Blueberry Protein Breakfast Pastries
Looking for a delicious, nutritious breakfast that’s part muffin top, part pancake, part pastry— and packed with fuel for your day? These Blueberry Protein Breakfast Pastries might just become your new favorite!
They’re light on calories and sugar, filled with protein, and bursting with antioxidant-rich berries. The texture is crisp on the outside and soft, chewy, and fruity on the inside. In my humble opinion, it’s a mouthful of epic yum!
And while the recipe calls for protein pancake mix, you don’t necessarily need it—you’ve got plenty of other options! I tested several variations using flour, standard pancake mix, gluten-free versions, and even combos with protein powder. You’ll find all of these details in the notes section below, along with my favorite no-sugar-added vanilla yogurt brands… plus simple swaps if you prefer plain yogurt. (When using plain yogurt, you’ll need to add a splash of vanilla extract and a drizzle of maple syrup to ensure they’re sweet and flavorful — full details in the Notes!). There are so many ways to make this your own!
Why you’ll love this recipe
- Perfect for busy mornings: Grab one on your way out the door or reheat for a warm, bakery-fresh experience.
- Packed with antioxidants: Berries provide brain-boosting benefits, helping to fight oxidative stress and support cognitive function.
- Berry customizable: You can use whatever berries you have on hand, fresh or frozen; just be sure to chop strawberries or blackberries into smaller pieces.
- Tastes like a treat: Light, crispy, and chewy with just the right amount of sweetness—sort of like a healthier Danish or Pop Tart!
- Make-ahead & meal-prep friendly: Bake a batch, freeze extras, and enjoy all week.
They’re perfect for an on-the-go breakfast (a quick 15-second zap in the microwave creates a warm, bakery-fresh experience) or a cozy afternoon treat paired with a cup of tea or your favorite latte. They can also serve as a terrific post-workout snack, providing the perfect balance of quality carbs and protein for recovery.
As a mom (to now four adult kids!), I know the morning hustle is real, and having a breakfast everyone can enjoy together can feel like a lifesaver. These pastries may just be your ticket. I love making them for family brunch gatherings because I know I’m serving up something that’s nourishing, naturally sweet, and made with simple ingredients. Bonus points: they feel like a treat, so no one’s complaining!
Even now, when my kids visit, these pastries have become a go-to request. It warms my heart knowing they love them just as much as I do! They’re a breeze to whip up and always a crowd-pleaser—whether I’m serving them straight from the oven or reheating a batch from the freezer.
For more berry-licious recipes, try my Protein Berry Oatmeal for a hearty, energizing breakfast—it pairs juicy berries with whole-grain oats to fuel your morning. You may also like my Blueberry Muffin Overnight Oats!
Or, for a naturally sweet spread, try my Blueberry Chia Jam—it’s easy to make, requires only two ingredients, and perfect on toast, yogurt, or mixed into cottage cheese.
And don’t miss my 3-Ingredient Berry Cobbler, a warm, comforting dessert that comes together in minutes but tastes like you spent hours in the kitchen. With these recipes, you’ll be enjoying berries from morning to night!
Try my Sheet Pan Pancakes next!
Blueberry Protein Breakfast Pastries
Ingredients
- 2 large eggs
- 1 cup nonfat Greek vanilla-flavored yogurt*
- 1 cup Kodiak pancake mix, or another favorite pancake mix**
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cup blueberries, fresh or frozen; mixed berries work too—just ensure they’re small pieces
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Mist parchment paper with nonstick oil spray.
- In a medium bowl, beat the eggs until frothy. Add the Greek yogurt and whisk until smooth.
- Add the dry ingredients: Sprinkle the pancake flour evenly over the wet mixture. Add the baking powder and kosher salt on top of the flour, then lightly mix them into the dry flour before stirring everything together until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Spray a ⅓ cup measuring scoop with nonstick spray to prevent sticking. Use it to drop equal portions of batter onto the prepared baking sheet. For a pretty finish, press a few extra blueberries on top of each pastry.
- Bake for 20 minutes, or until the tops are lightly golden brown and the centers are just slightly jiggly.
- Remove from the oven and allow the pastries to cool completely on the baking sheet for about 30 minutes. This step is important to ensure they firm up to the perfect texture and they are less likely to stick.
Notes
I recommend misting the parchment paper with nonstick oil spray to ensure the pastries don’t stick and are easy to remove once they’re done cooking and have slightly cooled on the counter. I haven’t had any problems with sticking, but some people have written in to say they’ve had an issue so it’s worth misting the parchment paper to be extra cautious. Swaps for the Pancake Mix
I tested this recipe using lots of different substitutions for the protein pancake mix. Any of the following variations will work well—use the same one cup amount, unless otherwise specified. All of the straight flours (non-pancake mix varieties) will require an extra 1 teaspoon of baking powder, for a total of 3 teaspoons (or 1 Tablespoon).
- Standard pancake mix (not a protein type)
- Standard gluten-free pancake mix (I used King Arthur, so I’m not sure if other brands will work as well)
- All-purpose flour + 1 extra teaspoon baking powder (for a total of 3 tsp)
- Bread flour+ 1 extra teaspoon baking powder (for a total of 3 tsp)
- White-whole wheat flour+ 1 extra teaspoon baking powder (for a total of 3 tsp)
- Whole wheat pastry flour + 1 extra teaspoon baking powder (for a total of 3 tsp)
- Whole wheat flour + 1 extra teaspoon baking powder (for a total of 3 tsp)
- Whole wheat flour (3/4 cup) + vanilla or berry-flavored protein powder (1/4 cup)+ 1 extra teaspoon baking powder (for a total of 3 tsp)
• Make sure your yogurt is very thick, and drain off any liquid from the top before mixing in with your eggs. I recommend vanilla or berry-flavored Greek yogurt without any added sugar. Two brands I like using include Oikos Triple Zero and Chobani 20g. • I’ve also tested this recipe using plain, unflavored, nonfat Greek yogurt. If you decide to give this a try, you’ll need to add 1 tsp of vanilla extract and 2 Tbsp of a sweetener. For the sweetener, I recommend maple syrup, but you could also use regular sugar, coconut sugar, or honey (although if you use honey, your breakfast pastries will have a honey-forward flavor, so be sure you love honey!). Since the vanilla and maple syrup will add extra liquid to your batter, add a few tablespoons of additional flour or pancake mix to thicken it back up. Fresh vs Frozen Blueberries
You can use either fresh or frozen blueberries in this recipe. No need to thaw the frozen ones first—just add them straight from the freezer. If your frozen berries are stuck together in clusters, break them apart before adding. Also, give them a quick shake to remove any ice crystals, which can add unwanted moisture to the batter. NOTE: Frozen berries may cause a little extra color bleed (you might notice purple streaks throughout your batter and finished pastries, which is perfectly normal and doesn’t affect flavor). To help minimize this, gently fold the frozen berries into the batter at the very end and avoid over-mixing. Substitutes For Eggs
A few people have asked about a substitute for the eggs, and so I tested this recipe using both a “chia egg” and a “flax egg”. Either one will work! There’s not really much of a difference in the texture or flavor of the final product—maybe I detected a slightly chewier texture when using ground flaxseed over the chia seed. Here’s how to make this substitute for the two eggs in this recipe:
- Combine 2 Tbsp of either chia seeds or ground flaxseed with 5 Tbsp water. (Both chia seeds and ground flax work for this recipe, but ground flax is preferred.)
- Mix and let sit for at least 10 minutes to slightly firm into a gel.
• Fridge: Store in an airtight container in the refrigerator for up to 5 days. Enjoy cold, or reheat in the microwave for 10-15 seconds to restore their fresh-baked feel.
• Freezer: Freeze pastries in a single layer, then transfer them to a freezer-safe bag. To reheat, microwave for 20-30 seconds or warm in a toaster oven. Tasty Variations
• Flavor boost: Add ½ tsp of vanilla or almond extract to the batter for an extra flavor punch.
• Berry swaps: Replace blueberries with raspberries, diced strawberries, or chopped peaches for a twist. Just be sure the fruit pieces are all small
• Add a glaze: Make these even more special with a drizzle of glaze made from light cream cheese mixed with a touch of maple syrup or powdered sugar.
Can you help with ingredients to sub for protein pancake mix ? I’d prefer to make the “ mix” myself to avoid dairy or other allergens in packaged mixes.
Thank you.
Hi Stefanie! I’m testing all sorts of flour options and variations for these pastries in the next few days. As soon as the results are in, I’ll be updating the notes section with the details. I’m determined to have delicious options for you!
Hi Stefanie – thanks for your question! Joy has tested out several different substitutes for the Kodiak protein pancake flour. You can check out the recipe notes section for more information. Happy cooking! 🙂
-Alison
Would whey protein work instead of pancake flour?
Hi Frank! I’m testing a combo of flour and protein powder in the next few days. Stay tuned — as soon as the results are in, I’ll be updating the notes section with the details. My guess is that a combo will work but not 100% whey protein powder. I’ll know for sure soon!
Hi Frank! Great question – Joy has tested out several substitutes for the Kodiak protein pancake flour. Please check out the recipe notes section for updated information 🙂
-Alison
Hi Joy! Love all your recipes! Could you use a gluten free pancake mix and is there one you recommend?
Sandy
Hi Sandy! I’m testing with all sorts of flour options and a gluten-free pancake mix in the next few days. As soon as the results are in, I’ll be updating the notes section with the details… stay tuned!
Hi Sandy! Yes, Joy has tested this recipe using King Arthur gluten-free pancake mix and found that it works well. She has not tried other gluten-free pancake mixes, but if you decide to experiment with a different brand, please let us know how it turns out. You can check out the recipe notes for more information on how to make this gluten-free swap!
-Alison
Can you make this with regular pancake mix ?
Hi Janice — yes you can! Hoping you love them like we do!
What could be substituted for yogurt? Can’t eat yogurt. Thanks
Hi Susan! I’m going to find you a substitute in the next few days — stay tuned. In the meantime, can you let me know if you can tolerate any dairy (milk, cottage cheese, etc) or a non-dairy yogurt, such as coconut or soy? Thanks!
Would like any suggestions on what to use in place of store bought pancake mix.
Hi Lori, I’m testing all sorts of flour options and variations for these pastries in the next few days. Stay tuned — as soon as the results are in, I’ll be updating the notes section with the details!
Hi Lori, Joy has tested several different substitutes for store-bought pancake mix. Please take a look at her updated recipe notes section for more information. 🙂
-Alison
These breakfast pastries were delicious! I did add vanilla to mine as I always do to sweet recipes. These are hubby approved. I prepared 3 more batches for the freezer.
Your recipes are always healthy and delicious.
Thank you for sharing.
I’m so happy you (and your hubby) loved them, Sandy! A dash of vanilla makes everything taste better–great addition! Thanks for sharing this wonderful review… and for being here 😉
Interested to know if i can mix a gluten free flour and protein powder for this recipe.
Hi Nancy! I’m testing lots of combinations in the next few days (GF flour + protein powder is on the list). As soon as my results are in, I’ll update the notes section with all relevant information. Stay tuned!
King Arthur makes a GF protein pancake mix. That’s what I’m going to use for this recipe.
I tested that GF brand earlier this week and it worked! See my recipe notes for the details!
Hi Nancy – thanks for your question! If it’s an all-purpose (1 to 1) GF baking or bread flour it will work. However almond flour or coconut flour will not work in this recipe. You can check out Joy’s updated notes section for more information on how much protein powder to add. We hope this helps, thanks again for being a part of our community!
-Alison
Hi,
The Blueberry Protein Breakfast Pastries recipe lists “2 large egg” in the ingredients and then says to beat the “egg”. Does this recipe need one egg or two eggs? Thanks.
HI Karen — you caught an error, ha! It should say beat the “eggs” plural. Thanks for that!
Hi! What brand of vanilla yogurt did you use?
Hi Lisa, thanks for your question! Joy uses either Oikos Triple Zero OR Chobani 20g Protein Vanilla. Neither of these contain any added sugar. Hoping you love the recipe—please let us know what you think if you decide to give it a shot!
—Donna
Hi can you put in a muffin pan?
Hi Monica, that’s a good question! I haven’t tried making these in a muffin tin, but I am betting they’ll be perfect. Just be sure to mist the inside of each compartment with non-stick oil spray so they don’t stick (and can be easily removed). Let me now how they turn out!!
JOY, I have been making your oatmeal bakes (peaches and Cream and cinnamon Roll) plus a few others and they are my go to for breakfast. I am definitely going to put these in my to do list for today. They sound yummy.
Nancy
Awww, Nancy, this just made my day! I think you’re going to love these easy berry pastries… and they freeze well too. Can’t wait to hear what you think!
looking forward to options,
They’re coming, BJ!
Hello- Eggs are becoming difficult to find in my area. Would I be able to substitute with a flax egg instead? Or something else?
Hi Ashley! I haven’t tested this with flax eggs, but I will — and when I do, I’ll report back and also add it to the note section!
Hi Ashley! Yes, Joy has tested out chia seeds and ground flaxseed as egg substitutes for this recipe. She found that they both worked well. Please check out the updated recipe notes for more information. Happy cooking!
-Alison
I absolutely love your recipes!
Thank you so much, Gail!!! So happy you’re here 😉
Joy, can you use a Lactaid-free Greek Yogurt?
Hi Sheri, yes, Joy thinks Lactaid-free Greek yogurt will work, but to make sure it’s thick! If your batter is runny after mixing, add in a few extra tablespoons of dry mix to thicken it up. Please let us know if you decide to try it—we’d love to know what you think!
—Donna
Your recipes are amazing and so delicious. I love following you.:)
Thank you so much, Michelle! So happy you’re here 😉
These were ok. I like that I could make them in advance and have them handy in the fridge or freezer. My daughter liked them which is why I gave them 4 stars. I made some with chocolate chips and some with fresh blueberries.
But mine did not turn out like the picture – mine spread and were flat like a pancake. I followed the recipe except I used whole milk plain greek yogurt instead of nonfat yogurt. Do you think this is why they turned out flat? Also, mine started developing condensation underneath shortly after I took them out of the oven. If I hadn’t moved them to a baking rack to cool they would have become wet.
Hi Michelle! First, I love that you made a mix of chocolate chip and blueberry—sounds delicious! And I’m so glad your daughter enjoyed them
It sounds like the whole milk Greek yogurt might have been the reason they spread so much, as it was likely thinner and creamier than commercial nonfat Greek yogurt brands (super thick yogurt works best in this recipe). If you decide to try it again, I suggest draining off any excess liquid from your yogurt before adding to the eggs, and also mixing in a few extra tablespoons of pancake mix at the end to thicken up the batter — the batter should be thick and spongy before baking. And great call on moving them to a baking rack! I haven’t have that issue when using a commercial nonfat brand of vanilla yogurt, but I do have to let them completely cool on the sheet so the texture has a chance to set and firm before lifting them off with a spatula and enjoying. They’re very soft and moist when they first come out of the oven, so the cooling process is key. Hoping this helps!
Hi, This recipe sounds really tasty. Can you suggest a way to add extra fiber? Raspberries ? Chia seeds? Thanks, Sandy Hall
Hi Sandy! You can add 1 to 2 Tbsp chia seeds or ground flax — and if you couple the blueberries with raspberries, that will also boost the fiber, since raspberries have slightly more fiber than their blue cousins! 🙂
Mine are in the oven now but they have spread a lot, looking pretty flat my yogurt was greek but homemade and plain Would that make a big difference? thank you!
Hi Sharon, so amazing that you made your own Greek yogurt! If the yogurt was thin and runny, that could be part of the issue. In that case, try adding a bit more dry pancake mix or flour to thicken up the batter before folding in the blueberries. Hopefully that helps for next time!
—Donna
I tried this recipe but the breakfast pastries came out more like a breakfast wrap. They were not fluffy. How do I remedy this?
Also, can you use protein oats and any other ingredients instead of pancake mix?
Thank you!
Hi Susan, we’re so sorry yours didn’t puff up like they were supposed to. A few folks have commented to say they had the same issue and Joy has been trying to figure out what’s going on, experimenting with different flour variations. Joy has suggested adding a little extra dry pancake mix or flour to the batter to make sure it’s nice and thick—this will hopefully help the pastries hold their shape when baking! (Joy’s batter is thick and sticky before baking.)
As for the oats, Joy hasn’t tried this yet but thinks it potentially will work. If you decide to give it a shot, you’ll need to add the baking powder. Please let us know how it turns out and thanks for stopping by to share your thoughts!
—Donna
This is a great recipe. However, after using the exact ingredients and following your steps, they baked like pancakes! Any tips?
Hi Kendl! I’m so sorry you had this flattening issue, I know how frustrating it can be when a recipe doesn’t turn out as expected. You’re not the only one—I’ve heard from a few others who had the same issue, and I’m still trying to figure out why it happens for some and not others. I’ve personally made these blueberry treats countless times, and have tested all the different flour variations, and consistently get a slight puff: So very strange!
One quick remedy that might help is adding a few extra tablespoons of pancake mix if your batter seemed runny. Mine is always thick and sticky going onto the baking sheet, which helps the pastries hold their shape. I really appreciate you taking the time to share your feedback—and if you decide to give it another go, let me know if the extra pancake mix helps!
These muffins were so very delicious! I’ll be making these very often !
So thrilled you enjoyed this recipe, Jan! I’m actually eating one right now for breakfast!!
Hi, are these supposed to rise some? I made one batch and they were vey flat so I bought new baking powder and they are still pretty flat. The picture makes them look fluffier.
Hi Wendy! Yes, these are supposed to puff up a bit…and I’m so sorry yours didn’t. I’m still trying to figure out why this flattening issue is happening for some and not others. I’ve made these blueberry treats countless times myself, and have tested all the different flour variations, and consistently get a slight puff, so it’s very strange!
One quick fix you can try is adding a few extra tablespoons of pancake mix if your batter was runny. Mine is always thick and sticky going onto the baking sheet, which helps the pastries hold their shape. I truly appreciate you taking the time to share your experience with me—and if you decide to give it another try, let me know if the extra pancake mix helps!
I made this recipe this morning and mine did not come out looking like yours. :(. Followed recipe to a T and they were very flat and spread out. Not sure why they didn’t stay smaller and more together. I will taste them in 20mins.
Hi Amber, we’re so sorry these flattened out for you. A few other people have mentioned the same issue and Joy has been working to figure out why. She has tested these blueberry treats countless times with different flour variations and consistently gets a slight puff!
One quick tip: If your batter seemed runny, try adding a few extra tablespoons of pancake mix. Joy’s batter is always thick and sticky before baking, which helps the pastries hold their shape.
We’re so grateful that you stopped by to share your feedback with us, and please let us know if you decide to try it again with the extra pancake mix—we’d love to hear your thoughts!
—Donna
These are so yummy. Will definitely be making them again.
Yay! Thanks, Carrie… I’m so happy you enjoyed them!!
I thought these were great! I’m a dietitian myself and have such a sweet tooth. I find all your recipes delicious and creative!
Thanks so much, Elizabeth! I’m so happy you enjoyed these berry treats, and your lovely comment means the world–especially coming from a fellow dietitian!!
These make a great Sunday morning breakfast! I added vanilla and lemon zest. Really delicious!! Thank you and keep the healthy recipes coming.
Hi Lisa, thanks for sharing your feedback with us. We’re so glad you enjoyed the recipe, and we love your additions—they sound delicious!
—Donna
Such a delicious and easy recipe!!!! Can’t wait to make it again!!! Loved it!
Awww, so glad you love them, Lily!! Thanks for sharing your wonderful review!
Any recommendations for egg replacements that still produce the same rise (i.e., not banana; applesauce; or flax).
Would pumpkin puree or think Greek yogurt and maybe an extra tsp of baking powder work?
Like others have shared, eggs are super expensive and hard to find (“fun” fact: egg prices have increased 249%** over the past 5 years (27.66% average per year).
**yes, I took the time to look up the US national average prices on BLS.gov, then did the percent increase formula to see how bad it really is…bad).
Hi Olushola, thanks for your question and your excellent research. Eggs have gotten very expensive indeed! Joy has tested this recipe using both chia seeds and ground flaxseed as egg replacements, and found that they both worked well! She hasn’t tried using pumpkin puree, so she’s not sure if it will work or not. You can take a look at her updated recipe notes for more detailed information on egg replacements, yogurt recommendations, and instances when additional baking powder might be necessary. We hope this is helpful, and can’t wait to hear how your pastries turn out!
-Alison
Made these this morning as I love scones and these seemed a healthier alternative! Added 1/2 teaspoon vanilla. So yummy and nice size for 100 calories! A treat! Plan to warm in the air fryer! I am a dietitian and love Joy’s advocacy and approach for healthy eating.
Oh, I love this Jamie! Adding vanilla sounds like a delicious touch, and warming them in the air fryer is genius. So glad you’re enjoying the recipe—and as a fellow dietitian, your kind words truly mean the world. Thanks for being here and trying out my creations!!
Could I use liquid egg whites instead of the eggs in this recipe? (It’s hard to find eggs right now!). Thank you! These sound amazing & I can’t wait to make them!
Hi Stacey, yes! You can use liquid egg whites in place of whole eggs. Since the recipe calls for 2 whole eggs, you’d use the equivalent of 4 egg whites. Please let us know what you think if you decide to give it a shot—we’d love to hear your thoughts!
—Donna
Made these because my daughter and I are eating healthier:) They are delicious and my grandkids love them!
That’s wonderful to hear, Jeanne! I love that you and your daughter are on this healthy journey together, and how special that your grandkids are enjoying them too! It’s always a win when nutritious and delicious go hand in hand!!
I made these just as the recipe is written using Oikos Vanilla – no sugar added yogurt and froze them after they completely cooled. I then take one out and heat it in the toaster, add a sprinkle of walnuts or pecans and a drizzle of maple pancake syrup. Delicious!! A great way to add more protein while still feeling like you are eating an indulgent treat! They are very filling too.
Hi Amy! Freezing and reheating them is such an easy way to have a quick, delicious breakfast or anytime treat on hand. And that sprinkle of nuts with a drizzle of maple syrup? Perfection! Thanks for sharing!
Incredible! I love this recipe, so so good, after I made it the first time, I immediately made a second batch. Absolutely delicious! Perfect for a quick breakfast on the go. To make it extra good (and not so healthy), dip in maple syrup. Husband loved too!
YAY! I love hearing this! I’m so happy you and your hubby are loving the recipe. And hey, a little maple syrup dip? Sounds delicious to me 😉
Can you use bananas instead of berries and if so, how much?
I’ve never tried this recipe with bananas, but I think it’ll work well. I recommend chopping them up into small pieces (~3/4 cups worth) and mixing them right into the batter at the end. Also, consider the addition of 1/4 cup chopped, toasted pecans or walnuts — “banana nut” is a great combo! You can add a slice of banana for decoration on the top of each pile before cooking. If you give this banana version a shot, please let me know how they turn out…. I’m hoping for deliciousness!!
Hi Joy, thank you so much for your healthy and delicious recipes! We love your blueberry protein, breakfast pastries, but my aunt who’s a diabetic wants them a little sweeter. Can you please let me know how I can add to the batter a sweetener like Stevia, Monk, fruit or swerve in powder form, and how much Of it,? in a way that will not change the consistency of the pastries? Also, I would rather not add maple syrup or more pancake mix. I hope you’re able to help me. Thank you again for sharing so many great recipes. I already owe two of your books and I love them! xo
Hi Letty! First off, THANK YOU for your sweet words —- I’m so happy you’re loving the recipes! And I love that you’re making them for your aunt…what a wonderful way to show her some extra love. You can absolutely add stevia or monk fruit to the batter without changing anything else! I haven’t personally experimented with the exact amount, so I’d suggest starting small (a little goes a long way!) and adjusting to taste. Since these sweeteners vary in strength depending on the brand, you might want to check the package for guidance on sugar-equivalent sweetness.
Also, try using “Oikos Triple Zero” or “Chobani 20g Protein” Greek yogurt brands in their vanilla or berry flavored varieties —both brands are sweetened with stevia and/or monk fruit, and contain no added sugar. Hope this helps!!
Hi – would love to make these. I have a large bag of dried blueberries, can I substitute them for frozen/fresh blueberries?
Hi Natalie! I think it’ll work great with dried blueberries… I haven’t tried it with dried fruit yet, but I feel pretty confident it’ll work well. Start checking the oven a few minutes early since the dried berries have less moisture. I’m not sure about the exact cook time. Please report back after you make them!!
The flavor was good and everyone like them, but for some reason mine came out very flat, not at all what they look like in the picture. Used the recipe as it is just used plain Greek yogurt with maple syrup but added a little extra pancake mix to thicken. Is there something I did wrong?
Hi. Allison, we’re so happy you enjoyed the the recipe…but we’re also sorry to hear they came out flat (a few other people have said they had this same issue). Joy has been trying to figure out why—she has personally made these blueberry treats countless times, and has tested all the different flour variations—and she consistently gets a slight puff.
Since you already tried adding extra pancake mix, you might just need a little more. Joy’s batter is always thick and sticky before baking, which helps the pastries hold their shape. If you decide to give it another shot, please let us know how it turns out.
Thanks for sharing your experience, and here’s to perfectly puffy results next time!
—Donna
Hi!
I love seeing you on the Today show! I love your recipes.
I am so excited to try these. I am gluten free, if I use the gluten free flour instead of the whole wheat flour, should I use this ratio: Whole wheat flour (3/4 cup) + vanilla or berry-flavored protein powder (1/4 cup)+ 1 extra teaspoon baking powder (for a total of 3 tsp) and substitute GF flour for the WW flour?
thanks
Melinda
Love these
Hi Agnes, we’re thrilled these were a hit and thanks for stopping by to share your thoughts with us!
—Donna
I trying to reduce the amount of carbs, would you recommend any adjustments to the recipe – I’m planning on using King Arthur Keto Wheat Pancake Mix: Low Carb, High Protein.
Hi Trish! I’m not sure what the adjustments will be, but I do know that a few folks tried this with a keto pancake mix and said it worked well (I don’t know if any other adjustments were made–so sorry). If you experiment, please let me know how they turn out!
Hi! Mine came out pretty flat. What would you recommend??
Hi Becca, thanks for stopping by to share your thoughts! We feel terrible that you experienced this flattening issue—we know it can be frustrating when a recipe doesn’t turn out as expected. A few people reported having the same issue—Joy is trying to figure out why it happens for some and not others. She has personally made these blueberry treats countless times, and has tested all the different flour variations, consistently getting a slight puff. It’s so strange!
One quick solution Joy suggested trying—it might help if you decide to make the recipe again: Add a few extra tablespoons of pancake mix if your batter seemed runny. Joy’s always come out thick and sticky going onto the baking sheet, which helps the pastries hold their shape.
We appreciate you taking the time to share your comments. If you decide to give it another shot, please let us know if the extra pancake mix helps!
—Donna
Hi- I have a chocolate Kodiak pancake mix. Do you have an alternative suggestion for this? I was thinking Chocolate cherry pastries but which flavor yogurt would you suggest? Thanks!
Hi Beyla! I love the idea of a chocolate cherry combo so much! I suggest adding a cherry-flavored yogurt (if you can’t find one, stick with vanilla or any berry-flavored variety)… and then mix chocolate chips + some frozen, pitted cherries right into the batter. I recommend letting the frozen cherries defrost and chop them up before adding to the batter. Let me know how it turns out!
They came out great! I used Chocolate greek yogurt and frozen cherries and I added cocoa nibs for the crunch factor. Really delicious!!!
Amazing!! I’m definitely going to try the chocolate cherry version in the coming weeks!! Thanks, Beyla!
I made this exactly as written, and we loved it! I used Siggis vanilla yogurt, which has no liquid on top, and Central Market (Texas brand) frozen wild blueberries, and Kodiak protein waffle/pancake mix. The blueberries are definitely the star. If you like pancakes that aren’t sweet, then you will like these. This will be a regular addition to our breakfast.
Hi Christine, thanks for your sweet comments! We’re so thrilled you loved the recipe…and that you’ll be enjoying these regularly for breakfast!
—Donna
I used Kodiak flapjack and waffle mix. Is that different than pancake mix? My batter was not as thick as yours.
Hi Diane! Yes, that is the same mix I used. Hmmm, if you decide to make them again and the batter still appears too thin, maybe try adding a bit more dry pancake mix (1 Tbsp at a time) until it becomes thicker. Hoping the next round works out perfectly!
Tried this today! Turned out delicious! I have Celiac so I had to use King Arthur’s GF Pancake Mix. Not sure how this changes the nutrition values.
So happy you enjoyed these blueberry treats, Lisa! When using the King Arthur’s GF pancake mix… if it’s their protein GF pancake mix, the nutrition remains the same. If it’s their non-protein GF pancake mix, the protein drops to 4 grams. Hope that helps!!
Hi
What is the flour /protein powder combo? 1/2 cup of each?
Hi Kristin — all of the details are in the notes section, but here it is for quick reference: Flour (3/4 cup) + vanilla or berry-flavored protein powder (1/4 cup)+ 1 extra teaspoon baking powder (for a total of 3 tsp). Hope you enjoy it!
I made a half-batch because I didn’t have a lot of blueberries on hand. I LOVE these! I added just a dash of Skinny Mixes Sugar Free Mermaid syrup (it has a fruity flavor) and I’m pretty sure that I made these too big, but they’re really good.
I’m going to make sure that I always have some berries in my refrigerator for future batches.
Hi Janice, thanks for your kind words and we’re so happy you enjoyed the recipe! Smart idea to plan ahead—that way, you’ll be prepared whenever a craving strikes!
—Donna
Love these, easy to make.
Hi Kristine, thanks for stopping by to share your thoughts. We’re thrilled you enjoyed Joy’s breakfast pastries and found them easy to prepare! Happy baking!
—Donna