Sourdough Protein Pancakes
Pancakes are one of the most classic American breakfasts. Also known as flapjacks, pancakes are versatile, fluffy and a sweet and delicious way to start your day. The only problem is that most regular pancakes are devoid of protein and will give you a massive sugar rush (especially if you eat them with syrup). My solution: Protein pancakes. I created this recipe for sourdough protein pancakes to be the perfect breakfast that satisfies that sweet tooth, but won’t leave you feeling blah afterward.
Why You Will Love these Sourdough Discard Protein Pancakes
Sourdough is more than just making sourdough bread. You can use sourdough starter in so many different ways to get the benefits of the fermentation and the tangy flavor you know and love.
These protein pancakes are a great way to get a boost of protein in the morning as they boast approximately 18 grams of protein per serving. The best part is that they taste amazing and no one will be able to tell they are high protein (especially if you use my recommended protein powder which is virtually tasteless).
These fluffy pancakes can be customized to your liking with add-ins. My personal favorites are chopped bananas, fresh blueberries or chocolate chips.
These pancakes can also be easily made vegan, which I have tested myself.
How to Use Sourdough Starter in Pancakes
Pancakes are one of the easiest ways to use up sourdough discard. It has a texture similar to pancake batter and so it works well at maintaining the appropriate texture you expect from pancakes.
My sourdough protein pancakes can be made with either active and bubbly starter or unfed sourdough starter discard. I recommend 100% hydration starter which means you feed it equal parts flour and water.
If yours is not 100% hydration that is okay. Simply add a little flour or water to adjust the consistency of the batter.
Ingredients and Substitutions
- Flour: I recommend all purpose flour. I have not tested these with whole wheat flour but generally recommend not substituting more than 1/3 of the total flour for whole wheat flour.
- Protein Powder: You can use your protein powder of choice but I highly recommend this protein powder which is unflavored and made from collagen.
- Salt
- Baking Powder: Do not substitute baking soda in this recipe in equal ratios. 1 teaspoon of baking powder equals 1/4 teaspoon of baking soda. Baking powder will give you a better rise and a fluffier pancake.
- Banana: I recommend an overripe banana as they will add a bit more moisture and sweetness. Don’t worry if you do not like bananas though. The flavor does not come through very strongly in these. If you do like banana pancakes, I would chop and extra banana and mix it in at the end.
- Sourdough Starter: You can use active sourdough starter or unfed sourdough discard straight from the fridge.
- Honey or Maple Syrup: You really can use whatever sweetener you like here. Some common substitutions include coconut sugar, brown sugar, regular sugar or agave. You can also completely leave the sweetener out. The banana will already add some sweetness but I find the extra flavor from honey or maple syrup works well with these.
- Milk: Use whatever kind of milk you have on hand. You can even use non-dairy milk if you are dairy free or vegan. I have personally made these with cashew milk and they turned out great.
- Eggs: If you are egg-free or vegan, you can substitute your favorite egg substitute in this recipe. I have tested this recipe with flax eggs and they turned out great.
- Melted Butter: You can use vegan butter, unsalted butter, salted butter, or even substitute your favorite neutral tasting oil or coconut oil. All will work in this recipe.
- Vanilla Extract
How to Make Fluffy Sourdough Pancakes
Step 1: Preheat a medium skillet or griddle to medium heat.
Step 2: Whisk together the flour, protein powder, baking powder and salt. Set aside
Step 3: Mash the banana in a separate large bowl.
Step 4: Stir in the remaining wet ingredients (sourdough starter, milk, eggs, melted butter, and vanilla extract).
Step 5: Stir in the dry ingredients.
Step 6: Spray your pan with cooking spray or melt a small amount of butter in the pan.
Step 7: Use a 1/3 cup measuring cup to scoop the batter into the hot griddle or pan.
Step 8: Allow the pancakes to cook until the edges start to appear cooked and the surface becomes bubbly. If the bottoms are browning too fast, reduce the temperature to medium-low heat.
Step 9: Flip the pancakes and cook an additional 1-2 minutes until golden brown.
Step 10: Serve warm and top with your favorite toppings.
How to Serve Sourdough Protein Pancakes
You can get super creative with toppings for these pancakes:
- fresh berries (strawberries, raspberries, blueberries, blackberries)
- fresh fruit
- pure maple syrup
- honey
- homemade whipped cream
- chopped nuts (walnuts, pecans, pistachios)
- granola
How to Store
In the Refrigerator
You can refrigerate these sourdough discard pancakes for up to 4 days. I recommend keeping them on a plate wrapped in plastic wrap or in a large gallon size ziplock bag.
In the Freezer
To freeze these protein sourdough pancakes, wrap each pancake in plastic wrap (or as many as you plan to eat in one serving) and place them all in a single gallon size freezer bag. Store for up to 3 months for best results.
How to Reheat
When ready to use, you can either microwave them 10-15 seconds in the microwave, reheat them on the stove, or even toast them in your toaster.
If you love getting creative with sourdough, check out some of our other fun sourdough discard recipes:
- Sourdough Blueberry Scones
- Sourdough Strawberry Scones
- Sourdough Strawberry Cinnamon Rolls
- Sourdough Banana Streusel Muffins
Sourdough Protein Pancakes
Ingredients
- 1¼ cup flour
- ⅓ cup protein powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ripe banana
- 2 tablespoons honey or maple syrup
- ½ cup sourdough starter active or discard
- 1 cup milk
- 2 eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat a medium skillet over medium heat.
- In a small mixing bowl, whisk together the flour, protein powder, baking powder, and salt. Set aside.
- In a medium mixing bowl, use a fork to mash the banana until almost smooth.
- Stir in the remaining wet ingredients (honey, sourdough starter, milk, eggs, melted butter, and vanilla extract) with a rubber spatula or spoon.
- Slowly stir the dry ingredients into the bowl of wet ingredients and mix until just combined. The batter should still be somewhat lumpy.
- Melt a small amount of butter of butter in the now preheated pan. Use a ⅓ cup measuring cup to scoop the batter into the pan.
- Allow the pancakes to cook approximately 2 minutes. The pancake should appear cooked along the edges and bubble in the center. Flip and cook another 1-2 minutes on the other side.
- Cook the remaining batter and serve warm.
