Blueberry Protein Pancakes

4 from 9 votes
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We’ve got an easy blueberry protein pancakes recipe for you that’s made with 100% whole grains, your favorite protein powder, mashed banana, and blueberries! You’ll never use another protein powder pancakes recipe again.

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a stack of blueberry pancakes on a plate with a cup of coffee.

Hello, pancake lovers! Here at Fit Foodie HQ, we eat pancakes at least once a week…and sometimes for dinner. Lately, we’ve been loving protein pancakes because you get a little extra nutrition in your meal by using a scoop or two of your favorite protein powder. Follow our little step-by-step guide to making the most delicious protein-packed blueberry pancakes!

PS: I love these pancakes because they are thick and fluffy – none of those crepe-like pancakes in this recipe 😉

“Okay I have been looking for a protein pancake recipe where you “can’t taste” the protein for yeaaars. No matter how many reviews I read, I found they still never lived up to expectations. But these do!! I’m wow-ed 🙂 highly recommend for anyone looking for the same thing!” – Katie C

What You Need to Make Protein Powder Pancakes

Our protein pancake recipe calls for whole ingredients. Here’s what you need:

  • White whole wheat flour: This adds structure to our pancakes and adds a hearty touch. 
  • Protein powder: We tested this recipe using our favorite plant-based protein powder, Garden of Life, however, you can use whatever protein powder you want! If you’re unsure of what kind of protein powder you might like, check out our Guide to Protein Powders. We tested some of the best protein powders out there in the plant-based and whey categories!
  • Blueberries: DUH! We recommend fresh blueberries instead of frozen ones. 
  • Banana: Binds the ingredients and adds subtle sweetness to the pancakes without any added sugars. Use ripe bananas for the perfect amount of sweetness. 
  • Eggs: Acts as a binder for the ingredients and creates super fluffy protein pancakes. 
  • Vanilla extract: Adds a subtle vanilla flavor to the pancakes. 
  • Unsweetened almond milk: This is our liquid that creates the perfect consistency for our pancake batter. 
  • Coconut oil: This is used to cook our pancakes.

A tip on protein powder!

Depending on what protein powder you use, you may need to add more almond milk. We suggest starting with 1 cup and adding by the tablespoon.

Can I make any substitutions to this protein pancake recipe?

  • Protein powder: If you’re not a fan of protein powder, you can swap it out for Greek yogurt or even cottage cheese instead! 
  • Almond milk: Feel free to use regular dairy milk or your favorite non-dairy milk, such as coconut milk. 
  • Eggs: If you want to make this recipe vegan, use a flax egg instead. 
  • Wheat flour: Want to make gluten-free pancakes? Use oat flour or almond flour instead. Or, you can use regular all-purpose flour instead. 
  • Coconut oil: Melted butter would work as well. 

here’s a tip!

Like all pancake recipes, make sure not to overmix your batter! There’s nothing worse than a flat pancake…amiright?

What temp should I cook the pancakes at?

When cooking your blueberry protein pancakes, turn your burner to medium heat. This will allow your pancakes to fully cook in the middle. If the burner is too hot, you risk scorching the outside while undercooking the inside.

Topping Ideas

I’m a toppings girl. There’s no such thing as a stack of pancakes without toppings. Here are some we recommend for these blueberry protein pancakes!


How do I store leftover pancakes?

Store leftover pancakes in an airtight container, with a layer of parchment paper in between each pancake. Keep in the fridge for up to 5 days. You can also freeze them for up to 3 months. 

How to Freeze Pancakes

One thing I love doing with this healthy pancake recipe is doubling or tripling the recipe so that I can freeze the leftovers for later:

  1. Let your pancakes cool completely.
  2. Stack 2 or 3 pancakes together and then tightly wrap them with tin foil.
  3. Freeze for up to 3 months.
  4. When you’re ready to eat: unwrap the pancakes and break them apart (you may have to wait a few minutes). Reheat your pancakes in your toaster (or in your microwave).

Complete Your Pancake Breakfast with More Healthy Recipes

You can serve them solo, as they have plenty of protein to keep you full. Or, you can whip up some high protein recipes:

4 from 9 votes

Blueberry Protein Pancakes

This easy Blueberry Protein Pancake recipe is a healthy twist on a classic breakfast. Made with whole wheat flour, protein powder, and fresh blueberries, these pancakes are packed with protein and flavor, keeping you energized for the day ahead.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
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Ingredients 

Dry  Ingredients

Wet Ingredients

Instructions 

  • In a medium bowl, mash 1 banana. Then, whisk in eggs, vanilla, and almond milk. Set side.
  • In a large bowl, whisk together flour, protein powder, baking powder, and salt. Then add wet ingredients and whisk until combined.
  • Add melted coconut oil and fresh blueberries and mix again.
  • Spray a large, nonstick skillet with coconut oil cooking spray and preheat over medium heat. Once heated, pour on ⅓ cup of batter. Let cook for about 2 minutes per side, or until golden brown.
  • Repeat until all batter is gone.
  • Serve with 100% maple syrup and more fresh blueberries.

Tips & Notes

  • Depending on what protein powder you use, you may need to add more almond milk. We suggest starting with 1 cup and adding by the tablespoon.

Watch It

[adthrive-in-post-video-player video-id=”2wRhXI9k” upload-date=”2018-10-10T17:07:30.000Z” name=”Blueberry Protein Pancakes” description=”We’ve got an easy blueberry protein pancakes recipe for you that’s made with 100% whole grains, your favorite protein powder, mashed banana, and blueberries! You’ll never use another protein powder pancakes recipe again.”]

Nutrition

Calories: 305 kcal, Carbohydrates: 34 g, Protein: 17 g, Fat: 11 g, Fiber: 6 g, Sugar: 9 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Hasii
July 22, 2024 3:16 pm

4 stars
Fit Foodie Finds has always been a go-to for delicious and nutritious recipes, and Lee Funke’s healthy blueberry protein pancakes are no exception! They perfectly balance taste and health, making them a fantastic breakfast option. The step-by-step instructions and tips ensure that even beginners can whip up these delightful pancakes with ease. For those in the Philippines looking for more pancake varieties, check out Pancake House’s menu here: https://menuspricesph.com/pancake-house-menu/. You’ll find a range of delicious options to try!

September 22, 2021 9:39 pm
Recipe Rating :
     

5 stars
These protein pancakes are delicious! I left out the blueberries and instead topped mine with banana, nut butter, blueberries, hemp, and granola. It was the perfect late night snack! 🙂

E66565F4-359E-470B-AF52-8A0B99D88E05.jpeg
Katie c
April 2, 2020 8:13 am
Recipe Rating :
     

5 stars
Okay I have been looking for a protein pancake recipe where you “can’t taste” the protein for yeaaars. No matter how many reviews I read, I found they still never lived up to expectations. But these do!! I’m wow-ed 🙂 highly recommend for anyone looking for the same thing!

Kristen
April 1, 2020 5:00 pm
Recipe Rating :
     

5 stars
I used Vega Organic Protein & Greens in Creamy Vanilla. I was a bit skeptical at first but my boyfriend said they are the best pancakes I’ve made in a long time, and he is quite a pancake connoisseur. I agree they really taste great, and were easy enough to make. I’m not sure how much milk I used, just kept adding until it was the right consistency for pancake batter. Will definitely make again!

Lena
June 28, 2019 11:27 am
Recipe Rating :
     

1 star
The recipe came out as a disaster. You can only use specific protein powder or else the batter doesn’t mix well. But it wasn’t specified. Also do not add blueberries to the mix as it weighs it down when you flip it it shreds the pancake. The water from the blueberries further adds to the water content. Writer needs better instructions. Just a poorly written recipe all-around, and this is for someone who has more experience as a chef or baker.

Berrylicious
June 30, 2019 4:55 am
Reply to  Lena
Recipe Rating :
     

1 star
Yeah, I too thought adding blueberries to the batter was weird. The author doesn’t specify whether we should mash them or not (wouldn’t that turn the pancakes blue-ish though? And like you said, they’re hard to flip and tear apart if the berries were added whole). Most of the recipes on here -while presenting interesting ideas- are poorly written and skip important steps/instructions because the author is too busy telling us she’s vegan/gluten free/the second coming of Christ.

Lin
June 9, 2019 2:34 am
Recipe Rating :
     

5 stars
Hi, my apologies if this is a silly question but in Australia we don’t usually use the word ‘yeild’ in recipes so I’m not quite sure. Your recipe states that it yeilds 4, does this mean that it serves 4 or makes 4? I’ve just made these (tastes great by the way!!) and using 1/3 cup of batter as per recipe I’ve made 8. In the nutritional facts it says that a serving is 1/4. Assuming this is just 1 pancake? Many thanks

BrIttney
June 8, 2019 9:31 pm
Recipe Rating :
     

5 stars
These were the best!! I used Hemp protein Powder and added Chocolate chips for flavour. I was worried the hemp protein would over power the mix but I could barely taste it!! Will definitely use this recipe for breakfast on the go! Thanks

Jennifer
March 4, 2019 9:21 am

So delicious, healthy ingredients and easy to make! I’m excited to try more recipes like this. Thank you for sharing your talents ladies!