Description

Light and protein-packed sourdough pancakes made with discard starter and vanilla protein powder. Golden brown, fluffy, and tangy—perfect for a nutritious weekend breakfast.

Ingredients

Scale

1 cup sourdough discard (240 g)

2 large eggs

3/4 cup milk (dairy or non-dairy)

1 scoop vanilla protein powder (30 g)

1/2 cup all-purpose flour (60 g)

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon coconut sugar or maple syrup (optional)

1 tablespoon melted butter or coconut oil

2 tablespoons Greek yogurt or mashed banana (optional)

Oil or butter for cooking

Instructions

1. Bring sourdough discard to room temperature if chilled

2. Whisk eggs, milk, melted butter, and discard until combined

3. Add protein powder and whisk until smooth

4. In a separate bowl, mix flour, baking powder, and salt

5. Fold dry ingredients into wet ingredients gently; batter should remain slightly lumpy

6. Adjust consistency with more milk or flour if needed

7. Heat a non-stick pan or griddle over medium heat and grease lightly

8. Pour 1/4 cup batter per pancake onto pan

9. Cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 more minutes

10. Keep cooked pancakes warm in a 200°F oven while finishing the batch

11. Serve stacked with toppings like maple syrup, fruit, or nut butter

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 3 pancakes
Calories: 315
Sugar: 5
Sodium: 250
Fat: 10
Saturated Fat: 3
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 4
Protein: 25
Cholesterol: 75

Keywords: fluffy sourdough protein pancakes, sourdough discard recipes protein, protein sourdough pancakes, protein sourdough discard recipes, low carb sourdough discard recipes, sourdough recipes with active starter