Blueberry Protein Pancake Recipe

By Rena |

What’s not to like about this Blueberry Protein Pancake recipe? It’s an easy to make skillet pancake that’s studded with fresh blueberries and high in protein. Easy and delicious breakfast recipe.

easy blueberry breakfast recipe in a skillet

Make your pancakes with a little twist and extra love. This Protein Pancake recipe is the perfect breakfast to kickstart your day. It’s packed with blueberries which means you get that added fiber, potassium, folate, vitamin C, vitamin B6, and many others which makes blueberries the perfect addition to your pancakes to support heart health.

If you’re looking for more of a protein punch in your breakfasts, why not try my hearty Protein Overnight Oats Recipe or my Low Carb Chocolate Chips Protein Waffles!

WHY THESE PANCAKES ARE SO GOOD

  • Loaded with blueberries. This pancakes are loaded with nutrient rich blueberries
  • Packed with a protein punch! This recipe has 2 scoops of whey protein to kick of your day.
  • Easy to make. These fluffy, puffy pancakes are a breeze to make. Just blend the batter, add to a skillet and bake in the oven!

 

ingredients

  • Eggs: Ideally free range/organic
  • Coconut Oil: Just a bit for the skillet
  • Whole wheat flour
  • Milk: Skim works great
  • Whey Protein
  • Sweetener: Low calorie
  • Blueberries: For the filling and some for topping
  • Vanilla Greek Yogurt: Or you can use coconut whipped cream

 

How to make this protein pancake recipe

  • Make the batter: Place the eggs, flour, milk, protein powder and sweetener in a blender and blend until smooth.
  • Prep the skillet: Heat a 9-20 inch skillet with coconut oil, then pour the batter in.
  • Bake: Place the pan in the oven and bake for 20 mins.
  • Cool: Allow to cool for 5 mins and serve.

 

easy blueberry breakfast recipe in a skillet

Blueberry Puffed Pancake in skillet

can i make this protein pancake recipe without protein?

You can certainly make this without the protein, this skillet pancake is just as delicious!  Just add a little more flour to get the consistency thicker. I add the protein so I make sure I get enough protein since I feel like I eat too many carbs.

Is Ot Ok To Cook Protein Powder?

Cooking the protein powder won’t ruin any amount of the protein in the powder.  Your body will still absorb the same amount of protein, whether you have your protein mixed with water, in a shake, or cooked in a delicious pancake!

Blueberry Puffed Pancake in skillet

Can you reheat protein pancakes?

It is perfectly safe to reheat them in the microwave. Just like any other pancakes, you can keep your unused pancaked for later and just pop them in the microwave and heat up for about 30-60 seconds.

Can you refrigerate protein pancakes?

Just like any other pancakes, they can easily be stored in an airtight container and placed in the fridge. They should last for 5-7 days. You can also be frozen for up to 2 months and simply reheat them when ready.

recipe notes and tips

  • Make-Ahead Pancake Batter.  Make the protein pancake batter and store in an air-tight container. Then, when ready to cook during the week, cook as you would on the stove to have freshly made pancakes.  The batter will last up to 4-6 days in the fridge.
  • You can leave out the protein but make sure you add in more flour.
  • Make sure you use a skillet or oven safe pan.
  • Top pancakes with fresh blueberries and Greek yogurt or whipped coconut cream.

pancake on a skillet

 

other great breakfast recipes

 

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Blueberry Puffed Pancake

Blueberry Puffed Protein Pancake

An easy skillet pancake that’s studded with fresh blueberries.
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Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 238kcal
Author: Rena

Ingredients

  • 4 Eggs
  • 2/3 Cup Whole wheat flour
  • 1 Cup Skim milk
  • 2 Scoops Whey Protein
  • 1/4 Cup Granulated low-calorie sweetener
  • 2 Tbsp Coconut oil
  • 1 Cup Blueberries plus more for topping
  • ½ Cup Vanilla Greek yogurt or coconut whipped cream

Instructions

  • Preheat the oven to 400 degrees
  • Place the eggs, flour, milk, protein powder and sweetener in a blender and blend until smooth.
  • Heat a 9 or 10-inch skillet on the stove over medium, add the coconut oil to the pan and cook until melted.
  • Pour the batter into the pan. Sprinkle the blueberries over the batter.
  • Place the pan in the oven and bake for 20 minutes or until puffed and edges are golden brown.
  • Cool for 5 minutes then cut into wedges and serve, topped with Greek yogurt and additional blueberries.

Notes

Make-Ahead Pancake Batter.  Make the protein pancake batter and store in an air-tight container. Then, when ready to cook during the week, cook as you would on the stove to have freshly made pancakes.  The batter will last up to 4-6 days in the fridge.
You can leave out the protein but make sure you add in more flour.
Make sure you use a skillet or oven safe pan.
Top pancakes with fresh blueberries and Greek yogurt or whipped coconut cream.

Nutrition

Calories: 238kcal | Carbohydrates: 27g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 97mg | Potassium: 301mg | Fiber: 2g | Sugar: 14g | Vitamin A: 505IU | Vitamin C: 5.4mg | Calcium: 121mg | Iron: 1.9mg
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