Blueberry Cheesecake Protein Pancakes Recipe
I mean... just look at these 🥹
Protein pancakes are one of those recipes I’ve spent way too much time trying to perfect. They always seem to turn out too dry, too spongy, or just... not like pancakes at all. And don’t even get me started on when they stick to the pan and become a total mess.
I finally found a go-to protein pancake recipe that actually works—but this one? Even better. It’s foolproof, thanks to the Foodspring Pancake Mix (Code PATRIFSG for 15% off), which makes the process way easier and pretty much guarantees perfect pancakes every time. No more trial and error, just fluffy, golden goodness!
Why You’ll Love This Recipe
Tastes like dessert but is actually healthy – A protein-packed breakfast that feels like a treat.
Super quick & easy – Ready in 20 minutes with minimal effort.
High in protein & satisfying – Keeps you full without the sugar crash.
Customizable – Switch up the fruit, toppings, or even the filling to make it your own.
Prep Time: 5 minutes I Cook time: 15 min I 1-2 servings
Ingredients
For the Pancakes:
1 serving Foodspring Protein Pancake Mix
Handful of fresh or frozen blueberries
For the Cottage Cheese Filling:
½ cup cottage cheese (blended until smooth)
1 tsp vanilla extract
1 tbsp maple syrup (optional)
Toppings:
Fresh blueberries
Crushed graham crackers (optional, but gives cheesecake vibes)
Maple syrup or homemade blueberry syrup (recipe below)
Instructions:
1. Make the Pancakes
Prepare the Foodspring Protein Pancake Mix as per instructions.
Cook pancakes on a heated non-stick skillet until golden brown.
(Optional: Add fresh blueberries into the batter before flipping for more juicyness.)
2. Make the Cottage Cheese Filling:
Blend cottage cheese, vanilla extract, and maple syrup until smooth and creamy.
3. Assemble:
Layer pancakes with cottage cheese filling and fresh blueberries.
Top with more blueberries, a drizzle of maple syrup, and crushed graham crackers.
Bonus: Healthy Blueberry Syrup 🫐
Ingredients:
2-3 tbsp blueberry jam (low-sugar or homemade)
¼ cup water
1 tsp lemon juice (optional, for a tangy kick)
½ tsp vanilla extract
Directions:
Heat blueberry jam and water in a small saucepan over medium heat. Stir until combined.
Let it simmer for 3-5 minutes, stirring occasionally. Cook longer for a thicker consistency.
Stir in lemon juice and vanilla extract for extra flavor.
Let cool slightly before drizzling over your pancakes.
Tips & Substitutions:
Want extra protein? Add a scoop of vanilla protein powder to the cottage cheese filling.
Extra crunch? Toasted almonds or crushed nuts work great on top.
No blender? Just mix the cottage cheese really well with a fork—it won’t be as smooth, but still tasty.
No Foodspring Pancake Mix? Use any protein pancake mix or homemade pancakes.
No cottage cheese? Try Greek yogurt for a tangier filling.
No blueberries? Swap for raspberries, blackberries, or even chopped peaches.
Give this recipe a try and let me know how it turns out! 🎀