Blueberry Lemon Yogurt Pancakes
Delicious blueberry-studded pancakes made with oat flour, so they are gluten free! No crazy ingredients required.
Updated by Kathryne Taylor on August 13, 2025
My kind of comfort food isnโt biscuits and gravy, itโs blueberry pancakes doused in real maple syrup. For dinner. Why not?
I adapted these gluten-free pancakes from my banana oat pancakes recipe, which has been a huge hit with all but a particular treat for gluten-free eaters.ย In this adaptation, I traded plain yogurt for the mashed banana, adjusted the spices, and added a bit of lemon zest and a cup of ripe blueberries.
These blueberry pancakes offer a light buttermilk-like tang from the yogurt, plus lemon zest for extra flavor. Theyโre lovely!
More Blueberry Breakfasts to Enjoy
- Blueberry Scones
- Blueberry Smoothie
- Blueberry Baked Oatmeal
- Healthy Blueberry Muffins
- Blueberry Bran Muffins
- Overnight Oats
Please let me know how your pancakes turn out in the comments! I love hearing from you.
Blueberry Lemon Yogurt Pancakes
Sweet and tangy blueberry lemon yogurt pancakes made with oat flour, so they are gluten free. Recipe yields about 10 pancakes.
Ingredients
- โ cup plain yogurt*
- 2 tablespoons butter, melted
- ยฝ teaspoon lemon zest
- 1 tablespoon lemon juice (from 1 small lemon)
- 2 tablespoons maple syrup or honey
- 2 eggs
- 1 cup oat flour**
- ยฝ teaspoon baking soda
- ยผ teaspoon fine salt
- โ teaspoon ground cinnamon
- 1 cup blueberries
Instructions
- In a small mixing bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup. Beat in the eggs.
- In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or youโll run the risk of getting tough pancakes! Fold in the blueberries.
- Let the batter sit for 10 minutes to give it time to thicken. Heat a large stainless steel or nonstick skillet over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray, wiping off the excess with a paper towel.
- Once the panโs surface is hot enough that a drop of water sizzles on it, pour ยผ cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until the top perimeter is more matte than shiny and the underside is golden.
- Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to dial the heat down at this point. Repeat with remaining pancakes, oiling the pan and reducing the heat as necessary.
- Serve the pancakes immediately or keep warm in a 200-degree Fahrenheit oven.
Notes
Recipe adapted from my banana oat pancakes recipe. Recipe adjusted in August of 2024โI increased the maple syrup from 1 teaspoon to 2 tablespoons to reduce the risk of the pancakes burning against the pan.
*Yogurt options: Iโve successfully used plain, low-fat yogurt and whole-milk Greek yogurt.
**Make it gluten free: Be sure to use certified gluten-free oat flour or oats. To make oat flour out of old-fashioned oats, pour one cup of oats into a food processor and process until it is very finely ground. One cup before and after grinding measures about the same, believe it or not!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
P.s. Behind the scenes:
I have been making your pancakes for years and just realized I should really leave a review because everyone loves them! We make them as our regular family pancakes, when we have friends over for breakfast, and when we travel with friends and I am in charge of breakfast. I sub in dark chocolate chips for the blueberries (but still keep the lemon and everything else and it is delicious), and typically use Greek yogurt. I have also split the batch to make some with blueberries or even raspberries. We love that the pancakes are a thicker texture and my son and husband always eat them with their hands instead of a knife and fork. Love that the butter and syrup are in them so you really donโt need anything else on top.
Could I make these with frozen blueberries?
Yes, feel free to use frozen blueberries.