Protein-Packed Greek Yogurt Pancakes with Blueberries

One sunny morning I decided I wanted a breakfast that was both indulgent and nourishing so I experimented with adding Greek yogurt to my pancake batter. The result was a stack of fluffy golden pancakes with a tender bite and a boost of protein that kept me full for hours. Topping them with fresh blueberries and a drizzle of maple syrup made them feel like a special café-style treat right at home.

Now these Protein-Packed Greek Yogurt Pancakes with Blueberries have become my weekend ritual. They’re light yet satisfying, and the combination of juicy berries and tangy yogurt in the batter gives them a flavor that feels fresh and vibrant. It’s a recipe that delivers on both taste and nutrition, making it perfect for slow mornings or post-workout brunches.

Ingredients

Here’s what I use for this recipe and you can always make substitutions if you prefer!

• Greek yogurt – Adds creaminess, tang, and a protein boost
• Eggs – Help bind the batter and give the pancakes structure
• Milk – Thins the batter to the right consistency
• All-purpose flour – Creates a soft, fluffy texture
• Baking powder – Gives the pancakes their lift and fluffiness
• Honey – Adds natural sweetness
• Vanilla extract – Enhances the flavor
• Fresh blueberries – Juicy bursts of sweetness in every bite
• Maple syrup – Perfect for serving on top
• Tools You’ll Need
• Mixing bowls – To combine wet and dry ingredients separately
• Whisk – For blending batter until smooth
• Measuring cups and spoons – For accurate ingredient amounts
• Nonstick skillet or griddle – Ensures pancakes cook evenly without sticking
• Spatula – For flipping pancakes gently without breaking them

Instructions

Step 1

I start by whisking the Greek yogurt, eggs, milk, honey, and vanilla in a large mixing bowl until smooth.

Step 2

In another bowl, I combine flour and baking powder, then gently fold the dry ingredients into the wet mixture.

Step 3

I stir in most of the blueberries, saving a few for topping.

Step 4

I heat a nonstick skillet over medium heat, lightly greasing it with cooking spray or butter.

Step 5

I pour about 1/4 cup of batter for each pancake, cooking until bubbles form on the surface before flipping and cooking the other side until golden.

Step 6

I stack the pancakes, top with the remaining blueberries, and drizzle generously with maple syrup before serving.

Tips

For extra flavor, I sometimes add a pinch of cinnamon to the batter. If I want a lower-sugar option, I skip the honey and just rely on the blueberries and maple syrup for sweetness.

Ways to Serve

These pancakes are delicious on their own, but they’re also great with a dollop of Greek yogurt or a sprinkle of granola for added texture.

Frequently Asked Questions

Can I make Protein-Packed Greek Yogurt Pancakes with Blueberries ahead of time?

Yes, they reheat well in the toaster or microwave.

Can I freeze them?

Absolutely, just cool completely and store in an airtight container for up to 2 months.

Can I use frozen blueberries?

Yes, just add them straight to the batter without thawing to avoid excess moisture.

See You in the Kitchen

I hope you try these Protein-Packed Greek Yogurt Pancakes with Blueberries and enjoy their balance of comfort and nutrition as much as I do. They’re fluffy, fruity, and perfect for starting the day right.

Happy Cooking!

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