Greek Yogurt Blueberry Pancakes
These Greek yogurt blueberry pancakes are soft, fluffy, and packed with protein thanks to Greek yogurt and eggs. Made with oat flour, juicy blueberries, and a little maple syrup for sweetness, they’re an easy breakfast that feels like a weekend…
These Greek yogurt blueberry pancakes are soft, fluffy, and packed with protein thanks to Greek yogurt and eggs. Made with oat flour, juicy blueberries, and a little maple syrup for sweetness, they’re an easy breakfast that feels like a weekend treat but is simple enough for a weekday morning.
I love a good pancake breakfast, but I want my pancakes to actually keep me full. These Greek yogurt pancakes are one of those breakfasts that feel indulgent while still giving me a solid amount of protein. The blueberries add little bursts of sweetness throughout, while the Greek yogurt keeps the pancakes soft and tender.
Why These Greek Yogurt Blueberry Pancakes Work
High in protein – Greek yogurt and eggs add a good amount of protein without needing protein powder.
Soft and fluffy – Greek yogurt adds moisture to the batter, giving these pancakes a soft texture without needing a lot of oil or butter.
Made with oat flour – Oat flour gives these pancakes a hearty texture while keeping the ingredient list simple.
Easy to customize – Use fresh or frozen blueberries, swap the syrup for honey, or add cinnamon for a little extra flavor.
Great for meal prep – Make a batch ahead of time and keep them in the fridge or freezer for an easy grab-and-go breakfast.
Ingredients You’ll Need and Variations
Greek Yogurt: I use plain Greek yogurt for the extra protein and creamy texture. Full-fat, low-fat, or non-fat Greek yogurt will work. If your yogurt is particularly thick, you can add a splash of milk to loosen the batter.
Oat Flour: Oat flour gives these pancakes a soft, slightly hearty texture. You can make your own by blending rolled oats until finely ground.
Eggs: Eggs help bind the pancakes together while adding extra protein.
Maple Syrup: A little maple syrup sweetens the batter without making it overly sweet. Honey works too.
Blueberries: Fresh blueberries work beautifully, but frozen blueberries can also be used. If using frozen blueberries, add them straight to the batter without thawing.
Melted Butter: A small amount of melted butter adds richness and helps keep the pancakes tender. You can substitute melted coconut oil if preferred.
Baking Powder: Baking powder helps the pancakes rise and gives them that fluffy texture.
Vanilla: Vanilla adds a little extra sweetness and makes the blueberry flavor pop.
How to Make These Greek Yogurt Blueberry Pancakes
1. Make the Pancake Batter
In a large bowl, whisk together the Greek yogurt, eggs, melted butter, maple syrup, and vanilla until smooth.
Add the oat flour and baking powder. Stir until just combined. Don’t overmix the batter or the pancakes can become dense.
2. Fold in the Blueberries
Gently fold the blueberries into the pancake batter, being careful not to crush them.
Let the batter sit for about 2–3 minutes. Oat flour absorbs liquid as it sits, so this gives the batter a chance to thicken slightly.
3. Cook the Pancakes
Heat a lightly greased non-stick skillet or griddle over medium-low heat. Scoop about ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes, or until bubbles begin to appear on the surface and the edges look set.
Flip and cook for another 1–2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
4. Serve
Serve the blueberry pancakes warm with extra Greek yogurt, fresh blueberries, and a drizzle of maple syrup.
For an extra protein boost, add a spoonful of Greek yogurt on top before serving.
Macros & Nutrition Breakdown Per Serving
Based on 2 servings.
Calories: 562kcal
Protein: 27g
Carbs: 67g
Fat: 20g
Fiber: 6g
Nutrition values are estimates and will vary depending on the exact brands and ingredients used.
Meal Prep & Storage
Refrigerate: Store cooked pancakes in an airtight container in the refrigerator for up to 4 days.
Freeze: Let the pancakes cool completely, then place parchment paper between each pancake and freeze in a freezer-safe bag or container for up to 3 months.
Reheat: Microwave for 30–60 seconds, or warm them in a toaster or skillet until heated through.
Meal prep portions: Divide the pancakes into individual portions so you can grab and reheat exactly what you need.
Keep toppings separate: If you’re meal prepping, store Greek yogurt, blueberries, and syrup separately and add them just before eating.
More High-Protein Recipes You’ll Love
If you’re looking for more easy breakfast ideas, try my Smashed Avocado Toast with Eggs or Pumpkin Protein Pancakes next. They’re both great additions to a high-protein breakfast rotation.
Yogurt Blueberry Pancakes
These Greek yogurt blueberry pancakes are soft, fluffy, and packed with protein. Made with oat flour, Greek yogurt, eggs, and blueberries, they're an easy breakfast that feels indulgent while still helping you hit your protein goals.
Ingredients
- 1 cups plain Greek yogurt
- 2 large eggs
- 1 cup oat flour
- 2 tbsp maple syrup
- 2 tbsp melted butter
- 2 tsp baking powder
- 1 tsp vanilla essence
- ½ cup blueberries
Instructions
- Make the Batter: In a large bowl, whisk together the Greek yogurt, eggs, melted butter, maple syrup, and vanilla until smooth.
- Add the Dry Ingredients: Add the oat flour and baking powder. Stir until just combined. Don't overmix.
- Add the Blueberries: Gently fold the blueberries into the batter.
- Cook the Pancakes: Heat a lightly greased non-stick skillet over medium-low heat. Add about ¼ cup of batter per pancake. Cook for 2–3 minutes, then flip and cook for another 1–2 minutes.
- Serve: Serve warm with extra Greek yogurt, blueberries, and maple syrup if desired.
Notes
Greek yogurt: Use a thick plain Greek yogurt for the best texture. If your yogurt is very thick, add 1–2 tablespoons of milk to loosen the batter.
Blueberries: Fresh or frozen blueberries both work. Frozen blueberries can be added directly to the batter.
Oat flour: Make your own oat flour by blending rolled oats until finely ground.
Sweetness: Adjust the maple syrup depending on how sweet you like your pancakes.
Protein: For an even higher-protein breakfast, serve with an additional ½ cup Greek yogurt on top.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 526Total Fat: 20gSaturated Fat: 8gUnsaturated Fat: 12gCholesterol: 225mgSodium: 719mgCarbohydrates: 67gFiber: 6gSugar: 19gProtein: 27g
Nutrition information on That Protein Life is estimated using online calculators and may vary based on ingredients, brands, and preparation methods. For the most accurate results, use a food scale and trusted calculator. This information is for general guidance only, please consult a professional for specific dietary needs. That Protein Life is not responsible for any discrepancies or outcomes.
