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Fluffy Greek Yogurt Protein Pancakes with Blueberries

Greek Yogurt Protein Pancakes - featured image
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These fluffy pancakes combine Greek yogurt and protein powder for a satisfying, protein-packed breakfast, enhanced with juicy blueberries for a burst of freshness.

Ingredients

Scale
  • 1 cup (240 ml) plain full-fat Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup (50 g) vanilla-flavored whey or plant-based protein powder
  • 3/4 cup (90 g) all-purpose flour (can substitute with oat or almond flour for gluten-free)
  • 2 teaspoons (8 g) baking powder
  • 2 tablespoons (30 ml) honey or maple syrup
  • 1/4 cup (60 ml) milk, any kind (dairy or plant-based)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries
  • 1/4 teaspoon (1.5 g) salt
  • 1 tablespoon (15 ml) olive oil or butter for cooking

Instructions

  1. In a medium bowl, whisk together the flour, protein powder, baking powder, and salt until evenly combined.
  2. In another bowl, whisk the Greek yogurt, eggs, honey or maple syrup, milk, and vanilla extract until smooth and creamy.
  3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or spoon until just combined. The batter will be thick and slightly lumpy; do not overmix.
  4. Gently fold in the blueberries, adding frozen blueberries directly to the batter to minimize color bleeding.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or butter.
  6. Pour about 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges begin to set.
  7. Carefully flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
  8. Transfer cooked pancakes to a plate and loosely cover with foil to keep warm while cooking the remaining pancakes.

Notes

Do not overmix the batter to keep pancakes tender. Use room temperature eggs and Greek yogurt for better rise. If batter is too thick, add milk a tablespoon at a time. Cook on medium heat to avoid burning. Let batter rest 5 minutes before cooking for improved texture. Use frozen blueberries directly without thawing to prevent color bleed.

Nutrition

Keywords: protein pancakes, Greek yogurt pancakes, blueberry pancakes, healthy breakfast, high protein breakfast, easy pancakes, fluffy pancakes

Find it online: https://merrymorsel.com/fluffy-greek-yogurt-protein-pancakes-with-blueberries-easy-recipe-for-breakfast/