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I am so in love with these Blueberry Protein Pancakes. They are Protein-packed easy-to-make pancakes made with Greek yogurt, oatmeal, and fresh blueberries. So filling and nutritious they make the perfect healthy breakfast to jumpstart your morning.
A pancake recipe with added protein gives it that nutritional boost we all need in the morning. There has to be a balance in the number of carbs and protein in a meal. It’s all about balance. These easy blueberry protein pancakes can be put together in no time, fluffy, tasty and bursting with fresh blueberry flavors. A blueberry pancake recipe that will be one of your all-time favorite healthy breakfast recipes.
My kids love these pancakes and also love my lemon blueberry ricotta pancakes as for me I am a chocolate person and I am always craving these chocolate oatmeal pancakes.
Recipe Summary
- Pancakes are generally easy to make and hassle-free. They are normally made with pantry-staple ingredients that you most likely already have.
- They are filling, and will keep you full until lunch time.
- Kids love them and they are just as good and delicious for adults too.
Ingredients you need
- Plain Greek yogurt: or you may use plant-based yogurt.
- Ripe banana
- Oats: I prefer using Rolled oats
- Protein powder: I used Whey Protein, vanilla flavor, but you may use any protein of your choice.
- Eggs: or egg substitute
- Skim or almond milk
- Baking powder
- Vanilla extract
- Fresh blueberries: If you only have frozen, you may use frozen blueberries.
- cooking spray
See a full list of ingredients and quantities in the recipe card below!
How to make blueberry protein pancakes
- Preheat a nonstick griddle over medium heat and coat it with cooking spray.
- Add all the ingredients except for blueberries to a blender and blend until the oats are ground up and the batter is smooth about 2-3 minutes.
- Pour the batter into a bowl and gently fold in the blueberries.
- Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 2-3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 1-2 minutes. Repeat the process with the remaining batter.
- Serve immediately, topped with maple syrup, blueberries, and Greek yogurt.
Common Questions
Blueberry pancakes are perfectly fine to freeze. They will taste just as amazing once reheated and ready to eat. Make sure you add parchment paper in between the pancakes to prevent them from sticking together. Then store in an airtight container and freeze for up to 3 months.
Pancakes do have a high moisture content. So, it is best to store any leftovers in the fridge in a container or wrapped tightly after they have been cooled off. They should last in the fridge for about 5 days or you can freeze them for longer.
Yes. If you do not have fresh blueberries. You may use frozen blueberries.
What to serve with pancakes
There are so many options when it comes to what to serve with your pancakes or top them with. Here are some ideas.
- Simply add maple syrup or a drizzle of honey.
- Load it up with more berries and greek yogurt. Or use dairy-free coconut whip cream.
- Drizzle with some melted peanut butter.
- A side of sweet potato hash browns.
- Diced potatoes.
- Turkey bacon, Sausages, or any bacon of choice.
- Scrambled eggs like these cottage cheese scrambled eggs.
- A low-carb wrap like this Viral low-carb cottage cheese wrap
Breakfast recipes to try
I have loads of amazing, simple, and easy healthy breakfast recipes to try but here are a few of my favorites:
More Pancake Recipes
Blueberry Protein Pancakes
Ingredients
- 1/2 Cup Plain Greek yogurt
- 1 Ripe banana
- 3/4 cup Rolled oats
- 1 Scoop Whey Protein, vanilla flavor
- 2 Eggs
- 3 tablespoons Skim or almond milk
- 1 teaspoon Baking powder
- 1/2 teaspoon Vanilla extract
- 1/2 Cup Fresh blueberries
- cooking spray
For serving:
- maple syrup, blueberries, Greek yogurt
Instructions
- Preheat a nonstick griddle over medium heat and coat it with cooking spray.
- Add all the ingredients except for blueberries to a blender and blend until the oats are ground up and the batter is smooth about 2-3 minutes.
- Pour the batter into a bowl and gently fold in the blueberries.
- Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 2-3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 1-2 minutes. Repeat the process with the remaining batter.
- Serve immediately, topped with maple syrup, blueberries, and Greek yogurt.
Notes
- use frozen blueberries if you do not have any fresh blueberries.
- Dairy-free or plant-based yogurt will work.
- Any protein powder will work, use your favorite.
- If you want to skip the protein powder, use an equal amount of flour like oat flour.
- Store leftovers in the fridge for up to 5 days.
- You can freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe, taste too good and so easy to make! Love!!
Thanks. happy you loved it
Absolutely amazing recipe! The best pancakes ever . Thank you thank you!
Thank you so much