These High-Protein Blueberry Pancakes are one of those really simple breakfast recipes that comes together with just four ingredients.
The batter uses self-rising flour, nonfat Greek yogurt, and skim milk, then I fold in blueberries before cooking them on a skillet. The Greek yogurt adds extra protein while keeping the pancakes soft, and the blueberries add little bursts of sweetness without needing much else.
The full batch makes 6 pancakes, and each one comes out to about 114 calories with 7 grams of protein.
Why You'll Love This Recipe
Only 4 Ingredients: Flour, Greek yogurt, milk, and blueberries.
No Protein Powder: All of the protein comes from the Greek yogurt and milk.
Easy Breakfast: Everything mixes in one bowl and cooks on the stovetop.
114 Calories Each: Each pancake has about 7g of protein.
Ingredients
- 1 cup self-rising flour
- 1 cup nonfat Greek yogurt
- ½ cup skim milk
- ⅔ cup blueberries
How to Make High-Protein Blueberry Pancakes
Add the self-rising flour, Greek yogurt, and skim milk to a mixing bowl and stir until combined.
Gently fold in the blueberries.
Heat a nonstick skillet or griddle over medium heat. Divide the batter into 6 pancakes.
Cook until bubbles begin forming on top and the edges look set, then flip and cook the other side until golden.
Quick Tips
The batter will be thicker than a traditional pancake batter because of the Greek yogurt.
Avoid overmixing once the flour is incorporated. Stir just until the batter comes together, then fold in the blueberries.
Fresh or frozen blueberries can work, but if using frozen berries, add them straight from the freezer rather than thawing them first.
Try These Next
If you like blueberry breakfasts, try my High Protein Blueberry Baked Pancake.
For another pancake option, try High Protein Strawberry Pancakes Cake Mix Hack.
You may also like my High Protein Strawberry Baked Pancake (40g Protein Breakfast).
High-Protein Blueberry Pancakes
Ingredients
- 1 cup self-rising flour
- 1 cup nonfat Greek yogurt
- 1/2 cup skim milk
- 2/3 cup blueberries
- 2 tbsp sugar free sweetener optional
Equipment
Method
- Add the self-rising flour, nonfat Greek yogurt, and skim milk to a mixing bowl and mix until combined.
- Gently fold the blueberries into the batter using a silicone spatula to avoid crushing them.
- Heat a nonstick skillet or cast iron griddle over medium heat and lightly spray with cooking spray.
- Divide the batter evenly to form 6 pancakes in the skillet.
- Cook until bubbles form on the surface and the edges begin to set, then flip and cook until the bottoms are golden brown.
Leave a Reply