Otto — your AI sous chef
Sign InGet Started
Whole Grain Blueberry Pancakes with Maple Yogurt Drizzle

Whole Grain Blueberry Pancakes with Maple Yogurt Drizzle

Breakfast
Prep Time
15min
Cook Time
15min
Servings
4
Calories
385
Cook this with Otto

Free account. Otto builds a week around this recipe, with the shopping list done.

Chef's Note

For extra fluffy pancakes, let the batter rest for a full 10 minutes instead of 5. This allows the oats to fully hydrate and the gluten to relax. If fresh blueberries aren't available, frozen ones work well too—just don't thaw them first to prevent bleeding into the batter.

Tags
breakfast
whole grain
blueberry
pancakes
yogurt
maple
vegetarian
kid-friendly
heart-healthy
Ingredients

  • 1 cup whole wheat flour

  • 1/2 cup old-fashioned rolled oats

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1 1/2 cups low-fat buttermilk

  • 2 tablespoons pure maple syrup

  • 1 teaspoon vanilla extract

  • 1 1/2 cups fresh blueberries

  • 1 cup Greek yogurt

  • 3 tablespoons pure maple syrup (for drizzle)

  • 1/2 teaspoon lemon zest

  • 2 tablespoons unsalted butter

Instructions
  • 1

    In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup rolled oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

  • 2

    In a separate bowl, whisk 2 large eggs until lightly beaten. Add 1 1/2 cups buttermilk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Whisk until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy. Let the batter rest for 5 minutes to allow the oats to soften.

  • 4

    While the batter rests, prepare the maple yogurt drizzle by mixing 1 cup Greek yogurt with 3 tablespoons maple syrup and 1/2 teaspoon lemon zest in a small bowl. Refrigerate until ready to serve.

  • 5

    Gently fold 1 cup of the fresh blueberries into the pancake batter, reserving the remaining 1/2 cup for topping.

  • 6

    Heat a large non-stick griddle or skillet over medium heat. Add a small amount of butter (about 1/2 tablespoon) to coat the cooking surface.

  • 7

    For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

  • 8

    Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more butter to the griddle as needed.

  • 9

    Serve pancakes warm, topped with the maple yogurt drizzle and the remaining fresh blueberries.

Nutrition Information (per serving)
385
Calories
15g
Protein
62g
Carbs
10g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!