The Best Blueberry Protein Pancakes – 4 Ingredients!

If you love a warm stack of blueberry protein pancakes but want to fuel your morning with more staying power, this recipe is for you! No protein powder or fancy ingredients needed, but you’re still getting 30g protein! These pancakes are made with simple, wholesome ingredients; they are naturally gluten-free, packed with protein, and bursting with sweet blueberry flavor.

The Best Blueberry Protein Pancakes – 4 Ingredients!

My kids absolutely love these fluffy blueberry oatmeal pancakes! The first time I made them, I didn’t even mention they were “healthy”—I simply just called them blueberry pancakes, and they were gone in minutes.

The naturally sweet flavor and fluffy texture make them such a fun breakfast treat.

I love that I can whip them up quickly and have a protein-packed breakfast ready for everyone in under 15 minutes.

They’ve become a favorite pancake recipe, and I often 4x the recipe so we have leftovers to reheat for school mornings.

It feels so good knowing they’re starting the day with whole grains, fruit, and protein—all from real food ingredients!

Why you’ll love this 4-ingredient pancake recipe

Naturally sweet – Naturally sweet from juicy blueberries with no added sugar needed.

Extra protein – Packed with high-quality protein from Greek yogurt and eggs to help fuel your day. This entire recipe (1 serving!) gives you 30 grams of protein!

Perfect for the whole family – Kid-friendly and a perfect healthy breakfast for adults too. You can freeze these delicious pancakes ahead and reheat for your busiest mornings.

Simple ingredients you’ll need for blueberry oat pancakes

Scroll down to view the full recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Blueberry Greek yogurt – Adds tangy flavor, natural sweetness, and a protein boost
• Egg – For structure and added protein
• Oat flour – A whole grain flour that keeps this recipe gluten-free and high in fiber (make your own oat flour at home!)
• Fresh blueberries – Bursts of juicy flavor in every bite
• Baking powder
• Baking soda
• Sea salt

How to make blueberry protein pancakes

Step 1: Heat a large skillet over medium heat and add coconut oil or butter.

Step 2: To a bowl, add the yogurt, egg, and oat flour. Mix well until combined, then stir in the blueberries.

Step 3: Pour the pancake batter on the hot, greased surface. Let cook until bubbles form on top. Flip and cook another 2–3 minutes, or until golden brown on the second side.

Step 4: Repeat with any remaining batter, then serve warm with your favorite healthy toppings!

Watch me make healthy blueberry oatmeal pancakes

The full how to video can be watched below, or on my YouTube channel!

Healthy pancake topping ideas

• A dollop of Greek yogurt or applesauce
• Sliced bananas, additional blueberries or fresh berries
• A drizzle of pure maple syrup or honey
• Nut butter for extra healthy fats and protein
• Hemp seeds or chia seeds sprinkled on top
• Shredded coconut, chocolate chips or sprinkles for fun!

How to freeze and store pancakes

Making a big batch of blueberry protein pancakes? Perfect! Leftover pancakes freeze and store beautifully, making your mornings so much easier.

To Store in the Fridge: Allow the finished pancakes to cool completely to room temperature, then stack them with a small piece of parchment paper between each one to prevent sticking. Store in an airtight container in the fridge for up to 4 days. Reheat in a toaster or warm pan until heated through.

To Freeze: Let the pancakes cool fully, then lay them in a single layer on a parchment paper-lined baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. They’ll stay fresh in freezer bags for up to 6 months when stored properly.

To Reheat:

• Microwave: Heat individual pancakes for 20–30 seconds, or until warm.
• Toaster or toaster oven: Toast straight from frozen for crispy edges.
• Skillet: Warm on a pan over low heat if you prefer not to use the microwave.

Planning to add frozen pancakes into a lunchbox? No need to defrost it!

Simply add your oatmeal blueberry pancakes in and allow them to naturally defrost over the first few hours of school.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this blueberry protein pancake recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Blueberry Greek yogurt – Swap for plain Greek yogurt and add a splash of vanilla or a few extra blueberries for flavor.

Oat flour – Almond flour or whole wheat flour can be used, though the texture may vary slightly. If you don’t have oat flour (or don’t want to make it), you can use quick oats or rolled oats – both will and will give you hearty pancakes.

Fresh blueberries – Frozen blueberries work too! No need to thaw first, just add them straight in.

Whole egg – A flax egg or chia egg can be used as a plant-based option, though the pancakes may get slightly less fluffy pancakes. You can also swap in egg whites for even more protein.

More High-Protein Breakfasts to Try

• Blender cottage cheese pancakes
• Buckwheat oat pancake mix
• Pumpkin protein pancakes

If you try this fluffy protein pancakes recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published May 2013. Updated August 2025.