Lemon Blueberry Protein Pancakes

If summer had a flavor, I’m convinced it would taste exactly like these lemon blueberry protein pancakes. Light, bright, and bursting with juicy blueberries, they’re the perfect way to start a sunny morning—or bring a little sunshine to a cloudy one.

I’ll be honest: protein powders can be hit or miss for me. Some taste chalky, others are way too sweet, and most of the time I don’t want to drink my breakfast anyway. But the Lemon Italian Ice Clear Whey Isolate from 1 Up Nutrition actually surprised me. It tastes like something straight from a lemonade stand—refreshing, not overly sweet, and definitely not the kind of protein powder you have to “hide” in a smoothie. It’s lactose-free, packs 20 grams of protein per scoop, and I honestly could sip it with water all day. But instead of just drinking it, I decided to turn it into pancakes—and it did not disappoint.

These pancakes are fluffy, golden, and filled with bursts of blueberries. The lemony protein adds a bright, citrus twist that feels like summer in every bite. They also happen to be lactose-free, can easily be made gluten-free or vegan, and they’ll keep you full for hours thanks to the protein and Greek yogurt.

Whether you’re someone who loves pancakes but wants a more balanced breakfast, or you’re just looking for a fun way to use protein powder outside of shakes, this recipe is a keeper. Save it for your next weekend brunch or whenever you need a little breakfast glow-up.

And if you want to try the same protein I used, you can grab it from 1 Up Nutrition—don’t forget to use my code GabiL20 for 20% off.

Fluffy, Lactose-Free, and Easily Made Vegan

Dry Ingredients

• 1 scoop Lemon Italian Ice Clear Whey Isolate protein (1 Up Nutrition)
• 1/2 cup (60g) all-purpose flour (or oat flour for a gluten-free option)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt

Wet Ingredients

• 1 large egg or for egg-free: 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons water, mixed and rested for 5 minutes)
• 1/3 cup (80g) Greek yogurt or unsweetened applesauce (adds moisture and softness)
• 1/3 cup (80ml) milk of choice (whole, almond, or oat milk all work)
• 1 teaspoon vanilla extract
• 1/2 cup (75g) fresh or frozen blueberries

---

Instructions

1. In a bowl, whisk together all dry ingredients.
2. In a separate bowl, combine the wet ingredients. If making egg-free, prepare your flax egg ahead of time and let it thicken before adding it in.
3. Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix—this keeps the pancakes light and fluffy.
4. Gently fold in the blueberries.
5. Heat a nonstick skillet over medium-low heat. Scoop about 1/4 cup of batter per pancake and cook for 2–3 minutes, until bubbles begin to form on the surface. Flip and cook another 2–3 minutes on the other side until golden and cooked through.
6. Stack them high, drizzle with maple syrup, and add extra blueberries on top if you’d like.