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Fluffy Sourdough Discard Pancakes

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Light, airy pancakes made using sourdough discard that bring a cozy, tangy twist to your breakfast. These pancakes are quick, easy, and perfect for using leftover sourdough starter.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, unfed or fed
  • 3/4 cup (95 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs, separated (room temperature)
  • 1/2 cup (120 ml) milk, whole or 2% (dairy-free almond milk as alternative)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled

Instructions

  1. Gather your ingredients: Measure everything out beforehand for smooth prep.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt. Set aside.
  3. Combine wet ingredients: In a separate large bowl, whisk sourdough discard, egg yolks, milk, vanilla extract, and melted butter until smooth. Add extra milk if discard is very thick.
  4. Whip egg whites: Using an electric mixer or hand whisk, beat the egg whites in a clean, dry bowl until stiff peaks form (3–5 minutes).
  5. Combine batter: Gradually fold the dry ingredients into the wet mixture until just combined, leaving some lumps.
  6. Fold in egg whites: Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate the batter.
  7. Heat your pan: Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. A drop of water should sizzle on contact.
  8. Cook pancakes: Pour about 1/4 cup (60 ml) batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
  9. Serve immediately: Stack pancakes on a warm plate and add your favorite toppings like maple syrup, fresh berries, or yogurt.

Notes

Whip egg whites properly in a clean, dry bowl for best fluffiness. Do not overmix batter to avoid tough pancakes. Let batter rest for 5 minutes before cooking. Adjust heat to avoid burning or undercooking. For gluten-free, use gluten-free baking blend and ensure baking powder is gluten-free. For dairy-free, substitute milk and butter with plant-based alternatives.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, sourdough breakfast, easy pancake recipe, cozy breakfast, leftover sourdough recipe

Find it online: https://katedishes.com/fluffy-sourdough-discard-pancakes-recipe-for-the-best-cozy-breakfast/