pourable; adjust with a splash of milk if necessary so pancakes are easy to flip.
Recipe FAQs
Greek yogurt adds moisture, a subtle tang similar to buttermilk, and extra protein. Its creaminess helps keep the crumb tender while the natural acidity reacts with leavening agents to give the pancakes lift.
Oat flour is whole grain and naturally gluten-free when certified, and it adds a slightly sweet, nutty flavor plus soluble fiber. It yields tender pancakes with a pleasant texture.
Yes. Thaw frozen blueberries and blot them dry first. To avoid the batter turning purple, toss frozen berries with a tablespoon of oat flour before folding them in, or add berries on top of each pancake while cooking the first side.
Absolutely. Cooked pancakes keep 3–4 days in the refrigerator and can be frozen for up to 3 months. Reheat in a toaster or in a skillet for best texture.
Serving suggestions
These pancakes are wonderfully versatile and pair well with a wide range of toppings and sides.
- Classic butter and warm maple syrup are always a favorite.
- Top with extra fresh fruit—blueberries, strawberries, raspberries, or sliced peaches.
- For more protein, add a dollop of Greek yogurt, a smear of nut butter, or a sprinkle of chopped nuts.
- Serve alongside eggs or cooked breakfast meats for a fuller brunch spread.
Recipe notes
- Pro tip: Use full-fat plain Greek yogurt for the best texture and flavor.
- If the batter is too thick and hard to flip, add up to 1/4 cup additional milk.
- Frozen blueberries can be used; thaw and blot dry, and consider tossing them with a tablespoon of oat flour to prevent streaking the batter.
- These pancakes freeze well. To reheat, toast gently or warm in a skillet, then serve with syrup.
More gluten-free breakfast recipes
- Almond flour pancakes
- Buckwheat waffles
- Gluten-free banana oat waffles
- Gluten-free pumpkin spice waffles
- Oat flour pancakes
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Blueberry Greek Yogurt Pancakes
Servings: 8 servings • Prep time: 10 mins • Cook time: 15 mins • Total time: 25 mins
Ingredients
- 2 large eggs
- 2 tablespoons oil
- 1 tablespoon maple syrup
- 1 cup plain Greek yogurt
- 3/4 cup milk (add up to 1/4 cup extra if needed)
- 1 teaspoon vanilla extract
- 2 cups oat flour (use certified gluten-free if needed)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries (fresh or thawed frozen)
Instructions
- In a large bowl, whisk together the eggs, oil, maple syrup, Greek yogurt, milk and vanilla until smooth.
- Add the oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until just combined. Fold in the blueberries gently.
- Preheat a nonstick griddle or skillet over medium heat. Add a little butter or oil to the pan if desired for extra flavor.
- Use a 1/4-cup measure or an ice cream scoop to portion batter into the hot pan. Spread slightly with the back of the scoop if needed. Cook 2–3 minutes on the first side until bubbles form and the edges look set, then flip and cook another 2–3 minutes until golden and cooked through. Adjust heat to prevent burning.
- Serve warm with butter, extra maple syrup, and additional fruit if desired.
Notes
- Add up to 1/4 cup extra milk if the batter is too thick for easy flipping.
- Frozen blueberries should be thawed and blotted dry. Tossing them in a tablespoon of oat flour before folding in helps prevent the batter from turning purple.
- Cooked pancakes keep in the refrigerator for 3–4 days or can be frozen for up to 3 months.
Nutrition (per serving: 2 pancakes)
Calories: 219 kcal • Carbohydrates: 27 g • Protein: 9 g • Fat: 8 g • Fiber: 2 g • Sugar: 6 g