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Blueberry Protein Pancakes Bursting With Flavor - A Simple, Satisfying Breakfast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1 scoop (25–30g) vanilla or unflavored whey or plant protein powder
  • 1 tablespoon sugar (or maple sugar/coconut sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup low-fat buttermilk (or milk + 1 teaspoon lemon juice)
  • 1/3 cup plain Greek yogurt (2% or 5%)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen; no need to thaw)
  • 1–2 teaspoons lemon zest (optional but brightens the berries)
  • Butter or oil for the pan
  • Maple syrup and extra berries for serving

Instructions
 

  • Whisk dry ingredients: In a large bowl, whisk flour, protein powder, sugar, baking powder, baking soda, and salt until combined.
  • Mix wet ingredients: In a separate bowl, whisk buttermilk, Greek yogurt, egg, and vanilla until smooth. Stir in lemon zest if using.
  • Combine gently: Pour wet into dry. Stir with a spatula just until the flour streaks disappear. The batter should be thick and a bit lumpy.
  • Fold in blueberries: Gently fold in the berries to avoid smashing them. If using frozen berries, add them straight from the freezer.
  • Rest the batter: Let it sit for 5 minutes. This helps the flour hydrate and the pancakes rise better.
  • Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil.
  • Portion and cook: Scoop 1/4 cup batter per pancake. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more.
  • Adjust heat as needed: If they brown too fast, lower the heat. Wipe and re-grease the pan between batches if berries stick.
  • Serve warm: Stack with a pat of butter, a drizzle of maple syrup, and extra blueberries.