Save Start your morning with these Berry Protein Pancakes, a vibrant and wholesome breakfast designed to fuel your day. Bursting with fresh berries and paired with creamy Greek yogurt, these fluffy pancakes offer a delicious balance of nutrition and flavor that feels like a treat while providing a high-protein boost.
Save Whether you are powering up for a workout or enjoying a slow weekend brunch, this recipe is a reliable staple. The combination of whole wheat flour and protein powder creates a satisfying texture that pairs perfectly with the natural sweetness of honey and vanilla.
Ingredients
- 1 cup (120 g) whole wheat flour
- 1 scoop (30 g) vanilla protein powder (whey or plant-based)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup (240 ml) low-fat milk (dairy or unsweetened plant-based)
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 cup (150 g) mixed fresh berries (blueberries, raspberries, strawberries, chopped if large)
- 1 tbsp coconut oil or unsalted butter (for cooking)
- 1 cup (240 g) plain Greek yogurt
- ½ cup (75 g) fresh mixed berries
- 1–2 tbsp honey or maple syrup (optional)
Instructions
- Step 1
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- Step 2
- In a separate bowl, whisk the eggs, milk, honey or maple syrup, and vanilla extract until well combined.
- Step 3
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix; some lumps are okay).
- Step 4
- Gently fold in the mixed berries.
- Step 5
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Step 6
- Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until small bubbles form on the surface and the edges look set.
- Step 7
- Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Step 8
- Serve pancakes warm, topped with Greek yogurt, extra berries, and a drizzle of honey or maple syrup if desired.
Zusatztipps für die Zubereitung
To ensure perfectly fluffy pancakes, avoid overmixing the batter once the wet and dry ingredients are combined. Small lumps are perfectly fine and help maintain a light texture. Make sure your skillet is properly preheated over medium heat before adding the batter to achieve an even, golden-brown finish.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute whole wheat flour with oat flour or a certified gluten-free flour blend for a gluten-free version. While fresh berries are wonderful, frozen berries work just as well—simply add them to the batter without thawing to prevent them from bleeding too much color into the mix.
Serviervorschläge
Serve these pancakes stacked high, topped with a generous dollop of plain Greek yogurt for added creaminess and protein. Garnish with a handful of extra fresh berries and an optional drizzle of honey or maple syrup for the perfect touch of natural sweetness.
Save Enjoy a wholesome, energizing breakfast that doesn't compromise on taste. These Berry Protein Pancakes are a delicious way to incorporate more protein and fruit into your diet while starting your day on a healthy, high-energy note.
Recipe Questions
- → Can I use frozen berries instead of fresh?
Yes, frozen berries work perfectly in this batter. Add them directly without thawing to prevent excess moisture. They may extend cooking time slightly by 1-2 minutes per side.
- → What type of protein powder works best?
Vanilla whey or plant-based protein powder both work well. Avoid unflavored varieties as they can result in a bland taste. Chocolate powder creates a mocha-chocolate berry variation.
- → How do I store leftovers?
Refrigerate cooled pancakes in an airtight container for up to 3 days. Reheat in a toaster or microwave. For longer storage, freeze between parchment sheets for up to 2 months.
- → Can I make these gluten-free?
Absolutely. Substitute whole wheat flour with a 1:1 gluten-free flour blend or oat flour. Ensure your protein powder is certified gluten-free as well.
- → Why are my pancakes flat or dense?
Overmixing the batter develops gluten, making pancakes tough. Stir until just combined—some lumps are normal. Also ensure your baking powder and soda are fresh for proper lift.
- → Can I prepare the batter the night before?
It's best to mix batter just before cooking. The baking powder activates immediately and loses effectiveness overnight. Instead, measure dry and wet ingredients separately for quick morning assembly.