(High Protein) Lemon Blueberry Yogurt Pancakes
Brighten your spring brunch with these high protein breakfast recipes—fluffy lemon blueberry yogurt pancakes packed with fresh citrus flavor and wholesome ingredients. Perfect for a healthy brunch or meal prep, these high protein lemon blueberry yogurt pancakes deliver a light, satisfying bite that feels indulgent but fuels your day.
Why are my pancakes dense instead of fluffy?
Cause: Overmixing the batter or too much liquid
Fix:
- Mix until just combined (lumps are fine)
- Make sure your leavening (baking powder/soda) is fresh
Why don’t I get bubbles before flipping?
Cause: Heat too low or batter too thick
Fix:
- Cook on medium heat
- Look for bubbles forming across the surface before flipping
Why are they burning outside but raw inside?
Cause: Heat too high
Fix:
- Lower to medium or medium-low
- Give pancakes time to cook through evenly!!
Why do they stick to the pan?
Cause: Pan not hot enough or not greased properly
Fix:
- Preheat pan fully
- Lightly grease with butter or oil between batches
When should I flip pancakes?
Answer:
- When bubbles form and edges look set
- Bottom should be golden (usually ~2–3 minutes)
Why are my pancakes flat?
Cause: Dead baking powder or overmixed batter
Fix:
- Use fresh leavening
- Don’t overwork the batter
Why is my batter too thick or too runny?
Fix:
- Too thick → add a splash of milk
- Too runny → add a tablespoon of flour at a time
Cook with me!
(High Protein) Lemon Blueberry Yogurt Pancakes
Ingredients
- 1 ½ cups All Purpose Flour
- 2 tsp. Baking Powder
- ¼ tsp. Ground Cinnamon
- ¼ tsp. Baking Soda
- ¼ tsp. Fine Sea Salt
- ¼ cup Granulated Cane Sugar
- Zest of 2 Lemons
- 2 large Eggs
- 2 tbsp. Olive Oil
- ¾ cup Whole Milk or buttermilk
- 2 tbsp. Lemon Juice
- 1 cup Plain Greek Yogurt
- 1 – 1 ½ cups Fresh Blueberries
- Maple Syrup for serving
- Blueberries & Kiwi for garnishing
Instructions
- In a bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. Mix well.
- Rinse the blueberries under cold water, shaking off as much excess water as possible, then add to the flour mixture. It’s okay if the blueberries are slightly wet as it’ll help the flour to stick better! Set aside.
- In a separate bowl, combine the sugar and lemon zest. Rub together with your fingertips for 30 seconds to release the essential oils.
- Add the eggs and olive oil to whisk vigorously for 1 minute.
- Add the milk, lemon juice, and yogurt. Whisk vigorously for 30 seconds, or until very smooth.
- Add the flour-blueberry mixture then mix until well-combined with a spatula. Let batter rest 5-10 minutes.
- Heat up a griddle over medium heat. Grease very generously with butter as this will help give the browned, crisp pancake edges.
- Using ¼ cup to 1/3 cup batter per pancake, cook until you begin to see bubbles form on top and the edges are browned, about 2-3 minutes. Flip to cook an additional 1-2 minutes. Gently press on the center of the pancake to see if it’s firm or not. If it’s firm, it’s fully cooked through!
- Enjoy the pancakes warm with maple syrup, fresh blueberries and kiwi.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Can I use frozen blueberries?
This worked exactly as written, thanks!
Just made these and they were delicious! I didn’t have any Greek yogurt so I actually subbed in equal parts cottage cheese. They came out nice and fluffy still, so just know that’s always an option as well!
Can you sub for gf flour?
hi Natalie! yes, you could! I would recommend using a 1 to 1 substitute gf flour such as a bob’s red mill one!