1. Are protein sourdough pancakes healthy?

Yes— protein sourdough pancakes are a seriously smart choice if you want a breakfast that balances energy, satiety, and gut-friendly ingredients. The fermented base supports digestion, and with the addition of Greek yogurt, eggs, and protein powder, each pancake is packed with nutrients. It’s a great way to fuel your day without crashing an hour later. If you're into healthy sourdough recipes, don't miss my High Protein Sourdough Bread article, where I break down more benefits.

2. Can I make protein sourdough pancakes ahead of time?

Absolutely. I bake a big batch of protein sourdough pancakes every weekend and keep them in the fridge or freezer. They reheat beautifully and hold up well for 4–5 days. You can even meal-prep the dry ingredients or refrigerate the batter overnight. If you’re already prepping a batch of Sourdough Protein Muffins for the week, tossing in pancakes is an easy add-on.

3. What kind of protein powder works best in protein sourdough pancakes?

I’ve tested a bunch, and I usually reach for vanilla whey or plant-based protein. Just be sure the flavor complements the tangy notes of the sourdough discard. If you're craving extra indulgence, chocolate protein powder with a few dark chocolate chips turns protein sourdough pancakes into something that feels downright dessert-like. You can also take a peek at my Sourdough Protein Bars for more protein-pairing inspo.

4. Can I make protein sourdough pancakes without eggs?

Yes! Eggs add protein and structure, but if you’re avoiding them, you can swap in a flax egg (1 tbsp flaxseed + 2.5 tbsp water) or a plant-based yogurt. The texture will be a bit more delicate, but still delicious. I’ve even added mashed banana for a softer bite and it worked beautifully.

Best Protein Sourdough Pancakes: Fluffy, Filling & Delicious

Description

These protein sourdough pancakes are the perfect way to start your day. Light, fluffy, and packed with fermented flavor and protein power, they’re freezer-friendly and endlessly customizable.

Ingredients

Scale

1/2 cup sourdough discard

2 eggs

1/2 cup Greek yogurt

1/3 cup milk (or as needed)

1 scoop vanilla protein powder

1/2 cup whole wheat flour

1 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

Optional: blueberries, chopped nuts, or chocolate chips

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Instructions

1. In a mixing bowl, whisk together sourdough discard, eggs, Greek yogurt, and milk until smooth.

2. Add protein powder, flour, baking powder, salt, and cinnamon. Stir to combine. Adjust consistency with more milk if needed.

3. Heat a non-stick skillet or griddle over medium heat and lightly grease.

4. Pour batter onto hot surface in 1/4-cup portions. Add optional mix-ins if using.

5. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.

6. Transfer to a wire rack and repeat with remaining batter.

Notes

You can freeze leftover pancakes by laying them flat on a tray, freezing until solid, and transferring to a labeled freezer-safe bag.

Reheat in a toaster, skillet, or microwave until warm.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 200
Sugar: 3g
Sodium: 220mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 14g
Cholesterol: 70mg