With affordable, nutritious ingredients, these Blueberry Protein Pancakes are one of the most delicious breakfast options. They’re fast, delicious, and so fluffy.
I love making yogurt pancakes since they have a base of nutrition, flavor, and the best texture. And this blueberry version is packed with protein and so easy to make.
These Blueberry Protein Pancakes are an easy toddler breakfast that works for any age—and are so satisfying and delicious.
Why this Recipe Works
By combining yogurt, eggs, and basic pantry staples including flour and baking powder, you can quickly make the yummiest homemade pancakes that are less expensive than pancake mix and more nutritious, too.
You can top them with nut butter for additional protein to keep you and the littles satisfied throughout the morning, or with maple syrup, applesauce, or my Blueberry Sauce.
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Blueberry Protein Pancakes so you know what to pick up from the store or have ready.
- Whole-milk Greek yogurt: I prefer Greek yogurt made with whole milk because the fat helps with brain development in little kids (and it tastes good). You can use low fat or nonfat if that’s what you have on hand.
- Milk: I use whole milk, but any type of milk, including nondairy and low-fat, work in this recipe.
- Eggs: I use large eggs in this recipe so plan to use that size for the correct volume. You can also use a store-bought egg replacer as needed for allergies.
- Butter: Melted and cooled unsalted butter adds some richness and helps ensure the pancakes don’t stick to the pan or griddle.
- All-purpose flour: This flour works best to make super fluffy pancakes. You can trade in whole wheat pastry flour if desired for more whole grains, if desired.
- Baking powder: Fresh baking powder helps the batter rise properly and the pancakes cook through in the middles, so be sure yours is active.
- Blueberries: You can make this recipe with fresh blueberries, frozen blueberries, or frozen wild blueberries. They all work similarly. Adding frozen blueberries to the batter can make the batter thicken up with the cold, just as a heads up.
Step-by-Step Instructions
Here’s a preview of how to make these Blueberry Protein Pancakes so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the wet ingredients to a medium bowl. Whisk to combine into a smooth mixture.
Step 2. Add the dry ingredients to the bowl. Whisk gently to combine. Gently stir in the blueberries.
Step 3. Melt butter on a warm pan or griddle. and swirl to coat the pan. Spoon out batter and cook.
Step 4. Flip over with a spatula and cook through. Serve warm with desired toppings.
Frequently Asked Questions
Avoid overmixing the batter and cook on medium-low heat so they cook through without drying out. And use fresh baking powder, which is key!
They include the protein-rich ingredient Greek yogurt which helps boost staying power while keeping the pancakes soft. You don’t have to add protein powder to make a satisfying pancake mix for kids.
Sure, they are easy for older babies to pick up and self feed, and they are a soft texture with extra yumminess from the berries.
How to Store
Store leftover cooled Blueberry Protein Pancakes for 3-5 days in the fridge in an airtight container. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag. Warm for 15-30 seconds on a heat-safe plate in the microwave.
Best Tips for Success
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- If you need to make vegan pancakes, try using a store bought egg replacer instead of something like a flax egg or chia egg. A store bought option will work best. Or try my Vegan Banana Pancakes.
- If you have more blueberries to use, try my Blueberry Yogurt and Blueberry Waffles.
Related Recipes
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Ultimate Guide to Protein for Kids
I’d love to hear your feedback on this post, so please rate and comment below!
Fluffy Blueberry Protein Pancakes
Ingredients
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup milk
- 2 eggs
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup blueberries
Instructions
- Add the yogurt, milk, eggs, and melted butter to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Gently stir in the blueberries.
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Notes
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Store for 3-5 days in the fridge in an airtight container. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag. Warm for 15-30 seconds on a heat-safe plate in the microwave.
- Use whole wheat flour for a higher fiber option. You may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
- To make for a baby, omit the sugar.
- Gluten-free: Use a 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
- Egg-free: Use a store-bough egg replacer like the one from Bob’s Red Mill.
I can’t describe how calming it is too wake up to your breakfast emails!
Making this now but ran out of Greek yogurt after 1/3 cup. Going to sub ricotta or cottage cheese and hope for the best. Any suggestions for subs?