High-Protein Greek Yogurt Sourdough Pancakes and Waffles
One batter, two breakfasts, approximately 16 grams of protein per serving, and no protein powder in sight. Make it same day or overnight.
Servings: 4
Calories: 350kcal
Equipment
- Large mixing bowl
- medium mixing bowl
- Whisk
- spatula
- kitchen scale Measuring cups and spoons
- Cast iron pan, skillet, or griddle
- Waffle iron (for waffles)
Ingredients
- 180 grams all purpose flour 1 and 1/2 cups
- 8 grams baking powder 2 teaspoons
- 3 grams baking soda 1/2 teaspoon
- 2 grams salt 1/4 teaspoon
- 100 grams sourdough discard or active starter scant 1/2 cup
- 240 grams non fat Greek yogurt 1 cup
- 80 grams whole milk 1/3 cup
- 100 grams eggs 2 large
- 28 grams unsalted butter melted (2 tablespoons)
- 30 grams maple syrup 1 and 1/2 tablespoons
- 4 grams pure vanilla extract 1 teaspoon
- Butter or neutral oil for the pan
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center.
- In a separate bowl, whisk together the sourdough discard or active starter, Greek yogurt, milk, eggs, melted butter, maple syrup, and vanilla until smooth and fully combined.
- Pour the wet ingredients into the well of the dry ingredients. Fold gently with a spatula until just combined. The batter will be thick and lumpy, and that is exactly right. Overmixing develops gluten and makes the pancakes or waffles tough, so stop folding the moment no dry flour remains.
- FOR SAME DAY BAKING: Let the batter rest uncovered on the counter for 5 minutes. This gives the leaveners time to activate before you cook.
- FOR OVERNIGHT FERMENTATION: Cover the bowl tightly and refrigerate for 8 to 12 hours or overnight. In the morning, pull the batter from the fridge and let it sit on the counter while you preheat your pan or waffle iron. Give it a gentle stir before cooking. If the batter feels thicker than you would like after refrigerating, fold in a small splash of milk, about 10 to 20 grams, and continue.
FOR PANCAKES
- Heat a cast iron pan or skillet over medium low heat.
- Wipe a thin layer of neutral oil or butter onto the surface of the pan for even coverage and a consistent golden color.
- Scoop about 60 grams (about 1/3 cup) of batter per pancake onto the pan. Do not press the batter down.
- 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 the bottom is deep golden and the pancake is cooked through. Medium low heat is important here. Too high and the outside will color before the inside has time to cook.
FOR WAFFLES
- Preheat your waffle iron and grease it well.
- Scoop about 80 grams (about 1/3 cup) of batter per waffle.
- Cook according to your waffle iron instructions, usually 3 to 4 minutes, until deep golden and crisp. If the iron resists when you try to open it, the waffle is not ready yet. Give it another minute.
- Serve immediately with maple syrup, fresh berries, or butter. For a crowd, keep finished pancakes or waffles in a 200 degree oven on a baking sheet while you finish the batch.
Notes
Batter Storage:
Unbaked batter keeps in the fridge for up to 24 hours. After that the leaveners begin to lose their potency.
Leftover Pancakes and Waffles:
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Layer between parchment before freezing. Reheat pancakes in a toaster or 350 degree oven for 8 to 10 minutes. Reheat waffles in a toaster or toaster oven to bring the crispness back.
Sweetener:
Maple syrup is used here for a natural sweetness. Honey works as a one to one substitution at the same weight. Granulated sugar can be used at 15 grams if preferred.
Greek Yogurt:
Non fat Greek yogurt is used in this recipe. Full fat or low fat both work as substitutes and will produce a slightly richer, more tender result.
