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Fluffy High-Protein Greek Yogurt Pancakes with Blueberry Compote

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These fluffy high-protein Greek yogurt pancakes are soft, airy, and packed with protein, served with a sweet and tangy blueberry compote. Perfect for a nourishing weekend breakfast or brunch treat.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240g) plain full-fat Greek yogurt
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • Unsalted butter (about 2 tablespoons for cooking)
  • For the Blueberry Compote:
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1–2 tablespoons maple syrup or honey
  • 2 tablespoons water
  • Optional: 1 teaspoon cornstarch mixed with a little water (slurry) for thickening

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the Greek yogurt and eggs until smooth. Add milk, vanilla extract, and maple syrup; stir gently to combine.
  3. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. The batter should be thick but pourable with some lumps.
  4. Let the batter rest for 5 minutes to activate the baking powder and hydrate the flour.
  5. While the batter rests, combine blueberries, lemon juice, maple syrup or honey, and water in a small saucepan. Simmer over medium heat for 8-10 minutes until berries soften and sauce thickens. For thicker compote, stir in cornstarch slurry and cook 1-2 minutes more.
  6. Heat a non-stick or cast iron skillet over medium heat. Add about 1 teaspoon unsalted butter per pancake and wait until it foams but does not brown.
  7. Pour 1/4 cup batter onto the skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook another 1-2 minutes until golden and cooked through. Adjust heat as needed.
  8. Transfer cooked pancakes to a plate and tent loosely with foil to keep warm while cooking the rest.
  9. Serve stacked pancakes topped with blueberry compote and optionally drizzle with extra maple syrup or a dollop of Greek yogurt.

Notes

Do not overmix the batter to avoid dense pancakes. Use room temperature eggs and milk for smooth batter. Rest batter for 5 minutes before cooking. Adjust batter consistency with milk or flour if needed. Cook on medium heat and flip pancakes only once. The first pancake is a test for heat and batter consistency. Blueberry compote can be made ahead and reheated gently.

Nutrition

Keywords: Greek yogurt pancakes, high protein pancakes, blueberry compote, fluffy pancakes, healthy breakfast, brunch recipe

Find it online: https://ovenmila.com/fluffy-high-protein-greek-yogurt-pancakes-with-blueberry-compote-recipe/