Greek Yogurt Blender Pancakes

These light and fluffy pancakes get a nutrition boost with whole wheat flour and oats.


JAWZ High performance Blender


10 Minutes


15 Minutes



25 Minutes (+ 10 minutes standing time)


12 Pancakes



  • 3/4 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/4 cup large-flake oats
  • 4 tsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cinnamon
  • 2 cups plain Greek yogurt, divided
  • 1/3 cup milk
  • 1 egg
  • 1/4 cup canola oil, divided
  • 1 tsp vanilla extract
  • 2 cups mixed berries
  • 1/3 cup maple syrup


  1. In JAWZ High performance Blender, combine all-purpose flour, whole wheat flour, oats, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon; blend on medium-low speed, increasing speed as necessary to achieve fine texture.

  2. Add 1 cup yogurt, milk, egg, 2 tbsp canola oil and vanilla; pulse until blended (do not overmix). Let stand for 10 minutes.

  3. Heat large skillet over medium heat; brush with some of the remaining oil. Using 1/4 cup batter per pancake, cook pancakes in batches, for 1 to 2 minutes or until bubbles appear on top. Turn and cook for 1 to 2 minutes or until golden on the bottom, adding more oil as needed.

  4. Serve pancakes with remaining yogurt, berries and maple syrup.


  • Substitute melted coconut oil or unsalted butter for canola oil if desired.

Share Recipe

Print Recipe