Introduction

This Blueberry Protein Pancake Bread is a quick and healthy treat that combines the comfort of pancakes with the convenience of bread. Made with just six simple ingredients, it’s packed with protein and bursting with fresh blueberries. Perfect for breakfast or a nutritious snack on the go.

A thick slice of blueberry bread with a light golden brown crust sits on a white paper on a silver wire cooling rack, placed on a white marbled surface. The bread’s inside shows two main layers: a soft, light beige cake base and many plump, dark purple blueberries unevenly spread throughout. The juicy blueberries create deep purple patches, some almost black, contrasting with the pale cake. On the right side, a few whole blueberries rest gently on the marbled surface, adding to the fresh look. In the bottom left foreground, part of another blueberry bread slice is slightly blurred. The background is clean and white, emphasizing the bread’s texture and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups Protein Pancake Mix (or any just-add-water pancake mix, 210g)
½ cup Vanilla Protein Powder (45g, whey-casein)
⅔ cup Unsweetened Almond Milk (160ml)
¾ cup Non-fat Greek Yogurt (168g)
2 Eggs
1½ cups Blueberries (220g)
1 Tbsp Pancake Mix (for coating blueberries)

Instructions

Step 1: Preheat your oven to 350°F and line an 8½” x 4½” loaf pan with parchment paper.
Step 2: In a large bowl, whisk together the protein pancake mix and vanilla protein powder until well combined.
Step 3: Add the almond milk, Greek yogurt, and eggs to the dry ingredients. Whisk gently until just combined. Be careful not to over-mix to keep the bread light and tender. The batter should be thick; if too thick, add 1–2 tablespoons of water, or if too runny, add 1 tablespoon more pancake mix.
Step 4: Place the blueberries in a small bowl and sprinkle with 1 tablespoon of pancake mix. Toss gently to coat; this helps prevent the blueberries from sinking during baking.
Step 5: Fold the coated blueberries into the batter gently. Avoid over-mixing to keep the muffins fluffy.
Step 6: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula or the back of a spoon. Reserve a few blueberries for topping and scatter them evenly over the batter.
Step 7: Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for 10 minutes, then carefully remove it using the parchment paper. Transfer to a wire rack to cool completely before slicing.

Tips & Variations

For an extra flavor boost, add a teaspoon of cinnamon or vanilla extract to the batter.
Replace blueberries with other fresh or frozen berries like raspberries or blackberries.
If you don’t have protein pancake mix, regular pancake mix works but may reduce protein content.
For a dairy-free version, use a non-dairy yogurt alternative.

Storage

Store this protein pancake bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in a toaster or microwave before serving for a warm treat. You can also freeze the bread wrapped tightly in foil or plastic wrap for up to 2 months; thaw before reheating.

How to Serve

A white plate holds a single slice of blueberry bread with a golden-brown crust and a light, spongy interior filled with whole blueberries that give purple stains inside the bread. On top of the bread slice, there is a melting pat of yellow butter in the center. To the right side of the plate rests a silver fork. Around the plate on a white marbled surface, there are a few loose blueberries and two other slices of the same bread partially visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pancake mix instead of protein pancake mix?

Yes, regular pancake mix can be used, but the protein content will be lower. You may want to add extra protein powder to boost nutrition.

How do I prevent the blueberries from sinking to the bottom?

Coating the blueberries with a tablespoon of dry pancake mix before folding them into the batter helps keep them suspended evenly throughout the bread.