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- 1 cup whole wheat flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup Greek yogurt (plain, unsweetened) - 1/2 cup milk (dairy or non-dairy) - 2 large eggs - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract - 1 cup fresh blueberries (or frozen if not in season) - Cooking spray or butter for greasing the pan Greek yogurt is a star ingredient in these pancakes. It packs protein, which helps build muscle. Each cup of Greek yogurt gives you about 20 grams of protein. This helps keep you full longer. It also has probiotics, which support gut health. Plus, it's lower in sugar than regular yogurt. This makes it a great choice for a healthy breakfast. When it comes to blueberries, both fresh and frozen work well. Fresh blueberries burst with flavor and color. They give your pancakes a nice pop. On the other hand, frozen blueberries are great when fresh ones are out of season. They are picked at peak ripeness, so they still taste sweet. Just toss them in the batter frozen to avoid mushiness. Either way, you’ll end up with tasty pancakes! {{ingredient_image_2}} First, gather your dry ingredients. In a large bowl, combine: - 1 cup whole wheat flour - 1 tablespoon baking powder - 1/2 teaspoon salt Whisk them together. Ensure there are no dry clumps. A good mix helps the pancakes rise. Now, it's time for the wet ingredients. In another bowl, blend: - 1 cup Greek yogurt (plain, unsweetened) - 1/2 cup milk (dairy or non-dairy) - 2 large eggs - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract Use a whisk or fork. Mix until smooth and creamy. This blend gives the pancakes their rich taste. Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until you see bubbles form. This takes about 2-3 minutes. Flip the pancake with a spatula. Cook for another 2-3 minutes until golden brown. Keep pancakes warm on a plate while you finish the rest. Enjoy your tasty breakfast! To make fluffy pancakes, don't over-mix your batter. Mix until just combined. A few lumps are okay. This keeps air in the batter. Air makes the pancakes light and fluffy. Let the batter rest for a few minutes before cooking. This helps with texture too. Use a non-stick skillet or griddle. It helps prevent sticking. A good spatula is vital for flipping. Consider a measuring cup for even pancake sizes. A whisk is great for mixing wet and dry ingredients. These tools will give you the best results. Avoid using cold ingredients straight from the fridge. Room temperature eggs and milk work best. This helps the batter mix more evenly. Don't cook on high heat; it can burn the pancakes. Also, resist the urge to flip too soon. Wait for bubbles to form on the surface. This ensures they cook properly. Pro Tips Use Fresh Blueberries: Opt for fresh blueberries when in season for the best flavor and texture. If using frozen, make sure to thaw and drain them to avoid excess moisture in the batter. Don’t Over-Mix: When combining wet and dry ingredients, mix just until combined. Over-mixing can lead to tough pancakes, so leave some small lumps in the batter for light, fluffy results. Keep the Heat Moderate: Cook your pancakes over medium heat to ensure they cook evenly without burning. If they brown too quickly, lower the temperature to give them time to cook through. Experiment with Add-Ins: Feel free to add other ingredients like chopped nuts or spices (like cinnamon) to the batter for a unique twist. Just be sure to adjust the liquid slightly if needed. {{image_4}} You can easily change this recipe to fit your diet. If you're gluten-free, use a gluten-free flour blend. For a dairy-free option, swap Greek yogurt and milk with coconut yogurt and almond milk. This keeps the pancakes soft and tasty. If you're vegan, try using flax eggs instead of regular eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. It thickens up nicely! Want to make your pancakes more exciting? Add-ins are a great way to boost flavor. You can sprinkle in some chopped nuts like walnuts or pecans for a crunchy bite. If you love chocolate, mix in some dark chocolate chips for a sweet twist. You can also try a hint of cinnamon or nutmeg for extra warmth. Just remember not to overmix when you add these extras! How you serve your pancakes can make a big difference. For a classic touch, drizzle warm maple syrup or honey over the top. Fresh fruit like sliced bananas or extra blueberries adds color and nutrition. You can also use yogurt as a topping for creaminess and protein. For a fun twist, sprinkle some powdered sugar on top for a sweet finish. Enjoying these pancakes with a side of scrambled eggs can make it a complete meal! After you make your protein-packed pancakes, let them cool down. Once cool, stack them with a piece of parchment paper between each pancake. This prevents them from sticking together. Place the stack in an airtight container. Store it in the fridge for up to three days. When you want to enjoy your leftover pancakes, you can use the microwave or a skillet. If using the microwave, heat them for about 20-30 seconds. Check if they are warm enough. For the skillet, heat over low heat for a few minutes until warm. Both methods keep the pancakes soft. To freeze your pancakes, follow the cooling and stacking method mentioned before. Place the stacked pancakes in a freezer-safe bag or container. They can last in the freezer for up to two months. When ready to eat, thaw them overnight in the fridge. Then reheat as mentioned above. Enjoy your tasty breakfast anytime! You can make pancakes without eggs by using alternatives. Common substitutes include mashed banana, applesauce, or flaxseed meal. For one egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This mixture helps bind the ingredients, similar to eggs. Yes, you can use other flours in this recipe. Almond flour, oat flour, or gluten-free blends work well. Each flour has a different taste and texture. Whole wheat flour gives a nutty flavor and more fiber. If you use a lighter flour, like all-purpose, your pancakes might be fluffier. Adjust the liquid in the recipe as needed, as different flours absorb moisture differently. These pancakes are high in protein mainly due to Greek yogurt. One cup of Greek yogurt has about 20 grams of protein. This is a great source for energy and helps build muscle. The eggs also add protein. Whole wheat flour contributes a bit as well, making these pancakes a healthy choice for breakfast. This blog post covered how to make great pancakes with Greek yogurt and blueberries. I shared ingredient lists, steps for mixing and cooking, and tips for fluffy results. You learned about variations for different diets and how to store leftovers. In my view, pancakes should be tasty and fun. Now, you can create delicious, protein-rich pancakes at home. Enjoy exploring all the options!

Protein Packed Greek Yogurt Blueberry Pancakes

Delicious and nutritious pancakes made with whole wheat flour, Greek yogurt, and fresh blueberries.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Greek
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup Greek yogurt (plain, unsweetened)
  • 0.5 cup milk (dairy or non-dairy)
  • 2 large eggs
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen if not in season)
  • 1 serving cooking spray or butter for greasing the pan

Instructions
 

  • In a large mixing bowl, thoroughly combine the whole wheat flour, baking powder, and salt by whisking them together until no dry clumps remain.
  • In a separate mixing bowl, blend the Greek yogurt, milk, eggs, honey (or maple syrup), and vanilla extract using a whisk or a fork until the mixture is smooth and creamy.
  • Pour the wet mixture into the bowl with the dry ingredients. Gently stir them together with a spatula or wooden spoon until just combined. Take care not to over-mix; it’s perfectly fine if some small lumps remain in the batter.
  • Carefully fold the blueberries into the batter using a spatula, ensuring they are evenly dispersed, but try to avoid smashing them.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter to prevent sticking.
  • For each pancake, pour approximately 1/4 cup of the batter onto the skillet. Cook until you see bubbles forming on the surface, which should take about 2-3 minutes.
  • Flip the pancakes with a spatula and allow them to cook for another 2-3 minutes or until they turn a lovely golden-brown color and are cooked through.
  • Once cooked, transfer the pancakes to a warm plate and cover them to keep them warm. Repeat the process with the remaining batter, adding more cooking spray or butter to the pan as needed.

Notes

Stack your golden pancakes neatly on a serving plate. Serve them warm, garnished with extra fresh blueberries and a generous drizzle of honey or maple syrup. A light dusting of powdered sugar can enhance their visual appeal!
Keyword blueberry, breakfast, Greek yogurt, healthy, pancakes