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Blueberry Lemon Protein Pancakes

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Estimated Cost: 1.60
Calories: 350
Best Season: Suitable throughout the year
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
  • 1 cup whole-wheat flour
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 3/4 cup fresh blueberries
  • Nonstick cooking spray
Instructions
  1. 1
    Make the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add the blueberries Gently fold in the blueberries, being careful not to crush them.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.

Keywords: protein breakfast, protein pancakes, protein breakfast anytime, brunch protein pancakes, easy protein pancakes
Read it online: https://morselswithmidge.com/recipe/blueberry-lemon-protein-pancakes/
Morsels with Midge
Food Blogger

Welcome to Morsels with Midge!

Hey there! I’m Midge — the creator, cook, and biggest fan of wholesome, high-protein food on this blog. Here at Morsels with Midge, I’m all about turning nutritious ingredients into delicious, muscle-fueling recipes that feel exciting, tasty, and totally doable for everyday life.