Fluffy Sourdough Pancakes

By / January 9, 2025
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Fluffy Sourdough Pancakes

Tangy, pillowy sourdough pancakes that use your discard to create the fluffiest, most flavorful stack you have ever made. A weekend breakfast worth waking up for.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pancakes
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard unfed, room temperature
  • 1 cup all-purpose flour
  • 1 cup buttermilk or milk with 1 tbsp vinegar
  • 2 eggs separated
  • 2 tablespoons melted butter plus more for cooking
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

  1. Whisk together sourdough discard, buttermilk, egg yolks, melted butter, sugar, and vanilla in a large bowl.
  2. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the sourdough mixture until just combined — lumps are fine.
  3. Beat egg whites in a clean bowl until stiff peaks form. Gently fold into the batter in two additions. This is the secret to maximum fluffiness.
  4. Heat a griddle or non-stick pan over medium heat. Brush lightly with butter.
  5. Pour 1/4 cup batter per pancake. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 more minutes.
  6. Serve immediately with maple syrup, fresh berries, or your favorite toppings.

Notes

Beating the egg whites separately and folding them in is the key step — do not skip it. It is what makes these extra-tall and fluffy.

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