These Healthy Blueberry Pancakes are fluffy, naturally sweet and boosted with protein and fiber for a delicious breakfast the whole family will love.
I love a slow Sunday morning. A stack of pancakes, coffee and plenty of time to enjoy breakfast. Like my Lemon Ricotta Pancakes and my Biscuit Breakfast Bake, these Healthy Blueberry Pancakes are exactly the kind of breakfast I want on mornings like that. They're fluffy, naturally sweet and packed with juicy blueberries, with a soft texture from Greek yogurt that makes every bite so good.
I also love that they're made with simple ingredients you probably already have on hand and come together in just 25 minutes. They're a little more balanced and dietitian-approved than your typical stack thanks to the Greek yogurt and oat flour, but still have that classic pancake taste and texture that makes them feel like a weekend treat. Serve them with a little butter, extra blueberries and your favorite cup of coffee for the perfect slow morning breakfast!
Why This Recipe Is Dietitian Approved
- Simple ingredients. Made with everyday pantry staples and ready in just 25 minutes, making them an easy breakfast.
- Protein + fiber. Greek yogurt adds protein while oat flour provides fiber to make these pancakes more satisfying.
- Family-friendly. Naturally sweetened, fluffy and packed with juicy blueberries, these are a breakfast everyone will love.
Healthy Blueberry Pancakes Recipe
Ingredients, Swaps, & Tips
Greek yogurt: Adds protein and creaminess while keeping the pancakes soft. Any fat percentage works, just make sure it's thick.
Milk: Thins out the batter so it's easy to scoop and spread. Dairy or non-dairy both work.
Eggs: Helps bind everything together and adds structure.
Maple syrup: Adds a touch of natural sweetness right in the batter. Honey works great as a substitute.
Vanilla extract: For flavor!
Oat flour: Adds fiber and a soft, hearty texture. Store-bought or homemade (blended rolled oats) both work.
Salt: Balances out the sweetness and brings all the flavors together.
Baking powder: The leavening agent that helps these pancakes rise and stay light and fluffy.
Blueberries: Fresh work best for the juiciest bites, but frozen can be used too however may require additional cook time.
Butter: For cooking, adds a golden, slightly crisp edge to each pancake.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large bowl, whisk together the Greek yogurt, milk, eggs, maple syrup and vanilla extract until smooth.
- In a separate bowl, whisk together the oat flour, salt and baking powder.
- Slowly add the dry ingredients into the wet ingredients, whisking gently until just combined and no clumps remain.
- Scoop the batter onto the pan. Press a few blueberries into the top of each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, until golden brown on both sides.
- Repeat with the remaining batter and butter, adding more butter to the pan as needed. Serve warm.
Substitutions
Gluten Free
Use certified gluten-free oat flour. Otherwise, this recipe is naturally gluten free!
Vegan
I haven't tested a vegan version of this recipe, but a flax egg paired with dairy-free yogurt and milk may work.
Dairy Free
Swap the Greek yogurt for a thick dairy-free yogurt and use your milk of choice.
Nut Free
This recipe is naturally nut free!
Equipment
Storage
These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 4-5 days or frozen for up to 2 months. If freezing, separate each pancake with parchment paper so they don't stick together.
Top Tips for Success
Press the blueberries into the top of each pancake instead of mixing them into the batter, this keeps the batter from turning purple and helps the berries cook evenly.
Frequently Asked Questions
Yes, however, I recommend using fresh blueberries for best results! If you are in a pinch and must use frozen- add them straight from the freezer, no need to thaw. They may add a minute or two to the cook time.
I recommend whisking together the dry and wet ingredients separately the night before, then combining them just before cooking since the baking powder starts activating as soon as it's mixed in.
More Staple Breakfast Recipes
If you liked these healthy blueberry pancakes, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these healthy blueberry pancakes, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Healthy Blueberry Pancakes
Ingredients
- 1 cup Greek yogurt
- â…“ cup milk
- 2 eggs
- 1-2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 ¼ cups oat flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 1 cup blueberries (fresh works best)
- 2 tablespoon butter, for cooking
Instructions
- In a large bowl, whisk together the Greek yogurt, milk, eggs, maple syrup and vanilla extract until smooth.
- In a separate bowl, whisk together the oat flour, salt and baking powder.
- Slowly add the dry ingredients into the wet ingredients, whisking gently until just combined and no clumps remain.
- Heat a large pan over medium heat. Once hot, add half the butter and swirl to coat the pan.
- Using a large cookie scoop (about 3 tablespoons), scoop the batter onto the pan. Press a few blueberries into the top of each pancake.
- Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, until golden brown on both sides.
- Repeat with the remaining batter and butter, adding more butter to the pan as needed. Serve warm.
Notes
- For extra fluffy pancakes, be careful not to overmix the batter, a few small lumps are okay.
- I HIGHLY recommend using fresh blueberries to achieve an evenly cooked pancake. I have tested these with frozen berries and although it does work sometimes you may find pockets of raw batter around the berries. To avoid this I recommend adding the lid to the pan for a few minutes prior to flipping to ensure the middles are cooking!
Nicole Addison says
Arguably the best pancakes I've made! I hope you enjoy these!