High-Protein Blueberry Oat Pancakes

These blueberry oat pancakes are a perfect mix of cozy and nutritious—naturally high in protein and made with simple ingredients you probably already have on hand.

We love these for busy weekday mornings, but they’re just as welcome on a slow weekend brunch table. Everything blends up quickly (no separate bowls needed), and you’ll have a warm stack of pancakes in under 30 minutes.

These pancakes are a go-to in our kitchen—fluffy, filling, and packed with goodness. Whether you're making a big batch to freeze or serving fresh off the skillet, they're sure to be a hit with the whole family.

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serving Size: 10-15 pancakes (depending on size)
Difficulty: Moderate

Ingredients

  • 2 ½ cups Ultimate Organic Super Seed Blend 
  • 4 tsp baking powder
  • 6 eggs
  • 1 cup plain yogurt (Greek or whole milk regular)
  • 2 tbsp melted butter (or melted coconut oil, plus more for cooking)
  • 2 tbsp maple syrup (can use agave or honey)
  • 1 tsp salt
  • 1 cup blueberries (fresh or frozen)

Instructions

  1. Optional but recommended: Blend the oats first on their own until you have a fine flour. This gives your pancakes a smoother texture.
  2. Add the remaining ingredients except the blueberries to the blender. Blend until a smooth batter forms. 
  3. Let the batter rest for about 10 minutes—this helps it thicken and hold together better in the pan.
  4. If using Greek yogurt, check the consistency. The batter will be thick, so feel free to stir in a splash of milk to thin it slightly if you prefer a looser texture.
  5. Preheat a skillet or griddle over medium heat. Add a little oil or butter to coat the surface.
  6. Scoop about ¼ cup of batter per pancake onto the pan.
  7. Immediately sprinkle blueberries onto each pancake. Frozen berries work great—no need to thaw, and even the small broken pieces from the bag are perfect for even berry bursts.
  8. Cover the pan while cooking for extra fluffiness.
  9. When bubbles form and the edges look set, flip the pancakes. Cover again and cook the other side for 1–2 minutes.
  10. Repeat with the remaining batter, adding more oil or butter to the pan as needed. Serve warm.

Tips & Swaps

  • Smooth or hearty texture: Blending the oats first gives a finer pancake texture. Adding everything at once is quicker, but yields a more rustic, grainy bite—your choice!
    Frozen blueberry bonus: Use whole frozen berries or the little bits that break off in
  • the bag—they work beautifully and cook through just fine.
  • Thick batter tip: Greek yogurt makes the batter thick. It’s still great as-is, but a splash of milk helps if you like thinner pancakes.
  • Make-ahead friendly: Store extras in the fridge for up to 3 days or freeze in a single layer. Reheat in a toaster or skillet for a quick breakfast.