Lemon Blueberry Sourdough Protein Pancakes

These lemon blueberry sourdough protein pancakes are light, fluffy, and packed with nutritious ingredients. The sourdough discard adds a subtle tang that enhances the bright lemon flavor, while protein powder makes these pancakes a satisfying and energizing breakfast option. With juicy blueberries in every bite, these pancakes are the perfect combination of sweet, tangy, and wholesome!

Why You’ll Love This Recipe

• High in Protein: Protein powder and eggs help keep you full longer.
• Uses Sourdough Discard: A great way to repurpose leftover sourdough starter while adding flavor.
• Bright & Refreshing Flavor: Lemon zest and blueberries add a fresh, vibrant taste.
• Fluffy & Soft: The sourdough and baking powder create a light, airy texture.
• Make-Ahead Friendly: Freeze leftovers for an easy grab-and-go breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sourdough discard (unfed)
• All-purpose or oat flour
• Protein powder (vanilla or unflavored)
• Almond milk (or any plant-based or regular milk)
• Eggs (or flax eggs for vegan option)
• Fresh or frozen blueberries
• Lemon zest and juice
• Baking powder
• Baking soda
• Vanilla extract
• Maple syrup or honey (for natural sweetness)
• Coconut oil or butter (for cooking)

Directions

1. Mix Wet Ingredients: In a bowl, whisk together sourdough discard, almond milk, eggs, lemon juice, maple syrup, and vanilla extract until smooth.
2. Mix Dry Ingredients: In a separate bowl, whisk together flour, protein powder, baking powder, baking soda, and lemon zest.
3. Combine: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the blueberries.
4. Preheat Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Cook Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
6. Serve & Enjoy: Stack the pancakes, drizzle with maple syrup, and enjoy with extra blueberries or yogurt.

Servings and Timing

• Servings: Makes about 8 pancakes
• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-25 minutes

Variations

• Vegan Option: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and plant-based protein powder.
• Gluten-Free Option: Swap all-purpose flour for a gluten-free flour blend or oat flour.
• Extra Lemon Flavor: Add more lemon zest and a touch of lemon extract.
• Nutty Pancakes: Stir in chopped almonds or walnuts for extra crunch.
• Chocolate Chip Pancakes: Replace blueberries with dark chocolate chips for a sweeter version.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze pancakes in a single layer, then transfer to a bag for up to 2 months.
• Reheating: Warm in a skillet over low heat or microwave for 20-30 seconds.

FAQs

Can I use active sourdough starter instead of discard?

Yes! Active starter will give the pancakes a slightly airier texture, but discard works perfectly.

What kind of protein powder should I use?

Vanilla or unflavored protein powder works best, but you can experiment with different flavors.

Can I make these pancakes without protein powder?

Yes, just replace the protein powder with extra flour to maintain consistency.

Do I need fresh blueberries, or can I use frozen?

Both work! If using frozen, don’t thaw them first—just mix them into the batter.

Why are my pancakes too dense?

Overmixing the batter can lead to dense pancakes. Stir until just combined for the best texture.

Can I make mini pancakes?

Absolutely! Just pour smaller amounts of batter and adjust cooking time accordingly.

How do I get evenly cooked pancakes?

Use medium heat and avoid flipping too soon—wait for bubbles to form before flipping.

Can I make the batter ahead of time?

It’s best to cook the pancakes immediately, but you can refrigerate the batter for up to 12 hours before using.

Can I add sweetener to the batter?

Yes! Maple syrup, honey, or a sugar alternative can be added for extra sweetness.

How do I make pancakes extra fluffy?

Let the batter rest for 5-10 minutes before cooking to allow the baking powder and sourdough to work their magic.

Conclusion

Lemon blueberry sourdough protein pancakes are a delicious and healthy way to start your day. Packed with protein, fresh fruit, and a zesty lemon kick, they’re perfect for a filling breakfast or post-workout meal. Try them fresh, freeze leftovers for later, and enjoy a stack of flavorful pancakes anytime!

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