These blueberry pancakes hit the sweet spot: fluffy, juicy, and surprisingly filling without weighing you down. They’re perfect for busy mornings when you want something quick, nutritious, and satisfying. Each serving stays under 400 calories while packing in a solid dose of protein.

No fancy techniques or hard-to-find ingredients—just a few pantry staples and a skillet. Make them once, and they’ll be in your regular breakfast rotation.

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What Makes This Recipe So Good

Overhead shot of a stack of high-protein blueberry pancakes on a matte white plate, golden-brown wit

High protein without the heaviness: Protein powder and Greek yogurt keep you full and energized.
Under 400 calories per serving: A balanced breakfast that supports your goals.
Fluffy texture, real blueberries: Fresh or frozen berries add natural sweetness and color.
Ready in 15 minutes: Simple, one-bowl batter for easy cleanup.
Customizable: Works with whey or plant-based protein and different toppings.

What You’ll Need

1/2 cup (120 g) nonfat plain Greek yogurt
1/3 cup (40 g) vanilla or unflavored whey protein powder (or plant-based protein)
1/3 cup (40 g) oat flour (or finely ground rolled oats)
1 large egg
2–3 tablespoons milk of choice (as needed for batter consistency)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup blueberries (fresh or frozen; if frozen, do not thaw)
1 teaspoon oil or butter for the pan (or a quick spray)
Optional toppings: maple syrup, extra yogurt, lemon zest, or a drizzle of honey

How to Make It

In a bowl, whisk the Greek yogurt, egg, vanilla, and 2 tablespoons of milk until smooth.
Add protein powder, oat flour, baking powder, and salt. Stir gently until just combined.
If the batter is too thick to pour, add another splash of milk.
Fold in the blueberries with a light hand to avoid overmixing.
Heat a nonstick skillet over medium and lightly grease it. When a drop of water sizzles, it’s ready.
Scoop about 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form and edges look set.
Flip carefully and cook another 1–2 minutes, until golden and cooked through.
Serve warm with your favorite toppings.
Keep portions modest to stay under 400 calories.

Keeping It Fresh

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Place cooled pancakes in a single layer to freeze, then move to a freezer bag for up to 2 months.
Reheat: Toast or warm in a skillet for the best texture. Microwave in short bursts if you’re in a rush.
Meal prep tip: Make a double batch and freeze in pairs for grab-and-go breakfasts.

Health Benefits

Protein for satiety: Helps keep you full longer and supports muscle recovery.
Fiber from oats and blueberries: Supports digestion and steady energy.
Antioxidants: Blueberries provide polyphenols that support overall health.
Balanced macros: A mix of protein, smart carbs, and minimal added fat.

Pitfalls to Watch Out For

Overmixing: This can make pancakes tough. Stir until just combined.
Too much heat: High heat burns the outside before the center cooks.
Medium is best.
Dry batter: Protein powder absorbs liquid. Add a little extra milk if needed for a thick-but-pourable batter.
Calorie creep: Heavy pours of syrup and butter add up fast. Measure toppings if you’re tracking.

Variations You Can Try

Lemon-Blueberry: Add 1–2 teaspoons lemon zest and a squeeze of juice to the batter.
Cinnamon Swirl: Mix 1/2 teaspoon cinnamon into the dry ingredients.
Plant-Based: Use dairy-free yogurt, plant protein powder, and a flax egg (1 tbsp ground flax + 3 tbsp water).
Chocolate Chip: Swap half the blueberries for mini dark chocolate chips.
Almond Crunch: Stir in 1 tablespoon sliced almonds and a drop of almond extract.

How many calories are in a serving?

A serving of about three medium pancakes (without heavy toppings) lands under 400 calories, depending on your protein powder and milk choice.

Light toppings like a tablespoon of maple syrup or a dollop of yogurt can fit within that range.

Can I use regular flour instead of oat flour?

Yes. Use the same amount of all-purpose flour. The texture will be slightly lighter, and you may need a touch less milk.

What type of protein powder works best?

Whey blends usually give the fluffiest texture.

Plant-based powders work too, but you may need an extra splash of milk since they absorb more liquid.

Can I make the batter ahead of time?

It’s better to mix and cook fresh because baking powder starts reacting right away. If needed, whisk the wet and dry ingredients separately and combine just before cooking.

Why are my pancakes gummy or dense?

The batter was likely overmixed or too wet. Stir gently, and add just enough milk to make a thick batter that spreads slowly.

Final Thoughts

These high-protein blueberry pancakes are simple, tasty, and weeknight-easy—even on a busy morning.

With a short ingredient list and a quick cook time, they deliver all the comfort of classic pancakes with better nutrition. Keep a bag of frozen blueberries on hand, and you’re never far from a satisfying, under-400-calorie breakfast.