This protein-packed pancake is hands down my favorite breakfast! It’s not only delicious but also satisfying and perfect for fueling the day. I love making a double batch—baking them in two 9×13 pans for easy serving or using individual 8-inch pie pans for a personal touch. These pancakes pair beautifully with a variety of toppings, whether it’s a homemade fruit sauce or fresh fruit. My personal favorite? A generous serving of my homemade Apple Pie Topping, which you can find in the Sauces and Syrups section of my Recipes.
Ingredients:
4 Tbsp. Butter (to melt in the pan)
1 cup Whole Milk
1 cup Unbleached Flour
1/2 cup Sourdough Discard
6 large Eggs
1 Tbsp. Sugar
1 tsp. Vanilla Extract
- Preheat oven to 425 degrees Fahrenheit
- Place butter in a 9×13 pan and place in the over only until melted. Be sure to swirl the pan around to coat the bottom with the melted butter.
- Add all other ingredients to a large mixing bowl and whisk together well.
- Pour the batter into the 9×13 pan after the butter has been melted.
- Place in the oven and bake at 425 degrees for 25 minutes.
- This pancake will look puffy and fluffy when removed from the oven but will deflate as it cools.
- Top with your favorite topping or syrup
- Enjoy!