Start your day with a stack of fluffy, protein-packed blueberry pancakes that are as nutritious as they are delicious. Bursting with juicy blueberries, these pancakes offer a perfect balance of sweet and tangy flavors, while the golden edges provide a satisfying crunch. Ready in just 15 minutes, they’re a quick and wholesome breakfast that fuels your morning without weighing you down.
Each bite delivers a delightful mix of textures—soft, airy centers dotted with warm, gooey blueberries and a hint of richness from the batter. Packed with 23g of protein and 4g of fiber, these pancakes keep you full and energized. Whether you’re rushing out the door or savoring a slow morning, this recipe is a game-changer for busy, health-conscious foodies.
Ingredients for Blueberry Protein Pancakes
- 2 cups old fashioned oats (use gluten-free if needed)
- 2 ripe bananas (the riper, the sweeter!)
- 4 large eggs
- 4 egg whites (or substitute with ½ cup liquid egg whites)
- 1 teaspoon baking soda (for fluffiness)
- 4 scoops vanilla protein powder (whey or plant-based)
- ½ cup milk (any variety: dairy, almond, oat, etc.)
- 1 cup fresh or frozen blueberries (thaw if frozen)
- 1½ cups sugar-free maple syrup (optional, for topping)
Step-by-Step Instructions
- Preheat your griddle: Heat a nonstick griddle or skillet to medium-high heat (about 375°F or 190°C).
- Blend the base: Add oats, bananas, eggs, egg whites, baking soda, and protein powder to a blender. Blend until smooth, about 30-45 seconds.
- Add blueberries: Gently pulse the blender a few times to mix in the blueberries. Avoid over-blending to keep some berry texture.
- Prepare the griddle: Lightly spray the griddle with nonstick cooking spray or use a small amount of butter for extra flavor.
- Cook the pancakes: Pour about ⅓ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and finish: Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve: Remove from the griddle and serve warm. Drizzle with sugar-free maple syrup, if desired, and enjoy!
Topping Ideas to Elevate Your Pancakes
While sugar-free maple syrup is a classic choice, try topping your blueberry protein pancakes with a dollop of Greek yogurt for extra creaminess and protein. Fresh berries, a drizzle of almond butter, or a sprinkle of chia seeds can add texture and flavor. For a touch of indulgence, a few dark chocolate chips or a light dusting of powdered sugar work wonders!
Perfect Pairings for a Balanced Breakfast
Serve these pancakes with a side of scrambled eggs or turkey bacon for a protein-packed meal. A small bowl of fresh fruit or a green smoothie complements the flavors beautifully. If you’re in a rush, pair them with a cup of coffee or tea for a quick yet satisfying start to your day.
How to Store and Reheat for Later
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave for 20-30 seconds. For longer storage, freeze them between parchment paper and reheat straight from the freezer—perfect for busy mornings!
Quick Tips for Flawless Pancakes
Use a nonstick griddle or skillet to prevent sticking and ensure even cooking. If your batter feels too thick, add a splash of milk to reach your desired consistency. For evenly cooked pancakes, wait until bubbles form on the surface before flipping. And don’t overcrowd the griddle—leave space for easy flipping!
Customize Your Pancakes with These Variations
Swap blueberries for raspberries or chopped strawberries for a different fruity twist. If you’re out of bananas, try using applesauce as a substitute. For a nutty flavor, add a tablespoon of peanut butter to the batter. Experiment with different protein powder flavors like chocolate or cinnamon for a unique twist!
Blueberry Protein Pancakes Recipe
Equipment
- nonstick griddle
- blender
Ingredients
- 2 cups old fashioned oats
- 2 bananas
- 4 eggs
- 4 egg whites
- 1 teaspoon baking soda
- 4 scoops vanilla protein powder
- ½ cup milk
- 1 cup blueberries
- 1½ cups sugar free maple syrup optional topping
Instructions
- Heat a nonstick griddle to medium-high heat.
- Add oats, banana, eggs, egg whites, baking soda and protein powder to a blender and blend until smooth.
- Add blueberries to blender and pulse a few times to blend in.
- Spray griddle with nonstick cooking spray.
- Pour 1/3 cup of batter onto the griddle for each pancake.
- Flip after 2-3 minutes or until the side on the griddle is golden brown.
- Cook another 1-2 minutes.
- Remove from heat and serve with maple syrup, if desired.