Eggless Protein Sourdough Pancakes Recipe the Whole Family Will Love

Pancakes without eggs can be tough but thankfully there are many egg substitutes. In this recipe, you’ll find how we substitute eggs for homemade yogurt to make a delightfully fluffy stack of eggless sourdough pancakes.

Ingredients

1 cup sourdough discard

1 cup milk

3/4 cup buttermilk
(No buttermilk? No problem! Simply pour 3/4 cup of regular milk and add 1 tablespoon of distilled white vinegar and let it sit for 2 minutes. Wahlah, you now have homemade buttermilk!)

1/2 cup yogurt (plain, vanilla, Greek, homemade doesn’t matter)

2 tsp avocado or olive oil

3 1/4 cup flour (all-purpose is fine. I like to use 1 cup of freshly milled soft wheat berries, the rest all-purpose.)

1 tsp baking soda

2 tsp baking powder

3 tbsp sugar (or honey or maple syrup)

1 tsp salt

1 scoop protein powder (optional)
(I’m always looking for a way to add extra protein to meals especially when there are a lot of carbs involved)

Jump to Recipe

What’s the egg replacement?

Yogurt!

Yep, still makes a deliciously fluffy pancake.

I like to use homemade plain yogurt. One-fourth of a cup of yogurt replaces one egg.

My original sourdough pancake recipe calls for two eggs; thus one-half a cup of yogurt is needed to replace the eggs in this new and improved recipe.

Yes this is an eggless recipe but it is heavy on the dairy. We love dairy around here! Especially raw dairy.

If you don’t sourdough but still want eggless pancakes, this recipe is good too.

Eggless Sourdough Pancakes Step by Step

Step 1

If you do not have buttermilk and need to make it as instructed above, go ahead and do that now so it has time to sit.

Then mix together all ingredients in a large mixing bowl with the buttermilk being last. Incorporate well but don’t overmix. Some lumps in the batter are fine.

Allow the pancake batter to sit for at least 5 minutes. This is a great amount of time to get your skillet nice and hot.

We all know the first pancake is the sacrificial one that falls a part, is pale, just doesn’t do right. By and large, this is from not allowing enough time for the skillet to heat up enough.

Step 2

Grease the skillet. Avocado or olive oil, bacon grease, or butter is fine. I’ve found I need to grease the skillet every other round of pancakes in the skillet. Also, medium low heat works best when greasing with butter as it can burn easily. Adjust temperature as you see the need.

Step 3

Using a 1/3 measuring cup, scoop pancake batter and pour into your skillet, leaving enough room between each cake so you can use a spatula to flip the pancake.

Cook for about 2 minutes on each side or until as brown as you prefer. Generally, I know to flip the pancake when the top is filled with bubbles.

This recipe makes at least 22 pancakes so cooking them takes time. You can opt to cook what you need, eat, then return to the skillet and the batter will be fine.

Maple Syrup or no on your eggless sourdough pancakes?

Eggless Sourdough Pancakes: Storing Options

This recipe makes quite a few pancakes.

When it comes to storing these pancakes for later, you have plenty to choose from:

• fridge pancakes in an airtight container or bag for up to 3 days
• freeze pancakes in a freezer safe container or plastic bag for up to 3 months
• eat pancakes with almond butter (or nut/seed butter of choice) as a snack
  • top with banana or strawberry slices or chocolate chips

Food allergies/sensitivities

Developing food allergies or sensitivities in your forties is fun, said no one ever.

This summer I found out I was highly reactive to 3 different foods I eat regularly: eggs, peanuts, and sesame. My reactions were severe stomach pain, nausea, and bloating. That’s it but it did leave me very uncomfortable and concerned after nearly every meal.

Of course food journaling and seeing a medical provider helped to eliminate other concerns and pinpoint the pain and discomfort to food reactions. That’s been helpful but the only suggestion was to avoid those favorite foods of mine. I have done so and have noticed a big change in how I feel after eating.

But now I’m left wondering where these “allergies” came from, how long they’ve been there, and why they roared their heads this summer. Down the rabbit holes, I go, to do my own research.

This summer’s revelation has had me also figuring out how to edit my own favorite recipes to eliminate eggs. I’ll be taking this winter to edit the recipes that need changing after I experiment with eggless renditions to my taste satisfaction.

** If you have developed and/or possibly overcome food sensitivities later in life, would you share with me? I could use some encouragement. I’ve read that high stress and imbalanced hormones can cause food sensitivities from the leaky gut those mentioned formerly can also cause.

Follow along for more recipes like this!

If you try this eggless sourdough pancakes recipe out, come back and leave a comment or share a picture on Facebook, Instagram, or Pinterest so I can see it! 

Keep up to date on recent posts and sharings and more on Facebook, Pinterest, YouTube, and Instagram: @johnsonhomenc and sign up for my weekly newsletter where I share read time gardening and kitchen things from my home to yours: HERE.

Check out other Johnson Home NC affiliated links HERE.