Name: Blueberry Protein Pancakes Recipe
Prep time: 5 min
Cook time: PT-487108H49M35S
Total time: PT-487108H49M35S
Cuisine: American
Ingredients: 1/2 cup rolled oats (or oat flour for a gluten-free version); 1/2 scoop protein powder (vanilla or your favorite flavor); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon (optional, for extra flavor); 1/2 cup Greek yogurt (or dairy-free yogurt for a vegan version); 1/4 cup almond milk (or any milk of your choice); 1 egg (or flax egg for a vegan option); 1/2 teaspoon vanilla extract; 1/4 cup fresh or frozen blueberries; 1 tablespoon honey or maple syrup (optional, for added sweetness)

Why You’ll Love This Recipe

These Blueberry Protein Pancakes are the ultimate breakfast for both taste and nutrition. They’re light and fluffy, yet packed with protein to keep you full longer. The combination of blueberries and protein powder gives you the sweetness you crave while nourishing your body with essential nutrients. Whether you’re trying to build muscle, refuel after a workout, or simply enjoy a healthier version of pancakes, this recipe is a must-try. Plus, it’s easy to make and can be customized with your favorite toppings!

Ingredients

1/2 cup rolled oats (or oat flour for a gluten-free version)
1/2 scoop protein powder (vanilla or your favorite flavor)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional, for extra flavor)
1/2 cup Greek yogurt (or dairy-free yogurt for a vegan version)
1/4 cup almond milk (or any milk of your choice)
1 egg (or flax egg for a vegan option)
1/2 teaspoon vanilla extract
1/4 cup fresh or frozen blueberries
1 tablespoon honey or maple syrup (optional, for added sweetness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the dry ingredients:
In a medium-sized bowl, combine the rolled oats (or oat flour), protein powder, baking powder, salt, and cinnamon (if using). Stir to combine.
Prepare the wet ingredients:
In another bowl, whisk together the Greek yogurt, almond milk, egg (or flax egg), and vanilla extract until smooth.
Combine the dry and wet ingredients:
Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be thick but pourable. If it’s too thick, add a little more almond milk to reach the desired consistency.
Fold in the blueberries:
Gently fold in the blueberries to the batter. Be careful not to overmix, as this can break up the blueberries.
Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until bubbles form on the surface, and the pancake is golden brown and cooked through. Flip carefully to avoid breaking the pancakes.
Serve:
Once cooked, remove the pancakes from the skillet and serve them warm. Top with additional fresh blueberries, a drizzle of honey or maple syrup, or a dollop of Greek yogurt for extra protein.

Servings and Timing

Servings: 2 (makes about 4-5 pancakes)
Total time: 15-20 minutes

Variations

Vegan Blueberry Protein Pancakes: Use a plant-based protein powder, almond milk, and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the regular egg and dairy ingredients.
Chocolate Blueberry Protein Pancakes: Add a tablespoon of cocoa powder to the dry ingredients for a chocolatey twist, or stir in a handful of mini chocolate chips.
Banana Protein Pancakes: Mash half a banana into the batter for added sweetness and moisture.
Gluten-Free Pancakes: Use oat flour or a gluten-free flour blend in place of rolled oats to make these pancakes gluten-free.
Protein Pancake Stack: Stack the pancakes and top them with Greek yogurt, extra berries, nuts, or a drizzle of almond butter for added texture and flavor.

Storage/Reheating

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2-3 days.
Freezing: To freeze, place the pancakes in a single layer on a baking sheet, and freeze until firm. Once frozen, transfer the pancakes to a freezer-safe bag or container for up to 1-2 months. Reheat in the microwave or toaster oven.
Reheating: To reheat, microwave for 20-30 seconds per pancake or heat them in a skillet over low heat for a few minutes until warmed through.

FAQs

1. Can I use a different type of protein powder?

Yes, you can use any flavor of protein powder you prefer, such as chocolate, strawberry, or unflavored. Just note that the flavor of the pancakes may change slightly depending on the protein powder you choose.

2. Can I use a flax egg instead of a regular egg?

Yes, you can use a flax egg for a vegan version of these pancakes. Mix 1 tablespoon ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken before adding it to the batter.

3. Can I make these pancakes without protein powder?

Yes! If you prefer not to use protein powder, you can replace it with additional oats or oat flour. The pancakes will still be delicious, but they won’t be as high in protein.

4. How do I make these pancakes fluffier?

For fluffier pancakes, make sure you don’t overmix the batter, as overmixing can result in dense pancakes. Also, don’t skip the baking powder, as it helps the pancakes rise.

5. Can I add other fruits to this pancake batter?

Yes, you can add other fruits such as sliced bananas, strawberries, or raspberries. Just be sure not to overmix the batter once the fruit is added to preserve the texture.

6. Can I use almond flour or coconut flour instead of oats?

You can experiment with almond flour or coconut flour, but you may need to adjust the amount of liquid, as these flours behave differently than oats. You may need to increase the amount of liquid to achieve the desired batter consistency.

7. How do I know when the pancakes are done cooking?

Pancakes are done when they are golden brown on both sides and have formed small bubbles on the surface. Flip them carefully when the edges look set.

8. Can I make this recipe ahead of time?

Yes! You can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can cook the pancakes ahead of time and store them in the fridge or freezer for later use.

9. Can I make these pancakes lower in sugar?

Yes, you can omit the sweetener or reduce the amount of honey or maple syrup. The bananas and blueberries will provide enough natural sweetness.

10. Can I add nuts to the pancake batter?

Yes, you can add nuts like walnuts, almonds, or pecans to the batter for extra crunch and nutrition.

Conclusion

These Blueberry Protein Pancakes are a delicious and healthy way to enjoy a breakfast favorite while boosting your protein intake. Packed with fiber, protein, and antioxidants, they’ll keep you full and energized throughout the day. Whether you enjoy them as a post-workout meal, a weekend breakfast, or a wholesome snack, these pancakes are sure to become a regular part of your breakfast rotation. Enjoy them fresh, or make a batch ahead of time for a quick and nutritious treat!

Blueberry Protein Pancakes Recipe