Blueberry Lemon Protein Pancakes
Description
Bring a little sunshine to the breakfast table with these fluffy blueberry lemon protein pancakes. Fresh blueberries add juicy bursts of sweetness, while lemon zest gives every bite a bright, refreshing lift.
Made with protein-rich Greek yogurt and wholesome ingredients, these pancakes are satisfying enough to keep you going through the morning without feeling heavy. Stack them high, add a few extra blueberries on top, and finish with a light drizzle of maple syrup for a breakfast that feels wonderfully special.
Ingredients
Instructions
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Make the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Combine the wet ingredients. In a separate bowl, whisk together the Greek yogurt, milk, egg, maple syrup, vanilla, lemon zest, and lemon juice until smooth.
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Combine wet and dry. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. A few small lumps are perfectly fine.
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Add the blueberries Gently fold in the blueberries, being careful not to crush them.
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Cook the pancakes. Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake.
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Flip. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
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Serve. Divide the pancakes between two plates. Top with additional fresh blueberries and a light drizzle of maple syrup, if desired.
Note
Midge's Tip:
Give the batter a few minutes to rest before cooking. It allows the flour to hydrate and helps the pancakes turn out extra tender and fluffy.
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