Ingredients
Scale
- 1 cup all-purpose flour
- 1 scoop vanilla protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 3/4 cup milk (dairy or plant-based)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, whisk together the flour, protein powder, baking powder, and salt until well combined.
- In a separate bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently stir until just combined.
- Fold in the blueberries carefully to distribute evenly.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
Notes
- Ensure your skillet is properly heated to prevent sticking.
- Do not press down on the pancakes while cooking to keep them fluffy.
- If using frozen blueberries, rinse and pat dry to reduce excess moisture.
- Adjust milk amount for desired batter consistency—thicker batter yields fluffier pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High Protein, Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg