The only catch I can think of that might make this recipe something reserved for special brunches is that not everyone may have Greek yogurt (or any yogurt) in their fridge. But the same could be said of buttermilk. Some people always have a quart handy, others only buy it for special occasions. Fortunately, I've been on a Greek yogurt kick and have even started making it in my yogurt maker. My home version is not as tangy as commercial, but that didn't hurt the recipe a bit, so I feel safe in recommending whatever plain yogurt you might have on hand. I adhered to the original recipe, except to swap white whole wheat flour for the all purpose.
On to pictures and the recipe!
1 2/3 cups white whole wheat (or all purpose) flour
2/3 cup rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup skim milk
4 tablespoons butter, melted
2 large eggs
1 cup blueberries
Preheat griddle to 350 degrees and oven to 200 degrees.
Whisk together dry ingredients.
Make a well in the center of the dry ingredients and mix together all wet ingredients except for blueberries. Gently incorporate wet with dry into thoroughly mixed.
Stir in blueberries. Note: the batter will be quite thick.
For nicer browning, spray hot griddle before pouring batter. Ladle or spoon 1/3 cup for conventional-sized pancakes, 2 tablespoons for dollar-sized. Cook until tiny bubbles appear, about 2-4 minutes. Flip and cook for another 2 minutes.
Serve with your favorite syrup. Keep pancakes warm in oven until ready for serving.