Bright, Fluffy, and Bursting With Flavor
These lemon blueberry protein pancakes are the breakfast of your summer dreams. They’re soft, fluffy, packed with juicy blueberries, and zingy with fresh lemon—basically sunshine stacked high on a plate. Best part? They take less than 10 minutes to make and are loaded with protein to keep you full and energized all morning.
Think of them as an upgraded version of your favorite lemon blueberry pancakes. With a base that’s subtly sweet and citrusy, and each bite filled with warm, jammy bursts of blueberry, you’d never guess these were high protein pancakes. But don’t be fooled—there’s enough fuel in here to power you through a busy morning or post-workout slump.
And because I’m extra, they’re layered with a thick, tangy lemon yogurt that takes things to the next level. Add a glossy blueberry compote on top (just two ingredients and two minutes!), and you’ve got a brunch-worthy stack that feels indulgent but is secretly macro-friendly.
So whether you’re carving out a slow weekend morning for yourself or meal-prepping a batch for busy weekdays, these blueberry lemon pancakes are the kind of recipe that makes healthy eating feel like a treat.
Macros Per Serving
422 Cal | 55g Carbs | 6g Fat | 42g Protein
- Macros Per Serving
- Why You’ll Love This Recipe
- Key Ingredients for these Lemon Blueberry Protein Pancakes
- Substitution Options
- Equipment and Tools
- How to Make Your Lemon Blueberry Protein Pancakes
- Tips and Tricks
- Storage Instructions
- More Pancake Recipes
- FAQs
- Recipe Card
- Save this recipe to your Pinterest Board
Why You’ll Love This Recipe
If you’re looking for a high protein breakfast that still feels like comfort food, this one’s a no-brainer. These protein blueberry pancakes are everything you want in a morning meal—quick, easy, flavorful, and satisfying. Whether you’re team meal prep or team treat-yourself, this stack checks every box.
- Quick and Easy: These lemon blueberry pancakes come together in under 10 minutes, making them perfect for hectic mornings or lazy weekend brunch.
- Protein-Packed: With a solid dose of protein per serving, these high protein pancakes help keep you full, fueled, and satisfied for hours.
- Bursting With Blueberries: Fresh or frozen blueberries melt into every bite, giving you that jammy, sweet contrast in each fluffy forkful.
- Bright Lemon Zest: The lemon adds a fresh, tangy balance to the sweetness and really wakes up the flavor.
- Layered With Goodness: Topped with creamy lemon yogurt and a quick blueberry compote, these pancakes with blueberries become a next-level breakfast.
- Meal Prep Friendly: Make a batch and store them in the fridge—just reheat and layer when you’re ready to enjoy.
- No Fancy Ingredients: Everything you need is simple and pantry-friendly, so you can whip these up any time the craving hits.
Get ready to fall in love with a breakfast that tastes like summer and fuels like a champ.
Key Ingredients for these Lemon Blueberry Protein Pancakes
These lemon blueberry protein pancakes come together with just a few staple ingredients—each one carefully chosen to deliver the perfect balance of flavor, fluff, and fuel. Let’s take a closer look at what makes this recipe shine:
- Large Brown Egg: Acts as the binder and brings richness and structure to the batter. It also adds a little extra protein boost to the pancakes.
- 0% Milkfat Yogurt: Adds a creamy tang to the base of the batter and helps create that fluffy, tender texture in each pancake.
- Nonfat Milk: Helps thin out the batter slightly while keeping it light. It also adds subtle sweetness and blends smoothly with the yogurt.
- All-Purpose Flour: Provides the right amount of structure while keeping the texture soft and cakey—ideal for pancakes with blueberries.
- Vanilla Protein Powder: The key to transforming this stack into a high protein pancake recipe. It sweetens naturally while adding an extra dose of fuel.
- Baking Powder: Gives the pancakes their rise, resulting in a fluffy and airy stack.
- Salt: Just a pinch to enhance the flavor and balance the sweetness from the blueberries and lemon.
- Lemon Juice: Adds that bright, citrusy zing to both the batter and yogurt topping. It’s what gives these blueberry lemon pancakes their signature freshness.
- Blueberries: The star of the show. Bursting with natural sweetness, these juicy berries create delicious pockets of flavor in every bite.
- Olive Oil Spray: Used to lightly coat the pan, helping the pancakes cook evenly and get those golden-brown edges.
- Lemon Instant Pudding Mix: Whipped into the yogurt topping for extra creaminess, thickness, and lemony flavor without the added sugar.
- Cornstarch or Tapioca Flour: Thickens the quick blueberry compote into that glossy, jammy consistency that’s perfect for layering.
- Water: Just a splash helps the berries burst and melt into a sweet, syrupy compote in under a minute.
Substitution Options
No need to make a last-minute grocery run—this recipe is flexible enough to accommodate a few swaps while still delivering that same delicious stack of protein blueberry pancakes. Here are some easy ways to make it your own:
- Yogurt: You can sub the 0% milkfat yogurt with a dairy-free option or full-fat version depending on your preference. Greek-style yogurt works great too for extra creaminess.
- Milk: Any non-dairy milk such as almond, oat, or soy will work just as well here. Just aim for an unsweetened version to keep the flavors balanced.
- Flour: For a gluten-free twist, you can swap the all-purpose flour with a gluten-free 1:1 baking blend or oat flour.
- Protein Powder: Feel free to use your preferred vanilla protein powder—whether it’s whey, casein, or plant-based. Just make sure it blends smoothly.
- Blueberries: Fresh or frozen both work well. You can even try swapping with raspberries or blackberries for a slight variation.
- Lemon Instant Pudding Mix: If you can’t find lemon, try using vanilla and adding extra lemon zest to boost the citrus flavor.
- Cornstarch or Tapioca Flour: Arrowroot starch or potato starch can be used to thicken the blueberry compote if needed.
Have fun experimenting! These blueberry lemon pancakes are super forgiving, and the combinations are endless.
**If there is a sub I haven’t mentioned above, it’s because I have not tested it and can’t speak for how well it would work for this recipe.
Equipment and Tools
There’s nothing complicated about this recipe—you just need a few basics to whip up these blueberry lemon pancakes from scratch. Most of these tools you probably already have in your kitchen!
- Mixing Bowls: One for the pancake batter and two smaller ones for the lemon yogurt and blueberry compote.
- Whisk or Fork: To mix together your wet and dry ingredients until smooth.
- Nonstick Skillet or Pan: A good nonstick surface is key for getting golden-brown pancakes that flip cleanly.
- Silicone Pancake Rings (optional): For picture-perfect, evenly shaped pancakes—but feel free to skip if you don’t have them.
- Measuring Cups and Spoons: To make sure your ingredient ratios are just right.
- Measuring Scale: Great for precision, especially when tracking macros or trying to nail consistency batch after batch.
- Microwave-Safe Bowls: For quickly whipping up that jammy blueberry compote in under a minute.
- Spatula: To flip your pancakes with ease and keep them intact.
Keep these tools on hand, and you’ll be flipping high protein pancakes like a pro. Clean-up is quick, and the end result? Worth every bite.
How to Make Your Lemon Blueberry Protein Pancakes
These high protein lemon blueberry pancakes are as simple to make as they are satisfying to eat. From start to finish, this breakfast comes together in just about 10 minutes and hits the sweet spot between fresh and filling.
Make the Pancakes
Start by adding your egg, yogurt, and milk into a mixing bowl. Whisk well until smooth. Then, add in your dry ingredients—flour, protein powder, baking powder, and salt—right on top. Mix again until a smooth batter forms. Finish it off with lemon juice and fold in your blueberries.
Preheat a pan over low to medium heat and spray lightly with olive oil. You can use silicone pancake rings for cleaner shapes, but they’re totally optional. Scoop about 1/4 cup of batter for each pancake and pour it into the pan.
Once bubbles start to form on the surface, carefully remove the rings (if using) and flip the pancakes. Cook until both sides are golden brown and the centers are cooked through.
Make the Lemon Yogurt
In a small bowl, whisk together the yogurt, milk, lemon pudding mix, and lemon juice until smooth and fluffy. This will be your creamy, tangy layering spread.
Make the Blueberry Compote
In another small bowl, mix together your blueberries and cornstarch with a splash of water. Microwave for about 60 seconds until the berries burst and the mixture turns jammy and glossy.
Assemble Your Stack
Layer a pancake on your plate and spread with a generous dollop of lemon yogurt. Repeat the layers until you’ve used all the pancakes.
Top your final stack with a crater of yogurt and a generous spoonful of warm blueberry compote. Garnish with a slice of lemon or a dusting of powdered sugar if desired.
These pancakes with blueberries are flavorful enough on their own, but you can drizzle a little maple syrup on top if you’re feeling fancy.
Tips and Tricks
Here are some helpful tips and tricks to make prepping your lemon blueberry protein pancakes as smooth and foolproof as possible. These little tweaks can make a big difference in flavor, texture, and presentation—especially when you’re working with ingredients like yogurt, blueberries, and lemon.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice adds a much brighter and more vibrant flavor than bottled. It really brings out the citrus notes in both the pancakes and yogurt.
- Don’t Overmix the Batter: Mix just until everything is combined to keep your pancakes soft and fluffy. Overmixing can lead to tough, rubbery results.
- Watch the Heat: Keep the heat on low to medium to ensure your pancakes cook through without burning. Protein pancakes tend to brown faster than traditional ones.
- Add Blueberries Last: Gently fold in the blueberries at the very end to avoid breaking them apart and turning the batter purple.
- Microwave with Care: When making the blueberry compote, keep a close eye on it. All it takes is one minute to go from whole berries to jammy perfection.
- Use Rings for a Uniform Stack: Silicone pancake molds help you create perfectly round pancakes—great for layering and presentation.
- Prep the Yogurt First: Make your lemon yogurt before cooking so it has time to thicken and chill while you prep the rest.
With these simple tips, your blueberry lemon pancakes will come out golden, fluffy, and bursting with flavor every time.
Storage Instructions
Here are some storage tips to keep your lemon blueberry protein pancakes fresh and delicious for later. Whether you’re meal prepping or saving leftovers, a little care goes a long way in preserving flavor and texture.
- Refrigeration: Store leftover pancakes in an airtight container in the fridge. They’ll stay fresh for up to 3 days and reheat well in the microwave or on the stovetop.
- Separate Components: Store the lemon yogurt and blueberry compote in separate containers to maintain their texture and consistency. This keeps the pancakes from getting soggy.
- Avoid Freezing the Yogurt: The lemon yogurt topping doesn’t freeze well and can separate once thawed. Stick to refrigerating this part only.
- Freeze the Pancakes: If you’d like to store the pancakes longer, freeze them in a single layer first, then transfer to a sealed freezer-safe bag. Reheat in the toaster or skillet for best results.
- Reheat With Care: When reheating, avoid high heat to prevent drying out the pancakes. A quick warm-up is all they need to taste fresh again.
By following these tips, your protein blueberry pancakes will stay just as fluffy and flavorful even after a day or two—perfect for meal prep or quick weekday breakfasts.
More Pancake Recipes
I’m such a pancake fiend, and these lemon blueberry protein pancakes have me craving even more fluffy, high protein breakfast stacks. These other recipes from Tisha’s Veggie Eats are right up the same alley:
FAQs
Here are some common questions I get about these lemon blueberry protein pancakes—check out the answers below for tips on prepping, storing, and customizing your stack:
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Can I make the batter ahead of time?
Absolutely! You can prep the batter up to 24 hours in advance and keep it in the fridge until ready to cook. Just give it a gentle stir before cooking—the texture may thicken slightly, but your lemon blueberry pancakes will still be soft and delicious.
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Can I freeze these pancakes?
Definitely. Let the cooked pancakes cool fully, then separate them with parchment paper and freeze in a sealed bag. They’ll keep for up to 2 months. When you’re ready, reheat in a toaster or skillet for best texture—no sogginess, just fluffy high-profile pancakes.
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What can I use instead of lemon yogurt topping?
If you’d rather skip the lemon yogurt, you can swap it for plain Greek yogurt with a splash of lemon juice and honey for sweetness, or even a dollop of vanilla pudding for a creamier twist. It’s still delicious and keeps the blueberry lemon flavor intact.
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Do I have to use protein powder?
No worries if you don’t have protein powder. You can replace with equal parts flour, or swap in Greek yogurt for a natural protein boost. Just know the texture might be slightly different—but still tasty!
Recipe Card
Lemon Blueberry Protein Pancakes
Ingredients
Blueberry Pancakes:
- 50 g Large Brown Egg (Vital Farms)
- 85 g 0% Milkfat Yogurt (Fage)
- 30 ml Nonfat Milk (Whole Foods)
- 20 g All-Purpose Flour (King Arthur)
- 15 g Vanilla Protein Powder (Quest)
- ½ tsp Baking Powder
- Pinch of Salt
- ¼ Lemon Wedge (juiced)
- 80 g Blueberries
- Olive Oil Spray
Lemon Yogurt:
- 85 g 0% Milkfat Yogurt (Fage)
- 30 ml Nonfat Milk (Whole Foods)
- 6 g Lemon Instant Pudding Mix (Simply Delish)
- ¼ Lemon Wedge (juiced)
Blueberry Compote:
- 80 g Blueberries
- 3 g Cornstarch or Tapioca Flour (Bob’s Red Mill)
- Splash of Water
Instructions
Blueberry Pancakes:
- In a mixing bowl, add in your egg, yogurt, and milk. Give it a good whisk until smooth.50 g (1) Large Brown Egg, 85 g (0.33 cups) 0% Milkfat Yogurt, 30 ml (2 tbsp) Nonfat Milk
- Add in the dry directly on top and mix again until smooth. Finally add in the lemon juice and fresh blueberries. Mix until incorporated.20 g (2.66 tbsp) All-Purpose Flour, 15 g (1 tbsp) Vanilla Protein Powder, 1/2 tsp Baking Powder, Pinch of Salt, 1/4 Lemon Wedge, 80 g (0.5 cups) Blueberries
- Grab a large pan and lightly spray with olive oil. Heat on low to medium heat and optionally use silicone pancake rings to get uniform pancakes. Grab about 1/4 cup of batter and add to each ring.Olive Oil Spray
- Once bubbles start to form up top, remove the rings and flip your pancakes. They should be golden brown on each side.
Lemon Yogurt:
- While those cook, in a smaller mixing bowl, mix together your yogurt ingredients and whisk until light and fluffy. Set aside.85 g (0.33 cups) 0% Milkfat Yogurt, 30 ml (2 tbsp) Nonfat Milk, 6 g (1 tsp) Lemon Instant Pudding Mix, 1/4 Lemon Wedge
Blueberry Compote:
- In a small bowl, add in blueberries plus your cornstarch or tapioca flour. Add a splash of water and microwave for 60 seconds. They should burst and become super glossy and jammy.80 g (0.5 cups) Blueberries, 3 g (1.5 tsp) Cornstarch or Tapioca Flour, Splash of Water
Assemble:
- Add one pancake to your plate and spread on a layer of your yogurt. Add a second pancake and repeat for all.
- On the last dollop of yogurt, create a little crater in the middle. Layer on your blueberry compote. Garnish with lemon slices if desired. Sprinkle with powdered sugar and dig in.
- You can use syrup as well but I found the natural sweetness from the fruit plus the pudding mix and protein powder to be plenty enough!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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