Oatmeal Pancakes with Easy Blueberry Sauce

Total Time
24 min
11 min
13 min
You can use any favorite flavor yogurt and fruit juice for these delicious oatmeal pancakes. We recommend peach yogurt and juice, which nicely complement the simple blueberry sauce, but feel free to use your own go-to. Blueberries contain more antioxidants than any other fruit and luckily there are terrific fresh or frozen blueberries available all year. When blueberries are in season (especially delectable tiny wild Maine blueberries), freeze them in a zip-close plastic bag so you can enjoy them year round.



¾ cup(s), fresh or thawed frozen

Powdered sugar (confectioner's)

2 Tbsp


1 Tbsp

Ground cinnamon

tsp, or to taste

Fresh lemon juice

½ tsp

Uncooked rolled oats

1 cup(s), old-fashioned

Packed brown sugar

1 Tbsp

Baking powder

¾ tsp

Baking soda

¼ tsp

Table salt

tsp, or to taste

Plain low fat yogurt

½ cup(s), or favorite flavor yogurt

Apple juice

cup(s), or other fruit juice


1 large egg(s), lightly beaten

Vanilla extract

¼ tsp


  1. To make the blueberry sauce, combine blueberries, confectioners’ sugar, water, and cinnamon in a small saucepan. Cook, stirring occasionally, over medium heat until slightly thickened, about 5 minutes. Remove from the heat and stir in the lemon juice. Keep warm.
  2. Place the oats, brown sugar, baking powder, baking soda, and salt in a food processor; pulse until the oats are finely ground. Transfer to a bowl and add the yogurt, apple juice, egg, and vanilla; stir until just blended. Let the batter stand 5 minutes.
  3. Spray a nonstick griddle or large skillet with nonstick spray and heat over medium heat until a drop of water sizzles. Pour the batter by four 1⁄4 cupfuls onto the griddle, and cook until the bubbles that form on the top have burst and the undersides are golden brown, about 4 minutes. Flip and cook until golden brown, 3–4 minutes longer. Repeat with the remaining batter making a total of 8 pancakes, using more nonstick spray if necessary. Serve the pancakes with the blueberry sauce. Yields 4 pancakes and 1⁄4 cup blueberry sauce per serving.