Save to Pinterest Start your morning on a high note with these High-Protein Greek Yogurt Pancakes with Blueberry Compote. This recipe reimagines a breakfast classic by incorporating protein-rich Greek yogurt and fiber-filled whole grains like oat and whole wheat flour. The result is a stack of incredibly fluffy pancakes that feel indulgent but provide long-lasting energy for your day. Topped with a vibrant, naturally sweet blueberry compote, they are the perfect center-piece for a healthy and satisfying brunch.
Save to Pinterest What makes these pancakes stand out is the interplay between the tangy Greek yogurt in the batter and the bright acidity of the lemon-infused blueberry sauce. As the blueberries simmer and burst, they create a thick, glossy compote that soaks beautifully into the warm, golden cakes. Whether you are fueling up after a morning workout or enjoying a slow weekend with family, this dish brings a touch of gourmet flair to your table without the guilt.
Ingredients
- Pancake Batter: 1 cup (240 g) plain Greek yogurt, 2 large eggs, 1/2 cup (60 g) whole wheat flour, 1/2 cup (60 g) oat flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tbsp honey or maple syrup, 1 tsp vanilla extract, 2–3 tbsp milk.
- Blueberry Compote: 1 1/2 cups (200 g) fresh or frozen blueberries, 2 tbsp water, 1 tbsp lemon juice, 1 1/2 tbsp maple syrup or honey.
- To Serve (Optional): Greek yogurt, fresh blueberries, chopped nuts.
Instructions
- Step 1: Prepare the Compote
- In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly (5–7 minutes). Set aside to cool slightly.
- Step 2: Whisk Wet Ingredients
- In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until smooth.
- Step 3: Mix Dry Ingredients
- In a separate bowl, mix whole wheat flour, oat flour, baking powder, baking soda, and salt.
- Step 4: Combine Batter
- Fold the dry ingredients into the wet mixture until just combined. Add milk 1 tablespoon at a time to achieve a thick but pourable batter.
- Step 5: Heat the Skillet
- Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil.
- Step 6: Cook the Pancakes
- Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
- Step 7: Serve
- Serve pancakes warm with blueberry compote, extra Greek yogurt, fresh blueberries, and chopped nuts if desired.
Zusatztipps für die Zubereitung
For the best results, ensure your skillet is preheated properly before adding the batter; this helps achieve that perfect golden-brown crust. These pancakes also freeze exceptionally well; simply store them in an airtight container and reheat in a toaster for a quick and easy weekday breakfast.
Varianten und Anpassungen
To increase the protein content, you can add one scoop of vanilla protein powder to the dry ingredients, adjusting the milk amount to keep the batter pourable. For a gluten-free option, use certified gluten-free oat flour and substitute the whole wheat flour with a gluten-free flour blend. You can also vary the fruit by using mixed berries in place of the blueberries.
Serviervorschläge
Serve these warm pancakes with an extra dollop of Greek yogurt for added creaminess. For a complete brunch experience, pair them with a glass of fresh orange juice or a light sparkling wine. The combination of the warm compote and crunchy chopped nuts creates a wonderful contrast in textures.
Save to Pinterest Enjoy your High-Protein Greek Yogurt Pancakes with Blueberry Compote as a nutritious start to your day. This balanced meal provides the perfect mix of proteins, healthy fats, and complex carbohydrates to keep you satisfied and energized.
Common Recipe Questions
- → Can I make these pancakes ahead of time?
Yes, these pancakes freeze exceptionally well. Let them cool completely, then store in a freezer-safe bag with parchment paper between layers. Reheat in a toaster for 2-3 minutes until warm and crispy.
- → What can I substitute for Greek yogurt?
You can use regular plain yogurt, though the protein content will be lower. For a dairy-free version, coconut yogurt works well—you may need to add 1-2 extra tablespoons of flour to achieve the right consistency.
- → How do I know when to flip the pancakes?
Wait until bubbles form across the surface and the edges appear set and slightly dry—usually about 2-3 minutes. The underside should be golden brown. Flip gently and cook for another 1-2 minutes until cooked through.
- → Can I use different fruits for the compote?
Absolutely. Mixed berries, strawberries, raspberries, or even sliced peaches work beautifully. Adjust the maple syrup slightly based on fruit sweetness—tart fruits may need an extra tablespoon.
- → Why is my batter too thick or too runny?
Batter consistency can vary based on yogurt brand and flour type. If too thick to pour, add milk one tablespoon at a time. If too runny, sprinkle in a tablespoon of flour. The ideal batter should be thick but slowly pour off a spoon.
- → Are these suitable for a high-protein diet?
With 14 grams of protein per serving from Greek yogurt and eggs, these pancakes are an excellent choice. For even more protein, add a scoop of vanilla protein powder to the batter and increase milk accordingly.