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blueberry pancakes

High-Protein Blueberry Pancakes

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A quick 4-ingredient pancake recipe that uses Greek yogurt to pack 7g of protein per pancake. Naturally soft, fluffy, and completely free of dry protein powder.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 pancakes
Course: Breakfast
Cuisine: American
Calories: 114
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 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

Mixing Bowl
Mixing Bowl
Cast Iron Skillet
Digital Scale
Digital Scale
Silicone Spatula
Silicone Spatula

Method
 

  1. Add the self-rising flour, nonfat Greek yogurt, and skim milk to a mixing bowl and mix until combined.
  2. Gently fold the blueberries into the batter using a silicone spatula to avoid crushing them.
  3. Heat a nonstick skillet or cast iron griddle over medium heat and lightly spray with cooking spray.
  4. Divide the batter evenly to form 6 pancakes in the skillet.
  5. Cook until bubbles form on the surface and the edges begin to set, then flip and cook until the bottoms are golden brown.

Nutrition

Calories: 114kcalCarbohydrates: 21gProtein: 7gFat: 0.3g

Notes

High-Protein Blueberry Pancakes Tips & Expert Strategy

TEXTURE NOTE: The batter will be significantly thicker than boxed pancake mix. This is normal and helps them cook up thick and fluffy.
SUBSTITUTION WARNING: If you use regular all-purpose flour without adding baking powder, the pancakes will be completely flat and dense.
BETTER LATER: These freeze incredibly well. Make a double batch, freeze them flat, and pop them straight into the toaster for breakfast later in the week.
SERVING TIP: Serve warm with a drizzle of sugar-free maple syrup and an extra spoonful of Greek yogurt on top for even more protein.

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