Sourdough Buttermilk Protein Pancakes

Sourdough Buttermilk Protein Pancakes
Sonja_For The Pleasure Of Eating

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Lovely to meet you!

I’m Sonja and “For The Pleasure Of Eating” is my food blog.

Whether you’re looking to shed a few pounds or discover new recipes, my blog is the perfect place to find ideas that impress your family and friends while creating a party in your mouth!

More about me and how I lost weight here.

 

These Sourdough Buttermilk Protein Pancakes are my festive version of the all-time favourite breakfast. Super fluffy and tangy from the buttermilk and sourdough, yet lots of good nutrition from protein powder, whole wheat flour and eggs. They might be the perfect pancake!
And, since it’s the holidays, I’m serving them with homemade cranberry sauce topped with some extra indulgent Advocaat for a very grown up treat!

 

Why You Want to Make Them

 

Buttermilk and sourdough discard for flavour

Have you ever had buttermilk pancakes? If not, it’s about time!
Similar to buttermilk waffles, they are incredibly tender and flavourful. The tang of the sourdough emphasizes it and helps you use up your discard.
And what’s more: The calories are even lower than for the version without buttermilk!

Sourdough Buttermilk Protein Pancakes

Protein powder for extra nutrition

Same as in my original, buttermilk free pancakes, I’m using my favourite protein powder here to up the nutrition. This time I added the toasted marshmallow flavoured version, since that’s what I just had delivered and wanted to try out. It was a full success since it balanced the tangy buttermilk beautifully with its sweetness.

This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try.

Indulgent topping

With it being the holidays, I was reminded of a very classic German cake we used to have around the season. It might be my all-time favourite German cake: An airy hazelnut-chocolate sponge, cranberry jam spread all over it, topped with whipped cream and crowned by a layer of Advocaat, just about contained by the whipped cream tufts around the edge of the cake.
This is how it looks and it’s utterly delicious!

Let me know if you’d like to see a recipe for it here and I might come up with a slightly healthier version of it.

And while these pancakes have no cream or hazelnuts, the cranberry sauce and advocaat drizzled over made for a worthy breakfast reminder of it! Well….late breakfast. Not sure I can have advocaat early morning, but if you enjoy it, I’m certainly not judging!

The Ingredients

Sourdough Buttermilk Protein Pancakes_Ingredients

Sourdough discard – You could use active starter here if you’d like, but since it’s not left to ferment, this is a great place to use up your discard. It will add flavour and nutrition to your pancakes. Don’t worry about it being too sour. Just a gentle tang is coming through, adding complexity.

If you have no sourdough starter yet, here is how to make it. With its million uses, it’s one of the best things you can easily make at home with just water and flour. Plain white flour works fine.

Buttermilk – Apart from being delicious and giving your pancakes an extra light texture, buttermilk is great for digestion, has lots of calcium and even aids your immune system if you have some daily.

I’m mainly adding it for the taste, but the rest doesn’t do harm either, does it.
If you don’t have buttermilk, here are several ways to substitute it.

Flour – A mix of whole wheat flour and white flour gives the perfect balance of light and fluffy plus nutty flavour, fibre and better nutrition than just using plain white flour. During my weight loss journey I came to love whole wheat flour in nearly all of my baked goods. Partially because it keeps you fuller for longer, but again mainly for the added flavour. You can use other types of flour instead such as spelt. Or just use all white flour.

Protein powder – As mentioned above, I’m using MyProtein here, as I love the creamy consistency and flavours they offer. Use one that you enjoy having as a shake, and you’ll like it in the pancakes too. Ideal for this recipe are vanilla or similar flavours. Though, if you have something like chocolate or hazelnut, it might even serve as more of a reminder for the Cranberry-Advocaat cake. If you try it, let me know what you think.

Eggs – I upped the portion size of this recipe compared to the original Sourdough Protein Pancakes, as I love having some in the freezer for a super quick breakfast when toasted. Hence 2 eggs. The egg to pancake ratio is a little bit higher and I think it benefits the flavour. Plus of course more protein is always welcome.

Soy Milk – I’m using soy milk for its creamy texture and protein content. You could substitute with full fat cows’ milk if you want or any other full fat plant milk.

Coconut oil – Adding coconut oil gives these Sourdough Buttermilk Protein Pancakes a very subtle scent of coconut and a crispy crust. I also use some for frying them in. You could use melted and cooled butter instead, if you prefer the flavour.

Vanilla extract – The vanilla extract on top of the vanilla scent of the protein powder will spread a heavenly smell throughout your house and give the pancakes that extra special flavour. Don’t skip it.

Salt – Every sweet baked good needs a pinch of salt to bring out the flavours and balance the sweetness.

Cinnamon – This is optional but delicious, especially during the holiday season. You can leave it out if you prefer or even up the content if you like more cinnamon flavour. It goes particularly well with the cranberries.

Baking powder and soda – I’m using more baking soda than powder in this recipe, as it’s activated by the acidity of the buttermilk and adds the fluffiness to the pancakes.

Topping – Optional. For my extra special holiday breakfast, I’m using a home made Cranberry Sauce with Port and Clementines. You could use any leftover cranberry sauce, as long as it’s not seasoned with salt and pepper. Though…you do you of course.
As reminder of the above mentioned Cranberry-Advocaat cake, I’m topping the whole thing with Advocaat as a treat. If you have never tried it on your pancakes, you are missing out!

These Sourdough Buttermilk Protein Pancakes would be equally delicious with sliced banana, Nutella, and Advocaat. My all-time favourite pancake topping!

The Process

 

Mix the wet and protein

Sourdough Buttermilk Protein Pancakes_Process

In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated and no protein lumps are left.

Mix the wet with the dry

Sourdough Buttermilk Protein Pancakes_Process

For the next step: You can prepare the batter the evening before, but if you do, leave out the baking powder and soda until the next morning, as it would lose some of its effectiveness overnight.

In a separate bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, baking powder and soda, and fine sea salt.

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

Frying

Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.

Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and it looks matte.

Carefully flip the pancakes with just a flip of your wrist, to avoid them sliding across the pan, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.

If you’d like to keep the stack of pancakes warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.

Sourdough Buttermilk Protein Pancakes

Serve

Serve the Sourdough Buttermilk Protein Pancakes stacked on a plate, topped with icing sugar if you like, cranberry sauce and Advocaat drizzled over for the grown up version.

Sourdough Buttermilk Protein Pancakes

Meal Prep

 

As most of my recipes, Sourdough Buttermilk Protein Pancakes are great for meal prep.
There is the fact that you can prepare the batter, except baking soda and powder, in the evening and it only gets better overnight.

Once fried, they freeze really well and can be heated through simply in the toaster. I like to keep them in portions in little bags or containers, so I can just grab a super quick and healthy breakfast, when I’m in a hurry.

Looking for other breakfasts with Protein?

Try this Apple Cinnamon Protein Oatmeal, bringing the flavours of German Christmas Market right onto your breakfast table.

Or maybe some Sourdough Pumpkin Soda Bread with Protein?

Please Comment

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot.

Sourdough Buttermilk Protein Pancakes

Sourdough Buttermilk Protein Pancakes

With Cranberries and Advocaat topping These Sourdough Buttermilk Protein Pancakes are my festive version of the all-time favourite breakfast. Super fluffy and tangy from the buttermilk and sourdough, yet lots of good nutrition from protein powder, whole wheat flour and eggs. They might be the perfect pancake! And, since it’s the holidays, I’m serving them with homemade cranberry sauce topped with some extra indulgent Advocaat for a very grown up treat!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 24 pancakes
Calories 100 kcal

Ingredients
  

  • 1 cup Sourdough discard
  • 1 cup buttermilk
  • ¾ cup soy milk
  • 2 large eggs
  • 4 tbsp Coconut oil melted and cooled
  • 2 teaspoons vanilla extract
  • 1 ¼ cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 Scoops Protein Powder
  • 1/2 teaspoon ground cinnamon
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 teaspoon fine sea salt

Optional topping:

  • Icing sugar
  • Cranberry sauce and Advocaat to taste

Instructions
 

Mix the Wet and Protein:

  • In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, melted coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated and no protein lumps are left.

Mix the Wet with the Dry:

  • In a separate bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt. If preparing the batter the evening before, leave out the baking powder and soda until the next morning.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

Frying:

  • Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.
  • Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and it looks matte.
  • Carefully flip the pancakes with just a flip of your wrist, to avoid them sliding across the pan, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
  • If you’d like to keep the stack warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.

Serve:

  • Serve stacked on a plate, topped with icing sugar if desired, and drizzle with cranberry sauce and Advocaat for the grown-up version.
  • Enjoy your delicious Sourdough Buttermilk Pancakes!

Notes

As most of my recipes, Sourdough Buttermilk Protein Pancakes are great for meal prep.
There is the fact that you can prepare the batter, except baking soda and powder, in the evening and it only gets better overnight.
Once fried, they freeze really well and can be heated through simply in the toaster. I like to keep them in portions in little bags or containers, so I can just grab a super quick and healthy breakfast, when I’m in a hurry.
The nutrition is calculated without toppings, as the nutrition would vary depending on what you use and how much of it.
Calories: Approximately 100 kcal per serving
Protein: Around 4g
Carbohydrates: Roughly 15g
Fat: About 3g
Fiber: Around 2g
Sugar: Approximately 1g

Nutrition

Calories: 100kcal
Nutrition Facts
Sourdough Buttermilk Protein Pancakes
Amount per Serving
Calories
100
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, Protein, sourdough, Vegetarian, versatile
Tried this recipe?Let us know how it was!

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