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Healthy High-Protein Blueberry Lemon Greek Yogurt Pancakes

Healthy High-Protein Blueberry Lemon Greek Yogurt Pancakes - featured image
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These pancakes are fluffy, protein-packed, and feature a bright lemon zest and fresh blueberries for a fresh and lively breakfast treat. They are easy to make, healthy, and keep you full for hours.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (120ml) milk (dairy or plant-based)
  • 2 tablespoons fresh lemon juice
  • Zest of one medium lemon
  • 1 tablespoon maple syrup or honey (optional)
  • 1 teaspoon vanilla extract
  • ¾ cup (about 110g) fresh or frozen blueberries
  • 1 tablespoon unsalted butter or oil for cooking

Instructions

  1. Preheat your skillet or griddle over medium heat for about 5 minutes until hot but not burning.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then stir in Greek yogurt, milk, lemon juice, lemon zest, maple syrup (if using), and vanilla extract until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients using a spatula. Do not overmix; some lumps are fine. Add a splash more milk if batter is too thick.
  5. Gently fold in the blueberries, adding frozen ones last and carefully to avoid bleeding.
  6. Lightly grease the skillet with butter or oil. Use a ladle or ¼ cup measuring cup to pour batter onto the skillet for evenly sized pancakes.
  7. Cook pancakes for 3-4 minutes per side, until bubbles form on the surface and edges look set, then flip. Pancakes should be golden brown with a lemon aroma.
  8. Keep cooked pancakes warm on a plate covered loosely with foil while cooking the rest.
  9. Serve immediately with your favorite toppings or store leftovers in an airtight container once cooled.

Notes

Do not overmix the batter to keep pancakes tender. Use room temperature eggs and milk for better fluffiness. Let batter rest 5-10 minutes before cooking. Cook on medium to medium-low heat to avoid burning. For fluffier pancakes, optionally whisk egg whites separately and fold in last. Frozen blueberries should be added last without thawing to prevent color bleeding.

Nutrition

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

Find it online: https://gleefulfork.com/healthy-high-protein-blueberry-lemon-greek-yogurt-pancakes-easy-recipe-for-perfect-breakfast/