Ingredients
Scale
- 1 cup all-purpose flour
- 1 scoop vanilla protein powder (optional for extra protein boost)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Cooking spray or melted butter for frying
Instructions
- In a large bowl, combine the all-purpose flour, protein powder, baking powder, baking soda, and salt. Mix thoroughly to ensure an even distribution of ingredients.
- In a separate bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together until just combined. Do not overmix to keep the pancakes fluffy.
- Carefully fold the fresh blueberries into the batter, distributing evenly.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or melted butter. Pour 1/4 cup portions of batter onto the pan. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and cooked through.
Notes
- Use fresh blueberries for the best flavor; frozen berries may release extra moisture.
- Adjust the batter thickness with additional milk if needed for a smoother pour.
- For gluten-free pancakes, substitute all-purpose flour with a gluten-free flour blend.
- To make dairy-free, use dairy-free Greek yogurt and plant-based milk options.
- Cook on medium heat to prevent burning and ensure thorough cooking inside.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High Protein, Healthy, Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 kcal Kcal
- Sugar: 6g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg