Fresh Milled Protein Pancakes, made with Sourdough
We are always looking for a delicious and nourishing way to start the day, and these protein pancakes check every box. They’re the perfect way to hit protein goals, without sacrificing the carbs I crave. Packed with flavor and gut-friendly benefits, they strike the ideal balance between indulgent and nutritious. The Greek yogurt adds a creamy texture and a solid boost of protein, while the sourdough discard brings a subtle tang and digestive support. Quick, easy, and freezer-friendly, these pancakes are a meal prep win!
We love serving these on a slow Sabbath morning, drizzled with butter & warm maple syrup or a generous spoonful of homemade strawberry jam. Add in some fluffy scrambled eggs, a few crispy slices of beef bacon, and a yolky latte for the perfect weekend breakfast that scores 10/10 every time!
Ingredients
- 180g fresh milled soft white wheat flour (1½ cups) Kamut also goes really well in this recipe! — I shop at Azure for my bulk staples like flour, sugar, and salt! Check it out here.
- 60g butter or avocado oil (¼ cup)
- 85g honey or 40g cane sugar (¼ cup)
- 120g cottage cheese or Greek yogurt (½ cup) (here’s my raw milk yogurt recipe!)
- 240g sourdough discard (1 cup)
- 2 eggs
- 240g milk (1 cup) We use whole, raw milk for this!
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
Instructions
- Mill your flour. I like soft white wheat flour for this recipe, kamut also goes well!
- In a medium mixing bowl, combine your wet ingredients: butter, honey, cottage cheese/greek yogurt, sourdough discard, eggs and milk. Mix well until creamy and full combined.
- In a separate mixing bowl, combine your dry ingredients: flour, salt, baking powder and baking soda.
- Pour the dry mixture into your wet ingredients. Just barely stir them together and be sure not to over mix. Leave as many air pockets as possible.
- Allow your batter to sit for 5-15 minutes.
- While your batter rests, preheat your cooking surface, you can use a skillet, or cast iron pan. If using a griddle, it will need to be preheated to 325*F.
- Lightly oil your cooking surface, use a 1/4 measuring cup, pour the batter onto the preheated cooking surface.
- Optional to add and inclusions here! We love to sprinkle them with chocolate chips, or wild blueberries
- Wait until the pancakes are full of air bubbles, then flip!
- Serve warm with fresh butter, maple syrup, or jam!
- Store them in an airtight container in the fridge for up to a week, or in the freezer for even longer. We love these silicone bags for our pancake storage!
Tips for the tastiest high protein pancakes
- It’s important not to over mix pancake batter. Your pancakes will turn out tough and chewy if your batter is over mixed.
- This is our favorite breakfast to make to on the Blackstone. Do you have one? We love it and highly recommend! Here’s a link.
Serving your protein pancakes
- Serve with fresh butter & maple syrup
- We also love to serve these with cream cheese
- Or serve with peanut butter & homemade jam (here’s my strawberry jam recipe)
- This recipe makes 24 pancakes
Protein pancakes pair perfectly with a yolky latte. I’ll include my recipe here so you can whip one up.YUM!
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Fresh-Milled Protein Pancakes with Sourdough
Equipment
- 2 Mixing bowls
- 1 Kitchen Scale
- 1 Skillet or electric griddle
- 1 Cooling rack
Ingredients
- 180 grams fresh milled flour, soft white wheat (1.5 cups)
- 60 grams avo oil or butter, melted (1/4 cup)
- 85 grams honey or 40g cane sugar (1/4 cup)
- 120 grams cottage cheese or Greek yogurt (1/2 cup)
- 240 grams sourdough discard (1 cup)
- 2 eggs
- 240 grams milk (We use whole, raw milk for this!) (1 cup)
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
Instructions
- Mill your flour. I like soft white wheat flour for this recipe.
- In a medium mixing bowl, combine your wet ingredients: butter, honey, cottage cheese/greek yogurt, sourdough discard, eggs and milk.
- In a separate mixing bowl, combine your dry ingredients: flour, salt, baking powder and baking soda.
- Pour your dry ingredients into your wet ingredients. Just barely stir them together and be sure not to over mix. Leave as many air pockets as possible.
- Allow your batter to sit for 5-15 minutes.
- Lightly oil your cooking surface, use a 1/4 measuring cup, pour the batter onto the preheated cooking surface.
- Wait until the pancakes are full of air bubbles, then flip!
- Serve warm with fresh butter, maple syrup, or jam!
Absolutely delicious! Not overly sweet and they were fluffy and airy. New go-to pancakes. I’m relatively new to fmf and sourdough and recipe was easier than it looks. Usually I go for less ingredients, but have been looking for a fmf protein pancakes and decided to give it a go. Sure glad that I did! This was the first one I found and will be the last! Will be a staple in our home and so grateful for your recipe! Thank you!!
I am so glad to hear you loved this recipe!
These are easy to make and turn out so good every time. A weekend staple in our house!
Loved by my entire family! A must try!
So glad your family loves this recipe!