Lemon Blueberry Sourdough Protein Pancakes

These Lemon Blueberry Sourdough Protein Pancakes have a sweet, citrus flavor and are packed with 10 grams of protein per pancake! They are easy to make from scratch, and the added protein will keep you full for longer. A great high-protein breakfast option that the whole family will love.

Why eat sourdough protein pancakes?

Not only are these pancakes moist and delicious, but they are also full of protein, thanks to the addition of eggs, greek yogurt, and protein powder. While I love my fluffy sourdough pancake recipe, I often gravitate towards higher protein options like these sourdough protein pancakes.

Here are just a few benefits of a high-protein breakfast:

• Helps keep your blood sugar stable
• Prevents energy crashes
• Can help you stay full for longer
• Repairs and builds muscle

These Lemon Blueberry Sourdough Protein Pancakes provide you a well-balanced breakfast that will keep you satisfied all morning.

Selecting a protein powder

Not all protein powders are the same and the type of protein powder you use can impact the flavor and texture of these pancakes. My favorite protein powder is from Just Ingredients; I use the Vanilla Bean flavor for this recipe. I love this brand of protein powder because it has simple, clean ingredients. There is no added sugar or sugar alcohol, and it is sweetened with stevia and monk fruit. One scoop of powder has 22 grams of protein from grass-fed non-denatured whey, pea protein, chia seed protein, and grass-fed collagen!

Use code “emilychristensen” for 10% off your purchase

Nutrition highlights

These Lemon Blueberry Sourdough Protein Pancakes are packed with protein! Just one pancake contains 10 grams of protein, 20 grams of carbs, and 3 grams of fat, making them a well-balanced breakfast and a great macro-friendly option.

Sourdough Protein Pancake add-ins

This recipe uses vanilla protein powder, but feel free to swap it out for a different flavor of protein powder! You can also swap out the lemon and blueberry for a different flavor combination. Have fun with it! Try adding different fruits such as bananas, raspberries, or blackberries or go sweet with chocolate chips and nuts.

The texture of the batter matters

When making the batter for the sourdough protein pancakes, you want to have a thicker batter. A thicker batter will produce a fluffier pancake. Too thin, and these pancakes will spread on the pan and bake much flatter. Pay close attention to the thickness as you are adding the milk to ensure you are getting fluffy pancakes.

Ingredients for the Sourdough Protein Pancakes

• Sourdough discard – Gives the pancakes the signature sourdough tanginess. If you don’t currently have a sourdough starter check out my recipe to make one in just 2 weeks.
• Plain 2% greek yogurt – The greek yogurt adds moisture and additional protein. I use 2% fat for this recipe. You could swap out plain for vanilla or another flavor, if preferred. You can also use a non-fat greek yogurt, but the pancakes will not be as moist.
• Eggs – To bind the pancakes (plus adds more protein!)
• Vanilla protein powder – I use Just Ingredients Vanilla Protein Powder.
• Sugar – You can omit the added sugar if you’d like, but it helps bring out the lemon blueberry flavor.
• Baking powder & baking soda – Both of these ingredients help give the pancakes a fluffy rise.
• Salt – Any type will work
• Flour – Ideally use unbleached all-purpose flour
• Lemon – You will use the zest and juice of the lemon.
• Milk – To thin the batter to the correct consistency.
• Blueberries – You can use fresh or frozen blueberries.

How to make Sourdough Protein Pancakes

To make the sourdough protein pancakes, start by adding the sourdough discard, greek yogurt, and eggs to a medium bowl and whisk together.

Add in protein powder, sugar, baking powder, baking soda, salt, flour, lemon zest, and lemon juice. Stir to combine.

Next, add 2 tablespoons of milk and mix. If the batter is too thick add up to 2 more tablespoons of milk for a total of 1/4 cup. Keep in mind that you want to have a thicker batter because the thicker consistency helps make a fluffier pancake!

Fold the blueberries into the batter.

Preheat a griddle or skillet with nonstick spray on medium heat. Scoop 1/3 cup of batter onto the griddle and cook the pancakes for about 5 minutes on one side. The pancakes should be ready to flip when you see bubbles around the edges.

Flip over and cook for another 2-3 mins until cooked through.

Top with fruit, butter, and syrup, and enjoy!

Can Sourdough Protein Pancakes be made ahead of time?

Yes! These pancakes will last in the fridge for about a week if stored in an air-tight container. These are a great option to make ahead of time for meal prep for breakfast for the week.

Alternatively, you can also freeze the Sourdough Protein Pancakes so you always have a quick, high-protein breakfast on hand! To freeze, add the pancakes to a sheet pan in a single layer and place them in the freezer for an hour. Then take the frozen pancakes and add them to a freezer bag for storage. You also add the pancakes directly to a freezer bag with parchment paper in between each pancake to ensure they don’t stick together instead of pre-freezing them on a sheet pan.

To reheat, place the desired amount of pancakes in the microwave and heat them for 30-second increments until they are warmed all the way through.

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