I have been having a holiday weekend crisis. People keep asking what our plans are, and I have to admit we have none. Normally I would LOVE a weekend with no plans, but with high expectations of Labor Day fun, I am feeling a bit lost.
So this morning, determined to muster up some holiday spirit, I decided to try a new pancake recipe. I’ve been excited to try these oatmeal blueberry yogurt pancakes from Ambitious Kitchen for a while now. So with a few adaptations based on family preferences, I came up with my version of these delicious blueberry yogurt pancakes.
These are the things I LOVE about these pancakes:
- They are packed with protein from yogurt, oats, eggs, and banana
- They have a spongy, moist texture
- You add the fruit as you are cooking them in the pan, which means you can custom make each pancake for its recipient. Blueberries for one, chocolate chips for another
- They are made with whole wheat flour, adding fiber to your meal
- The batter is sweet enough that you do not need maple syrup (although those of you with a sweet tooth might want some anyway)
And while they may not be for pancake purists, my American husband proclaimed that these are the best pancakes he has ever tasted!
Blueberry Yogurt Pancakes
Prep time
Cook time
Total time
Whole wheat blueberry yogurt pancakes for a fiber and protein packed breakfast
Author: Esther Schultz
Recipe type: Breakfast
Cuisine: American
Serves: 14
Ingredients
- 1 cup oats
- ½ cup whole wheat flour
- 1 tsp baking powder
- ⅔ cup vanilla yogurt
- ⅔ cup plain yogurt
- 1 ripe banana
- 2 eggs
- 1 tsp vanilla extract
- Blueberries, chocolate chips, chopped strawberries, mango, or any other pancake topping your heart desires
Instructions
- Place the oats, vanilla yogurt, plain yogurt, banana, eggs, and vanilla extract in a mixer or nutribullet and blend until smooth.
- Pour mixture into a large bowl and stir in the whole wheat flour and baking powder until just combined.
- Heat a skillet (frying pan) over a medium-low heat with a drizzle of oil or a small amount of butter.
- Pour the pancake batter in ¼ cups into the heated skillet.
- Immediately sprinkle blueberries, chocolate chips, or your choice of topping onto the pancakes.
- Cook gently until bubbles start to appear on the surface.
- Flip the pancakes and cook the other side for about 90 seconds, or until golden brown (you can gently lift the edge with a spatula to check the color).
- Remove from the pan and enjoy, with or without maple syrup.
Did you know you can change the course of your health just by eating the right food? I am here to show you how you can eat simple healthy food without stress, guilt, or shame.
I love pancakes, they are such a delicious comfort breakfast food that really make it feel like the weekend!
I love adding ricotta to mine, they always turn out so fluffy and moist from it! Those look so delicious, need to try them.
I haven’t tried them with ricotta yet. That’s next on my list. Thank you.
These sound so good!!! I haven’t seen a pancake recipe with yogurt in them. Maybe I can get my picky toddler to eat them:)
My picky toddler loved them. I hope yours does too.
hello, thanks for dropping by my blog….I love blueberry pancakes…don’t feel bad, we had no plans and just did a little of this and a little of that….it 97 degreed here so were are working hard to beat the heat…lol look forward to following your blog…kathy
Thanks Kathy. And I’m looking forward to reading more from your blog too.
These sound great. I love pancakes but usually try to avoid them because of the unhealthy ingredients. These are much more wholesome!
I’ve never tried pancakes with yogurt in them. These look delicious, I’ll have to try them!
This was the first time for me trying pancakes with yogurt. I was skeptical but they were really good.
These look super!
Thanks 🙂