H3art of the Home

I have a confession: I used to drive myself crazy searching for the pancake recipe on one tab and a waffle recipe on another, only to end up with two completely different batters, two sets of dishes, and two rounds of guesswork. It made no sense. If I wanted waffles on Sunday and pancakes on Monday, why did I need two recipes? I wanted one batter that could do both without any tweaks, could be made with whatever sourdough I had on hand, and could go straight from the fridge to the griddle on a busy morning. This is that recipe. One bowl, one batter, your choice of breakfast.

And because this is a high protein recipe series, here is something worth knowing upfront: one serving clocks in at approximately 16 grams of protein. No protein powder. No supplements. Just Greek yogurt, eggs, and sourdough doing what they do best.

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Table of Contents

• Why This Recipe Works
• Ingredients and Substitutions
• Discard, Active Starter, or Overnight: Which Should You Use?
• How to Make Sourdough Pancakes
• How to Make Sourdough Waffles
• Recipe
• Tips for the Fluffiest Results
• How to Store and Reheat
• Frequently Asked Questions
• More High Protein Recipes You Will Love

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Why This Recipe Works

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Most sourdough pancake recipes and sourdough waffle recipes are written as entirely separate things, and for no good reason. The ratios that make a pancake fluffy are the same ratios that make a waffle crisp on the outside and tender in the middle. This batter works for both because it is thick enough to hold up in a waffle iron without spreading thin, but still light enough to cook through on a griddle without going dense.

The Greek yogurt is doing a lot of the heavy lifting here. It adds protein, tenderness, and a gentle acidity that works alongside the sourdough to give you that lift you want in both formats. The combination of baking powder and baking soda ensures the batter rises reliably whether you are cooking it immediately or pulling it cold from the fridge after an overnight rest.

The result is a breakfast that is genuinely high protein without any of the chalky aftertaste or complicated add ins that come with protein powder versions.

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Ingredients and Substitutions

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Here is what goes into this batter and what you can swap if needed.

Flour: All purpose flour is the base. You can substitute up to half with whole wheat flour for a heartier texture, though the batter will be slightly thicker.

Non fat Greek yogurt: This is the protein powerhouse of the recipe. Non fat is what I use, and it works beautifully. Full fat or low fat Greek yogurt can be substituted and will give you a slightly richer, more tender result. For a vegan version, a thick unsweetened coconut or almond based Greek style yogurt works well, just keep in mind the protein content will be lower.

Milk: Whole milk gives the best texture, but any milk works here including oat milk, almond milk, or soy milk. Using a plant based milk makes this recipe fully vegan friendly when combined with vegan butter and vegan yogurt.

Eggs: Two large eggs add structure and protein. For a vegan swap, two flax eggs (2 tablespoons ground flaxseed mixed with 4 tablespoons water, rested for 5 minutes) will work, though the pancakes will be slightly less fluffy.

Butter: Unsalted butter melted into the batter adds richness. Vegan butter or a neutral oil like avocado oil can be substituted with no issues.

Sweetener: I use maple syrup because it is a natural sweetener that blends seamlessly into the batter and complements the sourdough flavor. Honey is a popular swap and works well at the same ratio. Granulated sugar works too at half the weight (15g). If you prefer to skip the sweetener entirely, the recipe still works, just lean on toppings for sweetness.

Sourdough: See the full breakdown in the next section.

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Discard, Active Starter, or Overnight: Which Should You Use?

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This is where this recipe earns its flexibility. Unlike most sourdough pancake recipes that lock you into one method, this batter works three different ways.

Sourdough discard: Straight from the fridge, up to about a week old. This is the most common use case and what most people reach for. The discard adds flavor and a gentle fermentation benefit without needing any active rise time. Mix, cook, done.

Active sourdough starter: If you happen to have a freshly fed, bubbly starter on hand, it works just as well. The pancakes and waffles will have a touch more natural lift.

Overnight fermented batter: This is my personal favorite method and the one that fits most easily into a busy morning routine. Mix everything the night before, cover the bowl tightly, and refrigerate it. In the morning, pull the batter out of the fridge and cook it straight away. Cold batter works perfectly fine here. You do not need to let it fully come to room temperature first. The overnight fermentation deepens the flavor, makes the texture even more tender, and gives you a head start on a warm breakfast with almost no morning effort.

All three methods use the exact same recipe with no adjustments needed.

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How to Make Sourdough Pancakes

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The process is simple and forgiving. Whisk your dry ingredients together in one bowl, whisk your wet ingredients including the sourdough in another, then fold the two together until just combined. Lumps are fine. Overmixing is the enemy of a fluffy pancake, so stop as soon as the dry streaks disappear.

Let the batter rest for five minutes before cooking if you are making it fresh. This gives the leaveners time to activate. If you are using overnight batter, skip the rest and go straight to cooking.

If you are using overnight batter, pull it from the fridge first, then preheat your cast iron pan or skillet while the batter sits on the counter. A cast iron pan is my preference here because it holds heat evenly and gives you that deep, consistent golden brown color. For the best results, wipe a very thin layer of oil onto the surface of the pan rather than pouring it in. This gives you an even coat without pooling and is the secret to that perfect color without burning.

Heat your pan over medium low heat. Scoop about 60g (about 1/3 cup) of batter per pancake. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip once and cook for another 1 to 2 minutes until golden.

Medium low heat is the key. Too hot and the outside will color before the inside cooks through.

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How to Make Sourdough Waffles

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Same batter, different appliance. Pull your batter out of the fridge first, then preheat your waffle iron while it sits on the counter. Grease the iron well. Use approximately 80g (about 1/3 cup) of batter per waffle, though this will vary slightly depending on the size of your iron. Cook according to your waffle iron instructions, usually 3 to 4 minutes, until deep golden and crisp.

The higher protein content from the Greek yogurt actually helps the waffles hold their shape and crisp up nicely on the outside without getting tough. Resist the urge to open the waffle iron early. If it resists when you try to open it, it is not ready yet.

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Recipe

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Tips for the Fluffiest Results

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A few things make the difference between good pancakes and genuinely great ones.

Do not overmix. Fold the wet and dry together gently and stop the moment no dry flour remains. The batter should look lumpy.

Pull the batter from the fridge before you preheat your pan. Let it sit on the counter while the pan comes up to temperature.

Use a cast iron pan if you have one. It holds heat more evenly than a nonstick skillet and gives you that perfect, consistent golden brown color on every pancake. Wipe a thin layer of neutral oil onto the surface rather than pouring it in. This prevents pooling and gives you even coverage without any burning.

Use medium low heat. It takes patience but it is worth it. A lower temperature means the interior has time to cook through while the exterior gets golden.

Do not press the pancakes or waffles down. Let them puff on their own.

For overnight batter, give it a gentle stir before cooking to redistribute any separation that happened in the fridge. Do not whisk it aggressively.

If the batter feels too thick after refrigerating, add a splash of milk, about 10 to 20g, and fold it in gently.

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How to Store and Reheat

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Refrigerator: Leftover pancakes and waffles keep well in an airtight container in the fridge for 4 to 5 days.

Freezer: These freeze beautifully. Cool completely, then layer between sheets of parchment paper in a freezer safe bag or container. They will keep for up to 3 months.

Reheating: Reheat pancakes in a toaster or 350 degree oven for 8 to 10 minutes. Waffles reheat best in a toaster or toaster oven to bring the crispness back. The microwave works in a pinch but will soften the waffles.

Batter storage: The unbaked batter keeps in the fridge for up to 24 hours. After that the leaveners begin to lose their potency.

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Frequently Asked Questions

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Can I use sourdough discard that has been in the fridge for a long time?
Up to about a week old is the sweet spot. Older discard can work but will have a stronger fermented flavor that may come through in the finished pancakes.

Do I need to bring the batter to room temperature before cooking?
No. Cold batter straight from the fridge works perfectly fine. This is one of the things that makes the overnight method so convenient.

Can I make this recipe vegan?
Yes. Swap the Greek yogurt for a thick unsweetened plant based Greek style yogurt, use vegan butter or a neutral oil, replace the milk with your preferred plant based milk, and use flax eggs in place of regular eggs. The texture and protein content will be slightly different but the recipe works.

Can I substitute honey for the maple syrup?
Yes, honey works as a one to one substitution at the same weight. It will add a slightly floral sweetness to the batter.

Why does my batter seem too thick after sitting in the fridge overnight?
The sourdough and yogurt continue to absorb moisture as the batter rests. Add a small splash of milk, about 10 to 20g, and fold it in gently before cooking.

Can I double the recipe?
Absolutely. This batter doubles and even triples well. It is a great option for batch cooking and freezing for the week ahead.

How is the protein so high without protein powder?
Greek yogurt and eggs are both excellent natural sources of protein. Combined with the small protein contribution from the flour and sourdough, this batter delivers approximately 16 grams of protein per serving with no supplements needed.

Can I add mix ins to the batter?
Yes. Fresh or frozen blueberries, chocolate chips, or sliced bananas fold in easily. Add them after mixing the batter and right before cooking.

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More High Protein Recipes You Will Love

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If you are building out a high protein breakfast rotation without reaching for protein powder, these recipes from the H3art of the Home high protein series belong in your lineup.

Fluffy Greek Yogurt Pancakes (No Sourdough)

High Protein Sourdough Chocolate Chip Muffins

High Protein Chocolate Chip Cottage Cheese Scones

High Protein Smoked Cheddar and Onion Scones

High Protein Sourdough Cinnamon Rolls

High Protein Sourdough Dinner Rolls

High Protein Sourdough Hamburger Buns

Blueberry Lemon Sourdough Sweet Rolls

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Did you make this recipe? Leave a comment below and let me know how it turned out. If you made pancakes, waffles, or both, I want to hear about it. Tag me on Instagram so I can see your stack. And if you want recipes like this sent straight to your inbox, sign up for the H3art of the Home newsletter below.

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