Fluffy Blueberry Protein Pancakes
With affordable, nutritious ingredients, these Blueberry Protein Pancakes are one of the most delicious breakfast options. They're fast, delicious, and so fluffy.
Servings: 4
Calories: 261kcal
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 1/4 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 1/2 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.
Nutrition
Calories: 261kcal | Carbohydrates: 35g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 410mg | Potassium: 170mg | Fiber: 2g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 199mg | Iron: 2mg