With 22g of protein per serving, these blueberry protein pancakes are as delicious as they are satisfying. They’re the kind of breakfast that keeps you full long after the last bite.
Protein Pancakes with Blueberries
On weekends, after I’m on my third cup of coffee and my teens finally wander into the kitchen, breakfast needs a little more staying power. That’s when I take my favorite pancake recipe with protein powder and fold in some blueberries. It’s the best of both worlds: extra protein and the sweet, juicy berries in every bite from my blueberry pancake recipe.
Ingredients
Vanilla whey protein powder makes the batter taste like cake (although any flavor works), all-purpose flour is the base, baking powder for fluffiness, and a pinch of salt to enhance the flavor. Eggs to bind the batter, milk as the liquid and more protein, a little butter for moisture, plus a splash of vanilla extract if you’ve got it. You can use fresh or frozen blueberries for these pancakes.
How to Make Blueberry Protein Pancakes
- Make the batter.
Mix all the dry ingredients in a large bowl. Then, add the wet ingredients. Check the consistency: the batter is thick, but depending on the protein powder used, you might need to add a tablespoon or two more liquid. - Fold in the blueberries.
Gently fold the blueberries into the batter after it’s mixed. Coating them in batter protects them from direct heat and keeps them from burning.
- Cook the pancakes.
On a greased non-stick pan or griddle, cook for about 2 minutes per side over medium heat. Flip them over once and don’t press down with the spatula; this removes the air pockets and turns them into dense pancakes. - Serve and store.
These are great topped with more blueberries, a dollop of Greek yogurt for extra protein, or with a simple drizzle of pancake syrup.
Laura’s Tips for Fluffy Protein Blueberry Pancakes
Use unflavored or any flavor whey protein for this recipe (except chocolate, in which case follow the recipe linked below). Plant-based protein powder tends to yield a thicker batter, so you’ll need to add 2 or 3 tablespoons of additional liquid.
Frozen blueberries will thaw into the room-temperature batter and release their juices as they’re mixed in. Gently fold them into the batter once or twice and stop mixing.
Make a batch, and once they’ve cooled, refrigerate them in a zip bag for up to 4 days or freeze them for up to 3 months.
More Protein Pancakes
If you have vanilla, cinnamon, or banana protein powder, try my banana protein pancakes. If you have chocolate protein, make my chocolate protein pancakes recipe.
Blueberry Protein Powder Pancakes (22g)
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup vanilla whey protein powder
- 2 ½ teaspoons baking powder, aluminum-free
- Pinch of salt
- 1 ½ cups milk, any
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla, optional
- ¾ cup blueberries, fresh or frozen
Instructions
Make the pancake batter:
- In a large bowl, combine the flour, protein powder, baking powder, and salt.
- Make a well in the middle by pushing the dry ingredients to the sides and pour in the milk, eggs, butter, and vanilla (if using). Break up the eggs with a fork first, then incorporate them into the other liquid ingredients. Mix the batter, working the dry ingredients from the outside-of-the-bowl-in, until there are no visible lumps.
- Add the blueberries to the bowl and, using a spatula, gently fold them in with a couple of turns. The batter is thick but pourable. See the recipe notes when using a plant-based protein.
Cook the pancakes:
- Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with butter, oil, or spray. Immediately, scoop ¼ cup of pancake batter onto the greased surface, making sure you pick up an even amount of blueberries in each scoop.
- Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the blueberry pancakes over and cook for another two minutes. Avoid pressing down with a spatula. Remove the pancakes from the pan onto a plate. Repeat the process with the remaining pancake batter. Rinse the pan between batches if your pancakes are burning quickly, but the middles are not yet cooked (and reduce the heat).
Serve and store:
- Serve them immediately or keep them warm. Then, stack them up, and top them with your favorite toppings and syrup.
- Store leftover cooked and cooled pancakes in an airtight container in the fridge for up to 4 days, or freeze flat for up to 3 months. Warm them up in the microwave or toaster.
Notes
- Vanilla and unflavored protein powder work best when making pancake batter.
- Plant-based proteins work, but you’ll often need to add about 2 to 3 tablespoons of additional liquid to thin out the batter, but no more than ¼ cup, or the batter will be runny.
The recommendations below may include affiliate links.
Nicole says
These blueberry protein pancakes were amazing!
Emma says
Making these protein pacakes asap. All your pancake recipes taste amazing and turn out perfectly fluffy.