If you’re looking for a breakfast that’s both delicious and energizing, these Fluffy Blueberry Protein Pancakes are about to become your new morning favorite. Packed with juicy blueberries and a boost of protein, they’re the perfect way to start your day feeling full and satisfied. Whether you’re fueling up for a workout or just want a cozy weekend brunch, this easy homemade recipe delivers flavor and nutrition in every bite.
Why are these pancakes so popular? Because they’re quick, tasty, and made with simple ingredients you probably already have. They’re light, fluffy, and naturally sweet thanks to the blueberries—and they’re high in protein without tasting like a gym snack. You’ll fall in love with this after the first bite!
Ingredients
1 cup oat flour (or blended rolled oats)
1 scoop vanilla protein powder (about ¼ cup)
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 large eggs
½ cup unsweetened almond milk (or any milk)
1 tsp vanilla extract
1 tbsp maple syrup or honey
½ cup fresh or frozen blueberries
Cooking spray or a little coconut oil for the pan
Step-by-Step Instructions
Mix the dry ingredients
In a medium bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt. This gives your pancakes structure and flavor.
Combine the wet ingredients
In another bowl, beat the eggs, then add almond milk, vanilla extract, and maple syrup. Stir until smooth and well combined.
Make the batter
Pour the wet ingredients into the dry and stir gently until just combined. Fold in the blueberries. Don’t skip step #3—it’s the secret for perfect taste!
Preheat the pan
Heat a nonstick skillet over medium heat and lightly coat with cooking spray or coconut oil. Scroll slowly, this part is important 👇
Cook the pancakes
Pour ¼ cup of batter per pancake into the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter.
Serve and enjoy
Stack the pancakes on a plate and top with extra blueberries, a drizzle of maple syrup, or a dollop of Greek yogurt. Serve warm and enjoy every fluffy bite!
Tips for Perfect Taste
Use ripe bananas instead of syrup for natural sweetness.
Don’t overmix the batter—gentle folding keeps pancakes fluffy.
If using frozen blueberries, toss them in a little flour to prevent bleeding.
Let the batter rest for 5 minutes before cooking for better texture.
Cook on medium heat to avoid burning the outside before the inside sets.
Variations You Can Try
Swap blueberries for chopped strawberries, raspberries, or chocolate chips.
Add a tablespoon of chia seeds or flaxseed for extra fiber.
Use chocolate or peanut butter protein powder for a flavor twist.
Make mini pancakes for a fun brunch platter.
Add lemon zest for a bright citrus note.
Storage & Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or microwave for 30 seconds.
Freeze pancakes in a single layer, then transfer to a freezer bag—reheat straight from frozen.
Avoid stacking warm pancakes to prevent sogginess.
Nutrition Info (approximate per 2 pancakes)
Calories: 220
Carbs: 18g
Fat: 8g
Protein: 15g
