Blueberry Protein Pancakes Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, protein powder, baking powder, sugar, and a pinch of salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg, 3 tablespoons milk, 2 tablespoons yogurt, melted butter (or oil), and vanilla extract until smooth.

Make the batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Gradually add the additional 1/2 cup milk to reach a thick but pourable batter (adjust up to 2 tablespoons more milk if too thick). Do not overmix; a few small lumps are fine.

Fold in blueberries

Gently fold the 3/4 cup fresh or frozen blueberries into the batter, being careful not to break them (if using frozen, do not thaw to avoid color bleed).

In a small saucepan combine 1 cup mixed berries, 2 teaspoons sugar or maple syrup, 2 tablespoons water, and 1 teaspoon lemon juice. Cook over medium-low heat until the berries begin to release juices, about 4–6 minutes.

If you prefer a thicker compote, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to form a slurry, then stir it into the simmering berries and cook another 1 minute until thickened. Remove from heat and let cool slightly.

Heat a nonstick skillet or griddle over medium heat and brush with a little butter or oil. The surface is ready when a few drops of water sizzle and evaporate.

Scoop about 1/4 cup batter per pancake onto the hot skillet (adjust size as desired). Cook until bubbles form on the surface and edges set, about 2–3 minutes.

Carefully flip and cook the second side until golden brown, about 1–2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered while you finish remaining batter. Re-grease the pan as needed.

Stack pancakes (3–4 per serving) on each plate.

Spread about 3 tablespoons of vanilla Greek yogurt over the top pancake of each stack.

Spoon 2–3 tablespoons of the warm mixed berries compote over the yogurt and pancakes.

Scatter fresh blueberries and mixed berries over the compote for brightness and texture.

Top with a dollop (about 2 tablespoons) of whipped cream and, if desired, a light drizzle of maple syrup and a dusting of powdered sugar for presentation.