Blueberry Protein Pancakes

We’ve got an easy blueberry protein pancakes recipe for you that’s made with 100% whole grains, your favorite protein powder, mashed banana, and blueberries! You’ll never use another protein powder pancakes recipe again.

Hello, pancake lovers! Here at Fit Foodie HQ, we eat pancakes at least once a week…and sometimes for dinner. Lately, we’ve been loving protein pancakes because you get a little extra nutrition in your meal by using a scoop or two of your favorite protein powder. Follow our little step-by-step guide to making the most delicious protein-packed blueberry pancakes!

PS: I love these pancakes because they are thick and fluffy – none of those crepe-like pancakes in this recipe 😉

What You Need to Make Protein Powder Pancakes

Our protein pancake recipe calls for whole ingredients. Here’s what you need:

• White whole wheat flour: This adds structure to our pancakes and adds a hearty touch. 
• Protein powder: We tested this recipe using our favorite plant-based protein powder, Garden of Life, however, you can use whatever protein powder you want! If you’re unsure of what kind of protein powder you might like, check out our Guide to Protein Powders. We tested some of the best protein powders out there in the plant-based and whey categories!
• Blueberries: DUH! We recommend fresh blueberries instead of frozen ones. 
• Banana: Binds the ingredients and adds subtle sweetness to the pancakes without any added sugars. Use ripe bananas for the perfect amount of sweetness. 
• Eggs: Acts as a binder for the ingredients and creates super fluffy protein pancakes. 
• Vanilla extract: Adds a subtle vanilla flavor to the pancakes. 
• Unsweetened almond milk: This is our liquid that creates the perfect consistency for our pancake batter. 
• Coconut oil: This is used to cook our pancakes.

Can I make any substitutions to this protein pancake recipe?

• Protein powder: If you’re not a fan of protein powder, you can swap it out for Greek yogurt or even cottage cheese instead! 
• Almond milk: Feel free to use regular dairy milk or your favorite non-dairy milk, such as coconut milk. 
• Eggs: If you want to make this recipe vegan, use a flax egg instead. 
• Wheat flour: Want to make gluten-free pancakes? Use oat flour or almond flour instead. Or, you can use regular all-purpose flour instead. 
• Coconut oil: Melted butter would work as well. 

What temp should I cook the pancakes at?

When cooking your blueberry protein pancakes, turn your burner to medium heat. This will allow your pancakes to fully cook in the middle. If the burner is too hot, you risk scorching the outside while undercooking the inside.

Topping Ideas

I’m a toppings girl. There’s no such thing as a stack of pancakes without toppings. Here are some we recommend for these blueberry protein pancakes!

How do I store leftover pancakes?

Store leftover pancakes in an airtight container, with a layer of parchment paper in between each pancake. Keep in the fridge for up to 5 days. You can also freeze them for up to 3 months. 

How to Freeze Pancakes

One thing I love doing with this healthy pancake recipe is doubling or tripling the recipe so that I can freeze the leftovers for alter:

1. Let your pancakes cool completely.
2. Stack 2 or 3 pancakes together and then tightly wrap them with tin foil.
3. Freeze for up to 3 months.
4. When you’re ready to eat: unwrap the pancakes and break them apart (you may have to wait a few minutes). Reheat your pancakes in your toaster (or in your microwave).

Complete Your Pancake Breakfast with More Healthy Recipes

You can serve them solo, as they have plenty of protein to keep you full. Or, you can whip up some high protein recipes:

Want more breakfast recipe inspiration? Check out our post called: 82 healthy breakfast recipes.