These truly light and delicious pancakes are grain-free with 34 grams of protein per serving. It tastes like a treat, but without any added sugar!
Ever since our protein powder finally got back in stock (after being sold out for the third time this year 🫠), I’ve been on a huge protein pancake kick. And my kids and husband are not complaining.
I’ve also been experimenting with a few simple tweaks to make the lightest, fluffiest, most moist protein pancakes possible without adding any sugar or grains. And guys… I nailed it. You need these Blueberry Lemon Protein Pancakes TODAY.
Recipe Highlights
- High protein: 34 grams of protein per serving!
- Zero added sugar: but still tastes lightly sweet.
- Light and fluffy: thanks to a few clever ingredients.
- Super filling: stay satisfied all morning long!
Key Ingredients
Greek Yogurt and Whole Milk
Combined, these tiny additions (only one tablespoon of each) provides moisture and acidity to the recipe, making the end product taste like a real treat. Plus, it adds more protein, calcium, and vitamin K2 which are critical for weight loss, bone density, and dental health.
Autumn’s Vanilla Protein Powder
We designed our protein powder to not taste like “protein powder”. Instead, it’s a zero added sugar way to sneak in a lot of protein into your favorite meals — like waffles, coffee, smoothies, and yogurt bowls — while tasting absolutely delicious. And boy oh boy, it makes incredible protein pancakes!
Our community is so obsessed with it that we’ve sold out three times… in the last 6 months.
Kickstart Your Journey
Shop Autumn’s Whey Protein Powder
Our delish bestselling zero added sugar, gluten & heavy metal tested whey protein powder!
Baking Powder
A very sneaky hack for light and fluffy pancakes! Baking powder helps to form little gas bubbles that make the pancakes airy and not dense.
Lemon Zest
This adds a bright, citrusy flavor that pairs incredibly well with blueberries. Just don’t add in the juice — this could make the pancakes too runny.
Equipment Needed
- skillet or griddle
- mixing bowl
- zester
How To Make This Recipe
Mix all ingredients except for the blueberries.
Stir in the blueberries and let this sit for about 5 minutes before cooking.
Cook the pancakes for 1-2 minutes on one side, then 1 minute on the other.
Serve with recommended toppings.
Ingredient Swaps
- Dairy: Sub out the greek yogurt and milk for unsweetened plant-based greek style yogurt, coconut milk, and a squeeze of lemon juice.
- Banana: To make this lower carb, use 1/2 cup pumpkin puree in place of banana.
- Egg: Sub in a chia egg (1 tbsp. chia seeds soaked in 3 tbsp. warm water).
Storing and Reheating
Leftover protein pancakes can be stored in a sealed container in the fridge for up to 4 days. Make sure to fully cool them before placing in the fridge. To reheat them, place on a medium low skillet for a minute or so. Don’t overcook! You can also try popping them in the toaster on a low setting for 30 seconds.
What to Pair This With
If you’re on a weight loss journey, then this recipe can be great as is. But if you’re active or struggling with hunger, then you may need to up the fats a bit. Try adding 1-2 servings of these whole food fats as toppings to your pancakes:
- 2 tbsp. pumpkin seeds
- 1 tbsp. peanut butter
- 1 tbsp. almond butter
- 2 tbsp. walnuts
- 3 tbsp. coconut flakes
Tips From The Nutritionist
Autumn Bates, CCN, MS, BS, CPT
Be careful not to overcook your protein pancakes! Cooking them for too long can dry them out. I always like to make my protein pancakes on the “lighter” side to ensure they’re perfectly fluffy and delicious.
FAQ’s
This recipe was specifically designed to work perfectly with Autumn’s Vanilla Protein Powder. But if you’re using a different protein powder, then it could alter the texture quite a bit. Try adding 1 tbsp. extra greek yogurt to enhance moisture.
Yes, but the flavor will be a bit different. Pumpkin puree is the best lower carb swap. Just use 1/2 cup pumpkin puree in place of the banana.
Other Recipes You May Love
- The Best Iced Protein Coffee; Perfect for a hot summer day!
- High Protein Overnight Oats with Raspberries and Lemon; Easy meal prep.
- Chocolate Chip Protein Muffins with Chickpeas; A sneaky way to get protein and fiber.
Did you love this recipe? Let me know in the comments below!
Fluffy Blueberry Protein Pancakes
Ingredients
Pancake
- 2 scoops Autumn's Vanilla Protein Powder
- 1 banana mashed
- 1 egg
- 1 tbsp. greek yogurt
- 1 tbsp. whole milk
- 1/4 tsp. baking powder
- 1/2 lemon zested
Toppings
- 1/4 cup greek yogurt
- frozen blueberries or fresh fruit
Instructions
- Preheat a cast iron skillet or griddle to medium high heat (measured at about 350 F).
- In a small bowl, thoroughly mix all pancake ingredients, except for the frozen blueberries, until a thick liquid texture forms.
- Gently stir in the frozen blueberries. Let this sit for 3-5 minutes to allow for the baking powder to finish reacting.
- When ready to cook, spray or grease the griddle and form small pancakes. Cook for about 1-2 minutes or until small bubbles start to form in the pancake. Flip, then cook for about 1 more minute.
- Top the pancakes with greek yogurt and fruit.
Equipment
Nutrition
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