Estimated reading time: 9 minutes
If dessert-for-breakfast isn’t your thing, these nutritious, delicious pancakes—filled with juicy blueberries—may still win you over.
The easy pour-and-bake recipe (no flipping required) yields tender, fluffy pancakes with more than 20 grams of protein per serving. They're cake-like without any added sugar, leaving room for syrup or maple Greek yogurt (recipe included).
These pancakes can be made ahead, frozen, and reheated in a toaster or toaster oven. This quick, versatile recipe is a keeper for brunch and easy to double.
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What You’ll Love About This Recipe
- More than 20 grams of protein per 2 pancakes—perfect for a busy, active mornings
- Quick, easy, and wholesome
- Excellent for meal prep and large batch baking
- Flavor and texture are cake-like (especially with vanilla protein powder) and brunch-worthy
Ingredients
- Whole-wheat pastry flour
- Unbleached (all-purpose) flour
- Protein powder (vanilla recommended)
- Cinnamon
- Baking powder
- Baking soda
- Allspice (optional)
- Salt
- Milk (any kind)
- Plain Greek yogurt
- Eggs
- Vegetable oil (or melted butter/coconut oil)
- Blueberries (fresh or frozen)
Ingredient Notes
Whole-wheat pastry flour: (affiliate link) Adds B vitamins, some protein, fiber, and minerals. White whole wheat is an excellent swap and is not grainy.
Protein powder: Use your favorite; vanilla works best. (Example: dairy-free pea protein blends are a good option.) Try this Garden of Life vegetarian protein (affiliate link) with digestive enzymes and probiotics.
Cinnamon: If you use cinnamon often, choose brands tested for low heavy-metal content, like Morton and Bassett Organic (affiliate link) or Whole Foods 365 Organic and Regular.
Salt: Fine salt performs better than coarse kosher; the recipe uses a minimum of ¼ teaspoon—doubling it enhances flavor.
Allspice: Optional; ground cloves (affiliate link) is a good substitute.
Greek yogurt: Plain low-fat or whole-milk work best; nonfat is acceptable but less rich. If you’re not using vanilla protein powder, vanilla yogurt adds sweetness but also sugar.
Vegetable oil: Olive, canola, sunflower, or safflower oil are all good choices; melted butter or coconut oil are fine alternatives.
Blueberries: Fresh or frozen are interchangeable. If using frozen, keep them frozen until adding or toss them in flour first to prevent discoloration.
How to Make
1️⃣ Wash your hands, lathering with soap and rinsing with running water for 20 seconds, before starting.
2️⃣Preheat oven to 425°F. Line a quarter-sheet pan with parchment, or spray it thoroughly with nonstick baking spray.
3️⃣In a large bowl, whisk together the flours, protein powder, cinnamon, baking powder, baking soda, allspice (if using), and salt.
4️⃣In another bowl or large measuring cup, whisk the milk, Greek yogurt, eggs, and oil until the eggs are fully incorporated.
5️⃣Pour the wet ingredients into the dry ingredients and mix lightly until a few dry streaks remain.
6️⃣Gently fold in the blueberries with as few strokes as possible, continuing just until blueberries are evenly distributed and few to no dry streaks remain. Do not overmix—batter should be lumpy.
7️⃣Pour the batter into the prepared sheet pan and spread with a spatula so it reaches the corners and edges. Gently shake the pan side to side to level, if needed.
8️⃣Bake about 8 minutes, then rotate the pan front to back (careful not to spill). Bake another 8 minutes, then test for doneness: A toothpick inserted in the center should come out clean and the pancake should be set.
Note: This photo shows a half-size sheet-pan.
9️⃣Remove when just set and lightly golden. Cool 3 to 5 minutes on the counter, then lift the pancake from the pan using the parchment ends as handles.
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🔟Cut into eight equal squares/bars and serve with toppings such as maple syrup, berries, maple Greek yogurt, and nuts.
Prep Tips, Variations, and Storage
Do not overmix the batter—less handling yields more tender pancakes.
If using fresh berries, you can sprinkle them over the top after pouring the batter instead of mixing them into it.
This recipe is optimized for a quarter-sheet pan (affiliate link) If using a half-sheet pan (standard size), the batter will spread thinner. You may need to use a spatula to help it touch the edges. Reduce baking time by about 5 minutes.
With a half-sheet pan (affiliate link), it's better to coat the pan heavily with non-stick spray than use parchment paper.
Variations
- 🍓Berries: Swap blackberries, raspberries, or sliced strawberries for the blueberries.
- 🌰Nuts: Add chopped pecans, pine nuts, or macadamias (especially good with strawberries).
- Flax or chia: Up to 2 tbsp ground flaxseed or 2 tbsp chia seeds; these thicken the batter—thin with milk or water if needed.
- Chocolate chips: Use dark, white, or milk chips instead of or in addition to berries.
- Dried fruit: Craisins, raisins, or chopped dried apricots, pears, or mango add iron and sweetness.
Storage & Reheating
Refrigerate cut pancakes for 3 to 4 days.
To freeze: Wrap individual pancakes between sheets of wax paper or foil in stacks of 2 to 4, then place in a freezer-safe bag; good for at least 3 months.
Reheat frozen pancakes in a toaster or toaster oven. Use the microwave for refrigerated or frozen pancakes.
Nutrition Notes
A serving (2 pancakes) is an excellent source of calcium and potassium, minerals that work in tandem to strengthen your bones. Also, they are a good source of iron.
They contain a moderate amount of fat that is mostly heart-healthy and unsaturated, about 5 g of fiber, and small amounts of vitamins A and C.
These pancakes make a satisfying pre- or post-workout meal and a filling breakfast to last until lunch.
FAQ
They’re similar—soft, fluffy, and tender—but edges won’t be as crisp. Texture is between a pancake and a light breakfast cake, such as a kuchen.
The center should not wobble; a toothpick should come out clean, and the top should be lightly golden. Remove as soon as it’s set.
Overmixing or adding too much protein powder can toughen the texture. If the batter is thick, add milk or water.
Use a 1:1 gluten-free baking flour blend for gluten-free. For vegan, use flax or chia “eggs” and plant-based dairy. (Protein content will be lower.)
Related Recipes
Cottage Cheese Blueberry Muffins: No refined sugar, higher protein, and a classic bakery blueberry muffin flavor.
Frozen Blueberry Greek Yogurt with Mint: Creamy, sweet, and refreshing dessert with some protein and less added sugar.
4-Ingredient Banana Peanut Butter Smoothie: Easy, peasy with about 18 g protein
Savory Greek Yogurt Sauce: Recipe for a high-protein sauce for simply prepared chicken, seafood, and meat with variations.
High Protein Sheet-Pan Pancakes (with Blueberries)
Equipment
- 1 Large sheet pan
- 1 Liquid measuring cup or medium mixing bowl
- 1 Whisk
- Wooden spoon or spatula
Ingredients
- 1 cup whole-wheat pastry flour
- ¾ cup unbleached flour
- ¼ cup protein powder Use your favorite. Vanilla flavored powder tastes very good in this recipe.
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon allspice
- ¼ teaspoon salt fine, not Kosher
- 1½ cups milk low-fat or plant-based
- ½ cup plain Greek yogurt low-fat or whole milk
- 2 eggs
- 2 Tablespoons vegetable oil olive, canola, sunflower or use melted butter
- ¾ cup blueberries
Maple Greek Yogurt Topping
- 1 cup plain Greek yogurt low-fat or whole milk, or use your favorite plain plant-based yogurt
- 1 Tablespoon maple syrup
- ½ teaspoon maple extract
Instructions Start Cooking
- Wash hands thoroughly before starting, lathering with soap and rinsing under running water.
- Preheat oven to 425℉. Grease a sheet pan with non-stick baking spray, butter, or oil, or line with parchment paper.
- Combine dry ingredients in a large bowl and whisk together.1 cup whole-wheat pastry flour ¾ cup unbleached flour ¼ cup protein powder 1 teaspoon cinnamon ¼ teaspoon allspice 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt
- In a liquid measuring cup that holds 2 to 4 cups, combine remaining ingredients except for blueberries.1½ cups milk ½ cup plain Greek yogurt 2 eggs 2 Tablespoons vegetable oil
- Pour the liquid ingredients into the dry ingredients and stir gently creating a lumpy batter. Fold in blueberries, but do not beat the batter.¾ cup blueberries
- Pour the batter into the prepared sheet pan, spreading as necessary with a spatula or wooden spoon. You can also shake the pan back and forth on the counter to level and smooth. Be sure the batter touches the corners and edges.Bake for 15 minutes until the pancake is golden, rotating the pan front to back halfway through baking. A toothpick inserted in the center comes out clean when it is done.
- Remove from oven and cool briefly before cutting into 8 equal pieces. Serve with syrup, yogurt, and any desired toppings.
Maple Greek Yogurt Topping
- Combine all ingredients in a bowl and whisk until mixed. Taste for sweetness and add more syrup, monkfruit sweetener, or stevia, if desired. Serve alongside the pancakes.
Video
Notes
- Nutrition info is only for the pancakes and does not include the maple Greek yogurt topping, syrup, or other additions.
Nutrition
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Ruth Hall
Sounds filling and very nutritious!!