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Fluffy Greek Yogurt Protein Pancakes with Blueberries

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Light, airy protein pancakes made with Greek yogurt and blueberries, perfect for a quick, healthy breakfast or brunch. These pancakes are fluffy, tangy, and packed with protein.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats (to be blended into oat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon (optional)
  • Pinch of salt
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (dairy or plant-based, adjust as needed)
  • ½ cup fresh or frozen blueberries
  • Sweetener of choice (optional; honey, maple syrup, or stevia)

Instructions

  1. Place 1 cup old-fashioned rolled oats in a blender or food processor and pulse until you get a fine, flour-like consistency (about 30 seconds to 1 minute).
  2. In a medium bowl, combine oat flour, 1 teaspoon baking powder, ½ teaspoon cinnamon (if using), and a pinch of salt. Whisk to distribute evenly.
  3. In another bowl, whisk together 1 cup plain Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup milk until smooth and creamy.
  4. Slowly add the dry ingredients to the wet, stirring gently just until combined. The batter will be thick but scoopable. Add more milk by tablespoons if too stiff.
  5. Gently fold in ½ cup fresh or frozen blueberries, being careful not to overmix.
  6. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Pour ¼ cup batter onto the skillet for each pancake. Cook about 3 minutes until bubbles form on the surface and edges look set.
  8. Flip carefully and cook another 2 minutes until golden and cooked through. Adjust heat as needed to avoid burning.
  9. Transfer cooked pancakes to a warm plate and tent loosely with foil while finishing the rest.
  10. Serve warm topped with extra fresh blueberries and a drizzle of maple syrup or nut butter.

Notes

Use certified gluten-free oats for a gluten-free version. Do not overmix batter after adding blueberries to keep texture light. Adjust milk quantity to get desired batter consistency. Pancakes freeze well; reheat gently in toaster or skillet. For vegan option, replace eggs with flax eggs and use plant-based yogurt.

Nutrition

Keywords: protein pancakes, Greek yogurt pancakes, blueberry pancakes, healthy breakfast, easy breakfast, gluten-free pancakes

Find it online: https://realityeats.com/fluffy-greek-yogurt-protein-pancakes-with-blueberries-easy-recipe-for-healthy-breakfast/