If you’re looking for a protein-packed breakfast that’s as nutritious as delicious, these Sourdough Protein Pancakes are a must-try. They combine the tangy goodness of sourdough discard with the richness of whole wheat flour and protein powder to create pancakes that are fluffy, flavorful, and perfect for any morning routine.
Why You’ll Love These Sourdough Protein Pancakes
What makes these Sourdough Protein Pancakes stand out from the rest? They’re not just pancakes—they’re a breakfast experience that’s nutritious, versatile, and incredibly satisfying.
- Nutrient-Rich Ingredients: These pancakes are loaded with protein, fiber, and healthy carbs, making them ideal for fueling your day.
- Easier to Digest: Thanks to the fermentation process in sourdough, these pancakes are gentle on the stomach and lower in glycemic index.
- Perfect for Sweet or Savory Cravings: Whether you’re a maple syrup enthusiast or a crispy bacon lover, these pancakes pair well with any topping.
Main Ingredients
Making Sourdough Protein Pancakes is all about using wholesome, balanced ingredients that come together beautifully. Here’s what you’ll need:
- 1 cup sourdough discard: Adds a mild tang and improves digestibility.
- 1/2 cup whole wheat flour: Boosts fiber and provides a nutty flavor.
- 1 scoop protein powder: Enhances protein content and natural sweetness.
- 1/2 tsp baking powder: Ensures fluffiness.
- 1/4 cup milk: Use dairy or plant-based alternatives.
- 1 egg: For structure and richness.
- 1 tsp cinnamon: Optional, for a warm spice flavor.
- 1 tsp vanilla extract: Enhances sweetness and aroma.
- 1 tbsp melted butter or coconut oil: Keeps the pancakes moist.
How to Make: Step by step
Making Sourdough Protein Pancakes is simple and rewarding. Follow these steps for the fluffiest, most flavorful pancakes:
- Prepare the Dry Ingredients: Combine whole wheat flour, protein powder, baking powder, and cinnamon in a mixing bowl.
- Mix the Wet Ingredients: In another bowl, whisk together the sourdough discard, egg, milk, vanilla extract, and melted butter.
- Create the Batter: Gradually mix the dry ingredients into the wet mixture. Let the batter sit for 5–10 minutes to allow the sourdough to activate.
- Cook the Pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles form. Flip and cook the other side until golden brown.
- Serve: Enjoy your pancakes with your favorite toppings for a wholesome breakfast.
The Benefits of Using Sourdough Discard in Pancakes
If you’re wondering why sourdough discard is the star ingredient in these Sourdough Protein Pancakes, here’s why:
- Sustainability: Reduces waste and gives a second life to your starter.
- Unique Flavor: Adds a subtle tang that enhances sweet and savory toppings.
- Health Benefits: It makes the pancakes easier to digest and lowers their glycemic index, which is great for diabetics and weight management.
My Favorite Toppings for this recipe
Toppings can make or break your pancakes. These Sourdough Protein Pancakes shine with a variety of delicious additions:
- Fresh Berries and Powdered Sugar: For a light, fruity twist.
- Greek Yogurt and Honey: Adds creaminess and a touch of sweetness.
- Maple Syrup with Crispy Bacon: A classic combo for sweet-and-savory lovers.
- Almond Butter and Banana Slices: Perfect for a protein boost.
Looking for more high-protein breakfast ideas? Try my High Protein Apple Cinnamon Oatmeal.”
A Note on Meal Prep: Make Breakfast Easier
One of the best things about these Sourdough Protein Pancakes is how meal-prep-friendly they are. You can:
- Prepare the Batter Ahead: Mix the batter the night before and refrigerate. Just add the baking powder in the morning.
- Freeze for Later: Cook the pancakes, let them cool, and freeze for up to 2 months. Reheat as needed.
What You Need to Buy for this recipe
Here’s a clear and concise shopping list to make your Sourdough Protein Pancakes without needing to search elsewhere. Grab these items before you start cooking!
Dry Ingredients
- Sourdough discard
- Whole wheat flour
- Protein powder (vanilla or cinnamon flavor)
- Baking powder
- Ground cinnamon (optional)
Wet Ingredients
- Milk (dairy or plant-based)
- Eggs
- Vanilla extract
- Butter or coconut oil
Optional Toppings
- Fresh berries (blueberries, strawberries, etc.)
- Maple syrup
- Almond butter
- Powdered sugar
Nutrition information
| Nutrient | Per Pancake | Total (8 Pancakes) |
|---|---|---|
| Calories | 95–100 kcal | 750–800 kcal |
| Protein | 8–10 g | 64–80 g |
| Carbohydrates | 10–12 g | 80–96 g |
| Fiber | 2–3 g | 16–24 g |
| Sugar | 1–2 g | 8–16 g |
| Fat | 3–4 g | 24–32 g |
| Saturated Fat | 1 g | 8 g |
| Sodium | 150–180 mg | 1200–1440 mg |
| Calcium | 30–50 mg | 240–400 mg |
| Iron | 0.5–0.8 mg | 4–6.4 mg |
Sourdough Protein Pancakes
Ingredients
- 1 cup sourdough discard Adds a mild tang and improves digestibility.
- 1/2 cup whole wheat flour Boosts fiber and provides a nutty flavor
- 1 scoop protein powder Enhances protein content and natural sweetness.
- 1/2 tsp baking powder Ensures fluffiness
- 1/4 cup milk Use dairy or plant-based alternatives
- 1 egg Eggs For structure and richness
- 1 tsp cinnamon Optional, for a warm spice flavor.
- 1 tsp vanilla extract Enhances sweetness and aroma
- 1 tbsp melted butter or coconut oil Keeps the pancakes moist
Instructions
- 1. Prepare the Dry Ingredients: Combine whole wheat flour, protein powder, baking powder, and cinnamon in a mixing bowl.
- 2. Mix the Wet Ingredients: In another bowl, whisk together the sourdough discard, egg, milk, vanilla extract, and melted butter.
- 3. Create the Batter: Gradually mix the dry ingredients into the wet mixture. Let the batter sit for 5–10 minutes to allow the sourdough to activate.
- 4. Cook the Pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles form. Flip and cook the other side until golden brown.
- 5. Serve: Enjoy your pancakes with your favorite toppings for a wholesome breakfast.
FAQs
How much protein is in sourdough protein pancakes?
Each serving contains approximately 15–20g of protein, depending on the protein powder used.
Are sourdough protein pancakes healthy?
Yes! These pancakes are packed with fiber, protein, and slow-digesting carbs, making them a nutritious breakfast choice.
Can I freeze sourdough protein pancakes?
Absolutely. Let the pancakes cool completely, then freeze them in an airtight container. Reheat in a toaster for a quick and healthy breakfast.
