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Sourdough Protein Pancakes - Fluffy, Tangy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 cup fed or discard sourdough starter (100% hydration)
  • 1/2 cup milk of choice (add more as needed for consistency)
  • 1 large egg
  • 1 tablespoon neutral oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or sugar (optional, for light sweetness)
  • 1/2 cup all-purpose flour (or a 50/50 mix with whole wheat)
  • 1 scoop (about 25–30 g) vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon fine sea salt
  • Butter or oil, for the pan

Instructions
 

  • In a medium bowl, whisk the sourdough starter, milk, egg, oil or butter, vanilla, and maple syrup until smooth.
  • In a separate bowl, whisk the flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  • Fold the dry ingredients into the wet until just combined. The batter should be thick but pourable. Add 1–3 tablespoons more milk if it seems too stiff.
  • Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Scoop about 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
  • Flip and cook 1–2 minutes more, until golden and cooked through. Adjust heat as needed to avoid over-browning.
  • Serve warm with toppings like Greek yogurt, fresh fruit, nut butter, or maple syrup.