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.
Hi Joy,
Most likely my baking skills but mine turned out with a hard coating on top. They were quite dark on the outside as well. Inside was more spongy. They still tasted fine just I don’t think mine had the proper consistency. I used the brand Flourish protein pancake and waffle mix.
Hi Jill, we’re so sorry this didn’t come out perfectly for you—we feel terrible! The only thing we can think of is perhaps it was the pancake mix. Joy did test it out with several brands, but did not try Flourish. If you decide to give it a shot with another brand, please let us know! Thanks again for sharing your experience with us—we’re so grateful to have you here!
—Donna
Made these with whipped cottage cheese.Turned out great.Passed the recipe on to family members.
So happy you enjoyed this recipe, Elaine! So honored you’ve passed it along to family members — wish you could see my smile!!
I made these this morning. I have been wanting something like a muffin without all of the calories and this fit nicely. I made it with all most all of the exact same ingredients. The only exception is I did not have vanilla Greek yogurt just plain so I used that. They still came out great. This recipe is definitely a keeper for me.
Hi Molly, so glad these pastries hit the spot, and we’re so glad you were able to make them work with the ingredients you had on hand! Thanks for sharing your experience with us!
—Donna
What is the substitution ratio for flour to protein powder?
Hi Kelly! We tried this out with whole wheat flour and protein powder….the following ratio works best: 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). Enjoy! — Eliza (Team Joy)
Delish!!!! I made mine with oat flour and Creamy Vanilla Whey protein powder
Hi Mary, so glad you enjoyed the recipe and thanks for your comments! We really appreciate your feedback!
—Donna
Could I substitute cottage cheese for the yogurt? Thank you
Hi Rhonda! I’ve never tried this recipe with cottage cheese… but in theory, it should work if you blend the cottage cheese beforehand. If you decide to try it, let me know how it goes!
Thank you, so easy and good
So glad you enjoyed these blueberry treats, Debra!
Ok so I can’t be the only one who doesn’t measure things knowing just how important it is when baking something. I made the blueberry version of this and added far too much salt. They also spread out a ton…my batter was too thin and I should have added more pancake mix. Anyway…I added so much salt that they weren’t even tolerable – lol
But I love a savory breakfast biscuit. I could work with it ya know? So I tried again on a savory option. I kept the primary ingredients the same except used plain Greek yogurt this time. Added sharp cheddar, some chopped bacon, green onion, a little extra salt (lol intended this time), and topped with a sprinkle of cheddar and everything bagel seasoning. she is DIVINE.
There’s still a tinge of sweetness since it is pancake mix so maybe next time I’ll add some dried onion or something. Either way…so good.
Hi Kerstin! OMG we loved this so much, sorry that we’re giggling at one of Joy’s recipes going south. If you decide to give this another go (completely understand if you want to move on to other recipes on the site lol)- definitely follow all the steps with specific ingredient amounts and read through the recipe notes at the bottom where Joy details what to do in different circumstances if the batter is a little too thin. While we’re sorry you had a lousy experience with this recipe, we really appreciate your sense of humor and we’re grateful that you’re a part of our community! — Eliza (Team Joy)
Hi Joy! I made these this morning. They tasted delicious. My batter was a bit too runny, but they were great. Suggestions??
Thank you.
Hi Ida! Ahhh, ‘m so glad you loved them!! A few other people mentioned their batter was a bit thin as well…. if this happens again, I suggest adding more dry pancake mix (or flour) to the batter, one Tbsp at a time, until it thickens up. Hope this helps! If you make them again, please let me know the results!
Hi,
These were Blueberry Protein Pastries delicious! I did add some protein powder to the cup of Kodiak pancake mix. Needed the extra protein. I also spread some Oikos triple zero mixed berry on top. It was amazing and everyone in my family loved it!!
Thank you for the recipe.
Hi Vivian! I love hearing this — and your additions sound wonderful! Thanks for sharing this awesome review!
These are delicious! My husband and I made them on Saturday and had them Sunday morning. They were outstanding. I started a controlled weight loss program and these help me to be accountable to the last ingredient. We made them with whole wheat flour and added the zest of 1 lemon which gave a nice zip to them. I did add some sugar free maple syrup but think the next batch might try some plant based zero sugar brown sugar in them. We did put blueberries in them and they came out looking like stained glass, they were so pretty. JOY you ARE A JOY! We watch you on TODAY for healthy ideas, watch your Instagram and have to get started on your books! Can you help me by sending the link for the Blueberry Oatmeal cookies that you made on Today, I cant find them anywhere. I had the recipe and lost it. It is the cookies that you made for and with your kids when they were little and you said they were breakfast cookies but they ate them all the time. I have to account for calories fiber and protein on everything I eat so these and all your recipes make it so easy to follow my diet. Thanks Joy for the Joy and heart health and weight loss you bring and thanks to your team as well.
Happy Holidays and the happiest of New Years to All!
Oh my goodness, Dee…this message absolutely made my day!! Thank you for such a heartfelt, thoughtful note! And huge kudos to you for being so intentional and accountable with your health journey. I’m honored my recipes can be part of it.
I think the recipe you’re referring to could be one of these two. See if I’m right… and if not, let me know and we’ll figure it out together!
-Breakfast Coffee Cookies: https://joybauer.com/healthy-recipes/brainy-cookies/
-Blueberry Banana Baked Oatmeal Squares: https://joybauer.com/healthy-recipes/banana-berry-oatmeal-bake/
Wishing you, your husband, and your family a very happy holiday filled with good health and delicious food! xx
I topped these with fresh berries and whipped cream for a yummy shortcake!
Hi Donna, thanks for stopping by, and we love your suggestion—it sounds delicious! We’re so happy you enjoyed the pastries!
—Donna
I have made these about 4 times since I discovered your recipe. Delicious
I usually add more pancake mix to chicken the batter. I also freeze for quick breakfast treat.
Hi Mary, we’re so glad you’re enjoying the pastries, and great idea to freeze for future breakfasts! Thanks for stopping by to share your thoughts with us! We appreciate you being a member of our community!
—Donna
I love these!!! I make them on the weekends and eat them on the go at work. The only thing I did a little different was add lemon zest. I also found high protein chocolate pancake mix and made them but swapped the blueberries for 1/4 cup of chocolate chips and they were also so so good
Hi Margaret, thanks for sharing your thoughts. And we love that you found a way to make the recipe your own! We’re so glad you’re enjoying the pastries!
—Donna
Hi Joy, I can’t wait to make these. I plan on using frozen mixed berries. Do I need to thaw out the berries before adding it to the batter?
Hi Debbie, there’s no need to thaw frozen berries before adding to the batter! Hoping you love the recipe…please let us know what you think!
—Donna
Delicious. So satisfying at only 100 calories.
Hi Nelda! So thrilled you enjoyed these blueberry treats. Thanks for sharing your wonderful review!
We are very sugar conscious but also trying to consume more protein, AND we all have a vicious sweet tooth! This recipe checks all the boxes! My husband likes them dessert, and my so. Loves them for dessert or breakfast. This is an easy recipe I feel good about serving; I dont need to worry about how many they eat, and they are very easy to whip up! Jiy, I also love your very detailed instructions with swaps, and the fact that you always include nutrition info and portion sizes! You are my go to for recipes!
Awwww Diana, your message just made my day!! I’m so happy this recipe is a win for your whole crew—-I totally understand the juggle between healthy and happy, and I’m thrilled these pastries hit the sweet spot (literally and figuratively, haha). Thank you for your kind words about the instructions and nutrition info—means the world coming from someone who truly cares about what they’re serving their family. Big hugs to you!
Made these, so good! Used flax eggs and plain yogurt, added cake batter extract. They look like something you could buy at a bakery!
So happy you enjoyed them, Melissa!! I love that they worked with flax eggs–thanks for sharing that tip!
These are wonderful! Thanks for solving this morning’s breakfast dilemma!
Hi Jennifer, we’re thrilled to hear you enjoyed the recipe, and that it helped make breakfast easier for you! We appreciate you sharing your thoughts with us!
—Donna
A great recipe! Healthy, easy and quick to put together. It’s perfect for busy mornings, and it tastes delicious. Let’s not forget that you feel good about eating it.
Hi Vanessa, so happy you enjoyed Joy’s breakfast pastries! Finding a go-to recipe for crazy mornings is so helpful—and it’s a bonus when they can pass for dessert 🙂 We appreciate you stopping by to share your thoughts with us!
—Donna
Wow! I love how you gave so many variations right off the bat I cannot wait to try these! I may even try to do a sourdough discard style because I think that would be so yummy!
Hi Jalayna, so glad you love all the different spins Joy suggested! Thanks for taking the time to share your feedback, and hoping this recipe becomes one of your favorites!
—Donna
These are delicious!!
I made mine using frozen blueberries and tart cherries.
Thank you Joy!!
That combo sounds delicious, Jan! So happy you enjoyed this recipe!
We now make these on repeat! I have a son who is very interested I. Watching his macros and keeping sugar low. These really do the trick. We sometimes spread with almond butter . Full disclosure , we usually double the recipe as it is difficult to have just one!
Hi Margot, so glad you and your son are enjoying the recipe…and almond butter sounds delicious! Making a double batch is always a good idea—these usually don’t last very long! Thanks for stopping by to share your feedback. We really appreciate it!
—Donna
These are so easy to make! I loved the idea to add the chocolate chips. Mine are in the oven now! Can’t wait for the kids to have these for breakfast!
Hi Zaneta, we’re so glad you enjoyed the recipe, and yes! we love the idea of adding chocolate chips! Hoping the kids devour them!
—Donna
Love these! I added vanilla extract and finished with a little powdered sugar
Hi Cheryl, so glad you enjoyed the pastries and thanks for stopping by to let us know. We love your additions, by the way…yum!
—Donna
Made these today. They looked pretty close to yours when I put them in the oven. However after 20 minutes they had spread like a poorly made cookie. Maybe they will taste ok. Waiting for them to cool. Fingers crossed.
Hi Kathy! I’m so sorry to hear they spread too much. I wonder if the batter might’ve been a little too thin? If you decide to give them another try (totally understand if you’d rather not!), try stirring in a bit of extra dry pancake mix at the end…that should help thicken the batter and keep them a bit puffier.
Made these with Dannon Light + Fit Vanilla Greek Yogurt and unbleached flour. They turned out beautifully, raised nicely after 18 min, and easily removable from sprayed parchment paper . Had to try one when it was still warm. Yum! Thank you
Hi Linda, we’re glad these worked out perfectly for you. And yes, we agree…they are delicious when they’re still a bit warm! We’re thrilled you enjoyed them! Thanks for stopping by to share the love!
—Donna
I loved your video on Pinterest…..these would be fantastic….actually going to make them this week……
just
Hi Tracy, so glad you enjoyed the video and we’re hoping the pastries are a hit in your house! Thanks for sharing your comments with us!
—Donna
This one is most definitely a KEEPER!
I used ¾ cup King Arthur gluten-free flour with ¼ cup Orgain vanilla protein powder and 3tsp baking powder. My only regret is that I didn’t double the recipe!!
Susan, I wish you could see my smile… so happy you’re loving them! They freeze well, so you can make a double batch next time!
Can this be baked in muffin form? Would it turn out the same?
I’ve never tried making them in muffin tins, but I assume it will work. Just be sure to mist the compartments liberally with oil spray so they don’t stick …. and let them sit for a while when they come out of the oven so they have time to set and slightly firm. If you try it, let me know how they turn out!
Hi Joy,
Let me start off with, I’m a terrible baker! I ended up with one solid thin dark brown mess. Is it possible I over beat the eggs? I read the comment suggestions to thicken the batter but wondered what over beat eggs do for the recipe?
Hi Lisa! First of all, I love that you gave the recipe a whirl—even if it didn’t quite go as planned this time. That’s how we learn (and laugh haha along the way)! Yes, over-beating the eggs could definitely play a role. When eggs are over-mixed, especially in a delicate batter, they can lose their structure and turn runny, which might explain your thin, flat outcome. That, combined with a thinner batter to begin with, can make things spread too much and over-bake.
Next time, try gently whisking the eggs just until they’re combined—no need to go crazy—and if the batter still feels loose, you can add a little extra pancake mix or flour to help it hold its shape better. Thanks for your note…..and I’m cheering you on for round two, “IF” you’re feeling up to it!
Can you use blended cottage cheese instead of yogurt? If so would it be the same amount?
HI Donna! I’ve never made this with blended cottage cheese, but I think it’ll work well! If you decide to give it a try, please let me know how it goes. Thanks!!
Nice recipe, turns out moist and love the extra protein from using the Kodiak mix. Easy and quick can see myself making often. Result tastes similar to blueberry pancakes but love that it just all goes in the oven at once instead of having to cook in a frying pan
Hi Katie, so glad you enjoyed the recipe and that it has earned a spot in your regular rotation 🙂 Thanks for stopping by to leave a comment—we’re grateful to have you as part of our community!
—Donna
Made these with simple mill almond chickpea arrowroot blend protein pancake mix
Will add monkfruit or sugar free syrup next time as texture was good but not sweet enough for me.
Like a muffin top. Nice recipe for meal prep for my breakfast!
Wondering if will do well if I add primal kitchen vanilla monkfruit sweetened collagen protein to hold texture even better.
Hi Nicole, thank you for sharing your tweaks and thoughtful ideas! That Simple Mills blend sounds like a great base, and yes, adding a touch of monk fruit or sugar-free syrup should definitely bump up the sweetness to your liking. And I think (but I don’t know for sure) adding some vanilla collagen could be a delicious experiment….it should blend in nicely and may even help with structure. Let me know how it goes if you try it!
I made these with King Arthur, gluten-free pancake mix, and egg replacer due to allergies. They were delicious. A+
Hi Martina! love hearing this!! So glad your allergy-friendly swaps worked out beautifully. Thanks for the A+… you get one too for making it work so deliciously!
this has become my Go To breakfast recipe. I’ve made them so many time now and they freeze so well. Thank you for a great alternative!!
So thrilled you’re enjoying these blueberry breakfast treats, Kathy!! Thank you for the lovely review!
Love this recipe! Your instructions were awesome and so precise. Healthy and delicious.
Aw, thank you so much, Christine! I’m thrilled you loved the recipe… and I really appreciate you saying the instructions were easy to follow. Here’s to many more healthy and delicious bakes in your kitchen!!
Delicious and easy.
Thanks, Deb! We agree! Easy and delish!
This was so tasty! A great recipe to keep on hand. I used plain greek yogurt and added 3 tbsp of vanilla extra and a dash of cinnamon!
Hi Alex! We’re so happy that you loved this recipe. It’s one of our favorites (and so many members of our community agree)! Thanks for the feedback about your variation. Love it! — Eliza (Team Joy)
Can you use plant based yogurt. Our granddaughter can not have regular milk.
Yes, absolutely Janice! You can swap in a plant-based yogurt (the thicker the better) and it will work just fine. I’d go with a a vanilla or berry-flavored variety… but if you use an unsweetened brand, just be sure to follow the directions for adding vanilla extract and maple syrup. You’re such a great grandma!!
I saw the recipe on the TODAY SHOW, yesterday. Made them this morning and they are delicious and love they are easy to make. How do you store the uneaten ones? Refridgerate?
Jamie, I’m so glad you gave this recipe a whirl…yay! For storage: you can keep them in an airtight container at room temp for a day, but after that I recommend refrigerating to keep them fresh. They also freeze beautifully if you’d like to stash some away for later. From the freezer, it’s easy to pop in the microwave for 30-40 seconds to defrost and warm… or you can do the same in the toaster oven!
These are fantastic, almost guilt-free because there is no added sugar and packed with protein. They freeze really well if there are only 1 or 2 of you in the house and you don’t eat the whole batch in a couple of days.
Judy, this makes me so happy to hear! I love that you’re enjoying them…and great tip about freezing for smaller households (we always have them in the freezer, too!). So glad they’re a hit in your kitchen! xx
I used frozen
Maine blueberries. Turned the dough blue. Wish this had been addressed. Should they have been thawed first ? I know it’s a dumb question, some recipes say use from the freezer some say thaw before using.
Hi Mary Jane, not a dumb question at all, it’s a great one! There’s no need to thaw the berries first; they can go right from freezer to batter (just jiggle them around so you break up any frozen clumps before adding them to the batter). That said, sometimes frozen blueberries can release extra juice and tint the dough (I don’t always have it happen, but I definitely have experienced it myself). I should have given a heads up… big apologies, and thank you for pointing it out. I’m going to add this note into the recipe notes today so it’s extra clear for everyone!! Appreciate you taking the time to share this!
Can Bisquick be used in this recipe
Yes, Donna! It will be a bit lower in protein but Bisquick can be an even swap for the pancake mix. Hope you love them!
Hi,
Could I substitute cottage cheese for the yogurt and egg whites for the eggs?
Thank you?
Hi Rhonda! Yes, you can make those swaps! Cottage cheese works in place of the yogurt. If you use small-curd, it should bake up nicely without much texture showing, but if you’d prefer it completely smooth, just give your cottage cheese a quick whirl in the blender first. For the eggs, you can swap in 4 egg whites instead of 2 whole eggs…this will keep the structure while cutting back on fat. The texture may be just slightly different, but the end result will still be delish. If you try them, let me know how they turn out!
These were super easy and delicious. I used Trader Joe’s gluten free Ube Mochi pancake mix and added vanilla protein powder. My granddaughter spent the night and loved them! They were a beautiful purple color from the purple yam pancake mix. Thanks for a fun healthy breakfast alternative!
Hi Teri! We love these variations…and are SO happy to hear that you and your granddaughter loved them! Hooray for purple pastries! — Eliza (Team Joy)
My go to is Chobani plain non fat yogurt, so I added some vanilla extract and date syrup to sweeten the batter just enough and they turned out perfect. Thanks so much for sharing this recipe! This will be a definite addition to my weekly prep.
Hi Natalie! Vanilla extract and date syrup are two excellent additions to make this recipe a bit sweeter, especially if you’re using plain yogurt. We’re so happy that this is going to be a regular recipe in your weekly prep! Enjoy! — Eliza (Team Joy)
These taste great. Wouldn’t they have more protien because you use protien yogurt and protien pancake mix?
Hi Fontilla, So glad you loved these! They’re delish! Both the yogurt and pancake mix are packed with protein (not to mention the eggs!), but since the batter is divided among 8 pastries, the protein per pastry stays on the lower side. That said, it’s still much higher than your typical pastry, which usually has very little protein and lots more sugar—so these are definitely a more satisfying choice.— Eliza (Team Joy)
Excellent and so easy to make
Hi Elaine! So glad you enjoyed this recipe!! Appreciate the feedback! — Eliza (Team Joy)
These were delicious!
Hi Julie! We’re so happy to hear that you loved these 🙂 Thanks for giving them a shot (and letting us know how it went)! — Eliza (Team Joy)
These are wonderful my family thinks these are great! What is the serving one or two for the 100 calorie? And sugar ?
Hi Lori! Each one is about 100 calories with 6 grams of sugar. Since they’re so light, you can absolutely enjoy 2 to 3 for breakfast…or pair 1 or 2 with some yogurt or eggs for a balanced meal! — Eliza (Team Joy)
I love these! They’re not sweet like a muffin, but more like blueberry toast. I make a batch, keep them in the fridge, and then into the toaster oven to toast for a protein-healthy breakfast bread each morning. So easy to make too!
Hi Kim, That’s such a great idea… turning them into a “blueberry breakfast bread” sounds delicious! Love that you toast them up for a quick, protein-packed start to the day… and we’re glad they’ve become part of your morning routine! — Eliza (Team Joy)
I just made these for the 2nd time, and they came out even better! I used Vanilla protein powder only for the “flour”, plain greek yogurt so I did add the vanilla extract and 2T allulose syrup for sweetness, and I decided to throw in a 1/2 cup of pumpkin this time, plus some pumpkin pie spice……my recipe made 10 which is awesome and they came out really great. Thanks so much. Low cal and low carb too for the win!
Hi Peggy! Thanks for your feedback and for sharing your experience. We love your creative tweaks…and the pumpkin variation sounds so tasty! — Eliza (Team Joy)
I have not made this recipe yet. What the serving?
Hi Rose! The recipe yields 8 protein pastries, and a serving is 1 pastry. You can find the yield at the top of the recipe card and the serving size right before the nutrition facts on each of Joy’s recipes. Enjoy!— Eliza (Team Joy)
My batter was a bit runny and the pastries were flat. Tasty but flat. I will try again
Thank you so much for sharing, Deidra…and I’m really glad you still enjoyed them!
You’re not alone here, a few other readers noticed the same thing, which is why I added extra guidance in the recipe notes. The batter can look a bit runny depending on protein powder brand and how it absorbs liquid, and that can lead to flatter pastries.
Definitely give the notes a peek before round two…they walk through easy tweaks to help thicken the batter and improve the rise. I’m so appreciative when you all share your experiences… it truly helps make the recipes better for everyone. Please let me know how the next batch turns out!