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A stack of fluffy protein Greek yogurt pancakes topped with fresh blueberries and a drizzle of honey, served on a white plate with a sprig of mint, capturing the light and airy texture of the pancakes, with the blueberries adding vibrant color and a glossy appearance.

Fluffy Protein Greek Yogurt Pancakes with Blueberries: Healthy & Easy Breakfast

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Enjoy a healthy and easy breakfast with these fluffy protein Greek yogurt pancakes loaded with fresh blueberries. Perfect for a nutritious start to your day, these pancakes are light, flavorful, and quick to prepare. Made with Greek yogurt and protein powder, they provide a protein boost while remaining tender and delicious. Ideal for busy mornings or leisurely brunches, these blueberry pancakes are the ultimate healthy comfort food that combines taste and nutrition effortlessly.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1 cup *all-purpose flour* or *whole wheat flour* for a healthier option
  • 1 scoop *vanilla protein powder* (optional for extra protein content)
  • 1/2 teaspoon *baking soda*
  • 1/4 teaspoon *salt*
  • 3/4 cup *Greek yogurt* (full-fat or fat-free based on preference)
  • 2 large *eggs*
  • 1/2 cup *milk* (dairy or plant-based)
  • 1 tablespoon *honey* or *maple syrup*
  • 1 teaspoon *vanilla extract*
  • 1/2 cup *fresh blueberries*
  • Optional toppings: *more blueberries*, *Greek yogurt*, *honey*, or *syrup*

Instructions

  1. In a large mixing bowl, whisk together the *flour*, *protein powder* (if using), *baking soda*, and *salt* until evenly combined.
  2. In a separate bowl, whisk the *Greek yogurt*, *eggs*, *milk*, *honey*, and *vanilla extract* until smooth.
  3. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the *blueberries* evenly.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  5. Pour 1/4 cup batter portions onto the hot surface. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
  6. Serve warm with additional blueberries, Greek yogurt, or honey as toppings. Enjoy your nutritious and fluffy blueberry pancakes!

Notes

  • For gluten-free pancakes, substitute all-purpose flour with a gluten-free flour blend.
  • To make vegan pancakes, replace eggs with flaxseed meal or applesauce and use plant-based yogurt.
  • Gently fold in stiffly beaten egg whites or add a pinch more baking soda for extra fluffiness.
  • Store leftovers in an airtight container in the fridge for up to 2 days or freeze for longer storage. Reheat in the microwave or skillet.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American
  • Diet: High-Protein,Healthy

Nutrition

  • Serving Size: 1 pancake (approximate for 4 servings)
  • Calories: 210 kcal Kcal
  • Sugar: 8 g
  • Sodium: 150 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 60 mg

Find it online: https://sweetswonders.com/fluffy-protein-greek-yogurt-pancakes-with-blueberries-healthy-easy-breakfast/

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