Sourdough Protein Pancakes
Fluffy, tangy, and protein-packed pancakes made with sourdough starter or discard. A nourishing, easy-to-make breakfast that's perfect for busy mornings or weekend brunch.
Ingredients
- 1 cup sourdough starter or discard
- 1/2 cup milk any kind
- 1 egg
- 1 scoop protein powder unflavored or vanilla
- 2 tablespoons whole wheat or all-purpose flour optional, for structure
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon maple syrup or honey optional
- 1 teaspoon vanilla extract optional
- butter or oil for cooking
Instructions
- In a large bowl, whisk together the sourdough starter or discard with the milk and egg until smooth.
- Stir in the protein powder, flour (if using), baking soda, and salt. Add maple syrup and vanilla extract if desired.
- Let the batter rest for 5–10 minutes to allow slight puffing from the baking soda reacting with the sourdough acidity.
- Heat a skillet over medium heat and add a bit of butter or oil.
- Pour batter into the skillet in ¼-cup rounds. Cook until bubbles form and edges begin to firm, about 2–3 minutes.
- Flip the pancakes and cook another minute until golden and cooked through.
- Serve warm with your favorite toppings.
Notes
You can use either bubbly starter or discard. Discard adds more tang, while active starter gives fluffier pancakes. Add Greek yogurt, cottage cheese, or extra egg whites to naturally boost protein. These pancakes freeze and reheat well—perfect for meal prep.