Protein Pancakes with Blueberry Syrup

Author: Sarah Cobacho

Published: November 1, 2022

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Protein Pancakes with Blueberry Syrup

This pancake recipe is foolproof and a perfect way to start the weekend! It packs 20g of protein per serving. They are super fluffy, naturally gluten-free, and taste amazing! I love to have mine with blueberry syrup, and it’s such a good combo.

Protein Pancakes with Blueberry Syrup

Protein Pancakes with Blueberry Syrup

5 from 2 votes
A foolproof pancake recipe that’s perfect for a weekend breakfast. These fluffy pancakes pack 20g of protein per serving and are served with a homemade blueberry syrup.
Sarah Cobacho (
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes


Servings 2



  • 1 large ripe banana ((about 135 g))
  • 1 cup buckwheat flour
  • 1 tbsp ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup soy milk
  • 30 g vanilla protein powder
  • avocado oil (to grease the pan )


  • 1.5 cups frozen blueberries
  • 1.5 tbsp chia seeds
  • 2 tbsp fresh lemon juice
  • 4 tbsp water
  • 2 tsp maple syrup (optional – see notes)


  • In a bowl, mash the bananas using a fork. Mix in the ground flaxseed.
  • Add the baking powder, baking soda, flour, and protein powder to the bowl. Mix well.
  • Stir in the milk and let the batter rest for 5 minutes.
  • Heat a non-stick pan over low to medium heat and lightly oil it. Pour approximately ¼ cup of batter into the pan.
  • Cook the pancake for a couple of minutes until bubbles form on the top, then flip it over. Cook for another minute. Repeat with the remaining batter.
  • While the pancakes are cooking, prepare the blueberry syrup. In a small pot, combine the frozen blueberries, lemon juice, chia seeds, water, and maple syrup if using. Bring the mixture to a slow boil for 5 minutes, then turn off the heat. Mash the blueberries roughly with a fork.
  • Serve the pancakes stacked and covered with the blueberry syrup. Enjoy your delicious breakfast!


The sweetness of the syrup will depend on the ripeness of the blueberries; you can choose to hold the maple syrup until the blueberry syrup is ready, taste, and adjust to your liking.

Per Serving

Calories 385kcalCarbohydrates 65gProtein 20gFat 8gSodium 1030mgFiber 11gVitamin A 2IUVitamin C 5mgCalcium 207mgIron 4.5mg
COURSE Breakfast
CUISINE American
KEYWORDS Blueberry Syrup, easy breakfast, High Protein, Protein Pancakes
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