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This blueberry pancake recipe is great for batch breakfasts. This recipe is toddler friendly and can be made ahead of time (you’re welcome, busy parents). Combine simple, whole ingredients like banana, oats, eggs, milk, greek yogurt, and of course, blueberries for a delicious make-ahead breakfast.
It seems like weekends always get the fun breakfasts and weekdays are left with grab-and-go protein bars or a solitary banana. We think you should save that banana, which can’t possibly keep you full all on its own, and use it in these blueberry pancakes for a touch of sweetness.
These fluffy blueberry pancakes are packed with whole, keep-you-full-longer ingredients like greek yogurt and oats so you won’t feel hungry an hour later like you might with regular buttermilk pancakes.
Blend, fry, flip, repeat, and enjoy!
Blueberry Pancakes Recipe
- 1 ripe banana
- ½ cup milk
- ¼ cup greek yogurt
- 2 eggs
- 1 cup oats
- ½ cup blueberries
- Add everything except blueberries to a blender and blend until smooth
- Add blueberries
- Let batter sit for 5-10 minutes to thicken up
- In the meantime, heat your pan and add butter once pan is hot
- Cook 3-4 minutes each side
Blueberry Pancake FAQ
Is it better to use fresh or frozen blueberries in pancakes?
Both work just fine here. Depending on the season, frozen berries may be in better shape than what’s on the shelves. Go with whichever is available in your local store.
Should I cut up blueberries for pancakes?
You do not need to cut up the blueberries in this recipe. The blueberries get gooey and sometimes pop a little from the heat of the skillet so they are rarely in the round shape when it is time to eat anyway.
How do you keep blueberries from sinking in pancakes?
Mix them thoroughly into the batter. We don’t recommend the method of batter down and sprinkling blueberries before flipping because they will be susceptible to burning. Mix them evenly throughout your batter before transferring to your skillet for the best outcome.