This post contains affiliate links. Please read our disclosure policy.
If you’re looking for a high-protein breakfast that’s clean, satisfying, and uses up your sourdough discard, these sourdough cottage cheese pancakes are a must-try! They’re naturally rich in protein thanks to creamy cottage cheese, and the discard gives them that classic tangy flavor we love in sourdough recipes.
New to sourdough? Check out How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!
Table of Contents
When I was growing up, pancakes were an event on Saturday morning. An event that included turkey bacon, a whole lot of butter, and no syrup because that was the correct way to eat pancakes in my world.
Things haven’t changed much for me. I still love a lot of butter on my sourdough cottage cheese pancakes, but I also opt for a drizzle of pure maple syrup. I usually include a side of turkey bacon with my pancakes for two reasons:
- Nostalgia
- Protein
If there was ever a meal that needed a lot of protein, it was breakfast. Really, all meals need protein, but if you had to pick just one, it should be breakfast because that’s the foundation of your entire day.
I’m not one of those girls who forgets to skip breakfast. I’ve never in my life forgotten breakfast.
Intermittent fasting is not something you’ll find around these parts.
I also don’t drive my car on empty or take my kids on outings without snacks.
Why? Because fuel is important.
If you love pancakes but need something with a natural protein boost, these sourdough cottage cheese pancakes are for you!
Why You’ll Love Sourdough Cottage Cheese Pancakes
- Contains 25 grams of clean protein!
- Kid-friendly. I’ve never known a kid who doesn’t love pancakes, but a lot of kids can be funny about protein first thing in the morning. Hand a kid a stack of sugary pancakes for breakfast, and they’ll be hyper all morning and crash before lunch. These are easy high-protein pancakes for toddlers or kids that will balance their blood sugar and fill their bellies without any complaints.
- Naturally high in protein. These high-protein sourdough pancakes utilize cottage cheese and eggs for their protein content-something most people keep on hand.
- Easy to make. Most of us don’t have a minute to spare in the mornings. These easy, healthy sourdough pancakes come together fast, so you can get a jump on your day.
- No protein powder. Protein powder is expensive and often contains sketchy ingredients. With natural protein pancakes without protein powder, you don’t have to worry about fancy ingredients or yucky fillers.
- Great use of sourdough discard to reduce kitchen waste.
- Freezer-friendly and easy to reheat
Ingredients You’ll Need for Sourdough Cottage Cheese Pancakes
- Sourdough discard for digestive benefits and tangy flavor
- Cottage cheese for protein and thickness
- Egg whites and a whole egg for natural protein, vitamins and minersl
- Baking soda and powder for a natural, fluffy rise
- Vanilla and honey for natural sweetness
- Optional add-ins: cinnamon, mashed banana, chopped nuts, chocolate chips, blueberries
Tools You May Need
- 12-inch cast iron skillet for getting a nice crust on your sourdough discard pancakes
- Immersion blender and pitcher OR
- Standard blender
How to Make Sourdough Cottage Cheese Pancakes
Step 1: Preheat the cast-iron skillet to medium heat. Using a stand blender or an immersion blender, blend together cottage cheese, egg whites, egg, sourdough starter, oats, honey, vanilla, baking soda, and baking powder.
Step 2: When the skillet is preheated, grease it with a little bit of butter or coconut oil. Pour the batter into two to three small pancakes in the skillet. When the pancakes puff up and bubbles form on the tops, they are ready to flip. Continue this process until all of the batter has been cooked.
Step 3: Top the sourdough sourdough cottage cheese pancakes with butter and maple syrup or honey. Enjoy!
Tips for Success
- Use a cast-iron skillet to get a nice crust on your pancakes.
- Make sure the skillet is preheated before adding fat or the sourdough pancake batter to prevent sticking.
- Don’t crowd the pan, or your pancakes will stick together and be hard to flip.
FAQs
how to make sourdough discard pancakes high protein
Making sourdough pancakes with cottage cheese and eggs makes them naturally high-protein!
Can I make Sourdough Cottage cheese pancakes Dairy-Free?
Yes, to make the pancakes dairy-free, substitute the cottage cheese with non-dairy yogurt. You might need to add an extra tablespoon or two of oats if the batter is too thin.
Can I mix Sourdough Pancake Batter the night before?
Yes, you can prep everything the night before, but don’t add the baking soda and powder until you are ready to cook the pancake batter.
How much protein is in these Pancakes?
These pancakes contain 25 grams of natural protein with no protein powder!
What Should I serve with Sourdough Cottage Cheese Pancakes?
The possibilities are endless! Try:
- Fresh fruit
- Bacon
- Sausage
- Hamburger patty
- Yogurt
- Kefir
- fruit smoothie
- Avocado
Are Sourdough Pancakes Healthy?
These pancakes are made with high-protein cottage cheese and fermented sourdough starter for extra digestive benefits. I consider them healthy because they will naturally balance your blood sugar and give you enough protein to tackle your day.
Why Are My Sourdough Pancakes Flat?
If your pancakes turn out flat it’s probably due to three reasons:
- You forgot the baking powder or soda.
- Your batter contains too much liquid. Try adding a 1-2 tablespoons of extra oats to thicken up your batter.
- You overcooked the pancakes. Flip the pancakes as soon as you see them puff up and form bubbles. If they continue to sit in the pan, they will be flat.
How to Freeze Sourdough Cottage Cheese Pancakes
To freeze, place cooked cottage cheese pancakes on a cookie sheet lined with parchment paper and transfer to the freezer. When pancakes are frozen, place them in a zip-top bag. Reheat in the oven at 350 degrees Fahrenheit for 5-10 minutes.
Sourdough Cottage Cheese Pancakes
Equipment
- 1 Immersion blender OR
- 1 blender
- 1 12 inch cast iron skillet
Ingredients
- 1/2 cup cottage cheese
- 1/4 cup egg whites (from about 2 eggs)
- 1 egg
- 1/4 cup sourdough discard
- 2 tbs rolled oats
- 1 tsp honey
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- butter or coconut oil for greasing the pan
- butter and maple syrup for topping
Instructions
- Preheat the cast-iron skillet to medium heat.
- Using a stand blender or an immersion blender, blend together cottage cheese, egg whites, egg, sourdough starter, oats, honey, vanilla, baking soda, and baking powder.
- When the skillet is preheated, grease it with a little bit of butter or coconut oil. Pour the batter into two to three small pancakes in the skillet. When the pancakes puff up and bubbles form on the tops, they are ready to flip. Continue this process until all of the batter has been cooked.
- Top the pancakes with butter and maple syrup or honey. Enjoy!
You’re Going to Love These Sourdough Cottage Cheese Pancakes!
These sourdough cottage cheese pancakes are proof that a high-protein breakfast can be both simple and satisfying, without any added powders or fussy ingredients. Whether you’re feeding a hungry family or prepping healthy meals for the week, this recipe is an easy way to use up your sourdough discard and fuel your body with real food. Don’t forget to top them with your favorite fruit, a drizzle of maple syrup, or even nut butter for an extra boost. If you try them, let me know how they turn out in the comments!
