Description

These Lemon Blueberry Sourdough Protein Pancakes are light, fluffy, and naturally packed with protein from sourdough discard and protein powder. The tangy lemon and burst of blueberries make them a refreshing and wholesome breakfast option!

Ingredients

Units Scale

For the Pancakes:

1/2 cup (120g) sourdough discard (unfed)

1 cup (125g) all-purpose flour (or oat flour for a GF option)

1 scoop (30g) vanilla protein powder

1 tbsp granulated sugar (or honey)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup (180ml) milk (dairy or plant-based)

1 large egg

1 tbsp melted butter (or coconut oil)

1 tbsp fresh lemon juice

1 tsp lemon zest

1/2 cup (75g) fresh or frozen blueberries

For Toppings (Optional):

Maple syrup or honey

Extra blueberries

Greek yogurt

Lemon zest

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Instructions

Step 1: Mix Dry Ingredients

In a large bowl, whisk together flour, protein powder, sugar, baking powder, baking soda, and salt.

Step 2: Mix Wet Ingredients

In a separate bowl, whisk together sourdough discard, milk, egg, melted butter, lemon juice, and lemon zest until smooth.

Step 3: Combine & Fold in Blueberries

Gradually mix the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).
Gently fold in blueberries.

Step 4: Cook the Pancakes

Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on top.
Flip and cook for another 1-2 minutes until golden brown.

Step 5: Serve & Enjoy

Stack the pancakes and top with maple syrup, extra blueberries, and a dollop of Greek yogurt.

Notes

No Protein Powder? Replace with ¼ cup extra flour.
Make It Dairy-Free: Use almond milk and coconut oil instead of dairy.
Storage: Refrigerate pancakes in an airtight container for up to 3 days or freeze for up to 2 months.
Reheating: Warm in a toaster or skillet for the best texture.