These look like thick, fluffy blueberry pancakes that can be made quickly without a complicated batter.

Ingredients — 8–10 pancakes

• 1 cup (120 g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 1 large egg
• ¾ cup (180 ml) milk
• ½ cup (120 g) Greek yogurt
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• ¾ cup fresh or frozen blueberries
• Cooking spray or a little butter

Quick method

1. Whisk egg, milk, Greek yogurt, honey and vanilla in a bowl.
2. Add flour, baking powder and salt.
3. Stir just until combined—a few small lumps are fine.
4. Gently fold in the blueberries.
5. Heat a nonstick skillet over medium heat and lightly grease it.
6. Pour about ¼ cup batter per pancake.
7. Cook for 2–3 minutes, until bubbles appear and the edges look set.
8. Flip and cook another 1–2 minutes.
9. Serve immediately with berries, Greek yogurt or a small amount of maple syrup.

💪 Higher-protein version

For more protein, use:

• ¾ cup flour
• ½ cup Greek yogurt
• 1 scoop vanilla whey protein
• 1 egg
• ¾ cup milk
• 1½ tsp baking powder
• ¾ cup blueberries

If the batter becomes too thick after adding protein powder, add 1–2 tbsp milk.

Tip: Don’t overmix the batter. That’s the easiest way to keep these soft and fluffy rather than dense.

Nut Information

Are these pancakes made with nuts?
No. The basic recipe contains no nuts.

Are they peanut-free?
Yes, provided your flour, yogurt, protein powder, milk and other packaged ingredients don’t contain peanuts or cross-contact warnings.

Can I add nuts?
Absolutely. Good choices include:

• Chopped walnuts
• Pecans
• Sliced almonds
• Pistachios

Add about ¼ cup chopped nuts to the batter or sprinkle them on top.

Which nut tastes best with blueberries?
Walnuts and pecans pair particularly well with blueberries.

Do nuts change the nutrition?
Yes. They increase calories, fat, protein and fiber. For example, ¼ cup chopped walnuts adds roughly 190 kcal and 4–5 g protein.

Can I make them completely nut-free?
Yes. Use nut-free milk and check the labels of protein powder and other packaged ingredients if you’re cooking for someone with a serious allergy.

❓ Q&A

Q: How can I make these pancakes faster?
A: Mix everything in one bowl, use a nonstick skillet, and cook several pancakes at once. The batter takes about 5 minutes to prepare.

Q: Why are my pancakes not fluffy?
A: Usually the batter was overmixed, the baking powder is old, or the pan wasn’t hot enough. Stir only until the ingredients are combined.

Q: Can I use frozen blueberries?
A: Yes. Add them directly from frozen. Don’t thaw them first, or they can release too much purple juice into the batter.

Q: Why do my blueberries sink?
A: If the batter is very thin, berries can sink. Make the batter slightly thicker or lightly coat the blueberries with a little flour before folding them in.

Q: Can I use oat flour?
A: Yes. Oat flour produces a softer, slightly denser pancake. You may need a little extra liquid.

Q: Can I use almond flour?
A: Yes, but don’t substitute it 1:1 for wheat flour. Almond flour behaves differently and generally needs additional binding ingredients.

Q: Can I use coconut flour?
A: Yes, but coconut flour absorbs much more liquid. It should be used in a specifically formulated recipe rather than as a direct replacement.

Q: Can I make these without Greek yogurt?
A: Yes. Replace it with an equivalent amount of milk, but the pancakes will generally be less creamy and slightly lower in protein.

Q: Can I make them without protein powder?
A: Yes. Greek yogurt and egg provide protein already. Protein powder is optional.

Q: What protein powder works best?
A: Vanilla whey protein is particularly good. Whey isolate often works well when you want more protein with relatively little carbohydrate.

Q: Can I use cottage cheese?
A: Yes. Blend the cottage cheese until smooth first, then use it in the batter for a higher-protein pancake.

Q: Can I make them low-carb?
A: Yes, but regular flour and blueberries contribute carbohydrates. A low-carb version would use a suitable low-carb flour blend and a smaller amount of berries.

Q: Can I make them keto?
A: A conventional flour-based version isn’t keto. A keto version requires a reformulated batter using ingredients such as almond flour or another keto flour blend.

Q: What can I use instead of maple syrup?
A: Use berries, Greek yogurt, sugar-free syrup, or a calorie-free sweetener.

Q: Can I add banana?
A: Yes. Mashed banana adds sweetness and moisture, but also increases carbohydrates.

Q: Can I meal-prep these?
A: Yes. Refrigerate cooked pancakes for about 3–4 days or freeze them for longer storage.

Q: How do I reheat them?
A: Microwave for about 20–40 seconds, or warm them in a toaster/toaster oven for a better surface texture.

Q: Can I freeze blueberry pancakes?
A: Yes. Cool completely, separate with parchment, place in a freezer bag, and freeze. Reheat directly from frozen.

Q: How do I stop them from burning before the middle cooks?
A: Keep the skillet at medium rather than high heat. Thick pancakes need enough time for the center to cook.

Q: How do I get the beautiful golden color shown in the picture?
A: Use a lightly greased nonstick pan and cook over consistent medium heat. Flip only once the surface has bubbles and the edges look set.

Q: What is a good topping if I’m trying to lose weight?
A: Try Greek yogurt + fresh blueberries + a little cinnamon instead of a large amount of butter and syrup. This adds volume and protein without making the topping extremely calorie-dense.