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Sourdough Protein Pancakes

May 28, 2024 | sarah

There’s nothing quite like pancakes for breakfast! It’s truly one of my favorite things to eat! Especially when they are filled with chocolate chips and topped with whipped cream and syrup!

Once I started baking sourdough bread, I needed a way to use up my discard, so I started making sourdough pancakes! Is it too dramatic to say that the addition of sourdough discard was life changing? Because it was!

Lately I’ve been making an effort to increase the amount of protein I have with each meal and I quickly realized that dessert for breakfast wasn’t doing me any favors! Enter sourdough protein pancakes. I know it sounds very ‘gym bro’, but these pancakes are really worth trying!

The great thing about these protein pancakes is that they are so versatile. You can mix up the flavor of protein you use. I used chocolate protein, but really any flavor you like would work well! You can add mix-ins (walnuts, chocolate chips, etc). Then top them with honey or syrup.

They don’t have a weird protein aftertaste, they keep you fuller longer, and they offer a more balanced meal!

Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Makes: 12 (3-4 inch pancakes)

For the dry ingredients…

  • 1 cup flour
  • ¼ cup protein powder (any kind should work. I used chocolate whey protein powder)
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda

For the wet ingredients…

  • 1 ¼ cup of milk
  • 70 grams sourdough discard
  • 1 egg
  • 3 tbsp butter
  • 1 tsp vanilla extract
Sourdough Protein Pancakes on plate

Steps

  1. Melt 3 tbsp of butter in the microwave and set aside to cool.
  2. In a large bowl, combine all of the dry ingredients (flour, protein powder, salt, baking powder, and baking soda).
  3. In a separate bowl add milk and your sourdough discard 
  4. Whisk until the sourdough discard and milk are combined.
  5. Add the melted butter, egg, and vanilla extract.
  6. Whisk until thoroughly combined.
  7. Heat up your skillet and coat with butter or cooking oil.
  8. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
  9. Pour about ¼ cup of batter into the pan
  10. As the batter begins to bubble and the edges puff up, flip it over.
  11. Continue until all of the batter is used.
  12. Once cooled, top the pancakes with your favorite toppings!
  13. Be sure to share these sourdough protein pancakes with a friend, and enjoy!

Couple of notes:

  1. In an attempt to make these healthier I didn’t add any additional sugar. If you want to make them sweeter, you can add 1-2 tbsp of sugar or preferred sweetener.
  2. I used sourdough discard, but you can substitute that for active starter as well.
  3. I used whole milk, but you can use any milk substitute of your choice.
  4. Get creative and use a flavor of protein you’re going to enjoy!

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