Light, airy pancakes packed with protein and bursting with juicy blueberries. Made with simple, real ingredients, these pancakes are satisfying, nourishing, and perfect for a feel-good breakfast.
Recipe Card
Servings: 3–4 (about 9–10 pancakes)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Dietary Notes: High-protein, refined sugar–free
Contains: Dairy, eggs
Ingredients
Dry Ingredients
- ¾ cup oat flour (or rolled oats blended into flour)
- 1 scoop whey protein powder (plain or lightly sweetened, minimal ingredients)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
Wet Ingredients
- 1 large egg
- 2 egg whites
- ¾ cup plain Greek yogurt
- ½ cup milk of choice
- 1 tbsp pure maple syrup or honey
- 1½ tsp vanilla extract
Add-Ins
- ½ cup fresh or frozen blueberries (do not thaw if frozen)
- Butter or avocado oil, for cooking
Instructions
-
Make the Batter
In a medium bowl, whisk together all dry ingredients.
In a separate bowl, whisk the egg and egg whites. Add the Greek yogurt, milk, maple syrup (or honey), and vanilla, and whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are fine. Fold in the blueberries carefully. -
Rest the Batter
Let the batter rest for 5 minutes so the oat flour and protein powder can hydrate. If it thickens too much, stir in 1–2 tablespoons of milk. -
Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip gently and cook for another 1–2 minutes, until golden and cooked through. -
Serve
Serve warm with your favorite toppings.
Additional Notes
- These pancakes are naturally high in protein and made with whole-food ingredients.
- Works best with plain or lightly sweetened whey protein; strongly flavored powders can overpower the pancakes.
Brief Introduction
These blueberry pancakes were created for mornings when you want something comforting but still nourishing. They’re soft, fluffy, and lightly sweet, with plenty of protein to keep you full. The batter comes together quickly, making them ideal for busy weekdays or relaxed weekend breakfasts.
Step-by-Step Cooking Guide
Mixing the Batter
Whisking the dry ingredients separately ensures even distribution of the baking powder, baking soda, and protein powder. When combining wet and dry ingredients, stir gently. Overmixing can make oat-based pancakes dense rather than fluffy.
Tip: If the batter looks thicker than typical pancake batter after resting, add milk a tablespoon at a time until it pours easily.
Cooking the Pancakes
Cooking over medium-low heat is key. Protein pancakes brown faster than traditional ones, so lower heat helps them cook through without burning.
Tip: Flip only once bubbles appear and the edges look set. Flipping too early can cause tearing.
Ingredient Details and Substitution Tips
- Oat Flour: Provides a soft texture and mild flavor. You can make your own by blending rolled oats into a fine flour.
- Whey Protein Powder: Helps boost protein while keeping the pancakes light. Unflavored or lightly sweetened works best.
- Greek Yogurt: Adds moisture and tenderness while contributing extra protein. Full-fat or low-fat both work.
- Blueberries: Frozen blueberries are convenient and work well; add them straight from the freezer to prevent bleeding.
Substitutions
- Milk: Any dairy or unsweetened plant-based milk works.
- Sweetener: Honey and maple syrup are interchangeable.
- Protein Powder: A clean plant-based protein can work, but texture may be slightly denser.
- Egg-Free Option: Replace the egg and egg whites with ½ cup additional Greek yogurt, noting the pancakes will be softer.
Equipment Alternatives
- No griddle? A non-stick skillet works perfectly.
- No blender for oat flour? Store-bought oat flour is fine.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add ½ tsp lemon zest for a fresh blueberry-lemon flavor.
- Stir in 1–2 tbsp mini chocolate chips for a sweeter option.
- Add ¼ tsp nutmeg for extra warmth.
Dietary Variations
- Lower-Carb: Use reduced-carb milk and a low-carb sweetener.
- Higher-Calorie: Top with nut butter or serve with a side of yogurt and fruit.
Serving Ideas
- Top with extra blueberries and a dollop of Greek yogurt.
- Drizzle lightly with maple syrup or honey.
- Serve with chopped nuts for crunch.
Storage and Make-Ahead Information
Storage
- Store cooked pancakes in an airtight container in the refrigerator for up to 4 days.
Freezing
- Freeze pancakes in a single layer, then transfer to freezer-safe bags. Freeze for up to 2 months.
Reheating
- Reheat in a toaster or skillet for best texture.
- Microwave in 20–30 second intervals if needed.
Make-Ahead Tip
- The batter can be mixed the night before and stored in the fridge. Stir gently before cooking.
Nutrition Highlight (Approx., per large serving – ½ recipe):
- Calories: ~420–460 kcal
- Protein: 35–40g
- Carbohydrates: ~40–45g
- Fat: ~10–12g
- Fiber: ~6–8g
Nutrition Facts (Estimated, Per Serving- 3 pancakes)
- Calories: ~220
- Protein: ~18g
- Carbohydrates: ~25g
- Fat: ~6g
- Fiber: ~4g
Dietary Highlights: High-protein, refined sugar–free
Allergens: Milk, eggs
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Add them straight from the freezer to prevent excess moisture.
Why are my pancakes dense?
Overmixing or using high heat can cause dense pancakes. Stir gently and cook low and slow.
Can I make these without protein powder?
Yes, but they will be lower in protein. Replace the protein powder with an extra ¼ cup oat flour.
Can I freeze these pancakes?
Yes. They freeze well for up to 2 months and reheat easily.
Additional Notes
These pancakes went through several test batches to balance fluffiness with protein content. Too much protein powder made them dry, while too little lost the nutritional boost. This version hits the sweet spot and has become a regular breakfast favorite.
If you try them, feel free to adjust the sweetness or toppings to your taste and share how you made them your own.
