Sourdough Pancakes - Turn your Sourdough Discard into Pancakes so Fluffy

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Sourdough Pancakes - Turn your Sourdough Discard into Pancakes so Fluffy

Yeast pancakes are the easiest and most delicious way to get rid of excess yeast.

You will never regret staying home for brunch with this light and fluffy pancake recipe.

The yeast starter adds a unique and distinctive flavor to these pancakes. They are a sure way to impress anyone who takes a bite.

If you've been feeding a yeast starter for a while, you've probably accumulated or discarded too much.

Making pancakes is one of the most common ways to get rid of excess starter (aka waste).

What is discard and why add it to pancakes?

Yeast waste is any portion of yeast that you will not use to make bread. You can store the yeast in a container in the refrigerator.

This starter is not strong enough to make bread rise, but it is a wonderful ingredient when added to cookies, cakes, pasta, and pancakes.

Often recipes for yeast pancakes turn out to be dense, rubbery pancakes.

For a long time, I stopped adding my discard to pancakes because I never got great results, until I took the extra step of whipping my egg whites.

I know what you're thinking, who wants to whip up egg whites first thing in the morning? But believe me, the effort is worth it.

By going that extra step, you end up with pancakes that are light as air.

If you need more tips and tricks on making sourdough starter, using discard, and baking sourdough bread, we've got a complete guide to get you started.

Exchanges and Substitutions

  • The milk in this recipe can be replaced with yogurt, sour cream, or milk substitutes like almond milk or oat milk. If using yogurt or sour cream, thin the pancake batter with a tablespoon or two of water before adding the egg whites.
  • Wheat flour is the best option for these pancakes. Using only whole wheat flour would make them too dense. If you like the nutty flavor of whole wheat, try substituting a small portion of the all-purpose flour in the recipe for whole wheat.
  • Incorporating supplements like blueberries or chocolate chips can deflate the hard-earned air in the dough. Enjoy them as a topping!


for the pancakes

  • 1 1/2 cups (180g) all-purpose flour
  • 3 tablespoons (48g) sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 1 1/4 to 1 3/4 cups of whole milk
  • 1/2 cup (113 g) natural yeast
  • 1 teaspoon vanilla extract
  • 3 tablespoons (42g) butter, melted and cooled
  • 4 tablespoons (56g) vegetable oil


  • Maple syrup
  • Berries
  • Butter


Combine the dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Put it aside.

Separate the eggs.

Add Wet Ingredients:

In a medium bowl, whisk together 1 1/4 cups of the raised milk, egg yolks, vanilla extract, and melted butter until no yeast or egg remains.

Make the dough:

Using a rubber spatula, mix the wet ingredients into the dry ingredients until just a few traces of dry flour remain. (It's okay if the dough is a little lumpy.)

The batter will be a little thinner than your typical pancake batter, but not so thin that it becomes runny. Put it aside.

Beat the egg whites:

Using a whisk or hand mixer, beat the egg whites until soft peaks form. When you turn the mixer over, the peaks of the whites should start to set.

Switch to a spatula and gently fold 1/3 of the egg whites into the batter until a few streaks remain.

Fold the remaining egg whites into the batter, being careful not to take the air out of the egg whites by folding them in too aggressively.

Preheat the oven:

Preheat oven to 170°F (or hot setting if your oven has one). Place a wire rack in a large baking dish and place in the oven while you cook the pancakes.

Cook the pancakes:

In a large nonstick skillet over medium low heat, heat 1 tablespoon of the vegetable oil.

Pour about 1/4 cup batter per pancake into the preheated pan and cook for 2 minutes or until edges begin to dry out, check bottoms and flip once golden.

This batter will be very airy and light and you won't notice the bubbles forming on top like you normally would with regular pancake batter.

Flip and cook the other side for another 1 1/2 to 2 minutes or until golden brown.

Place the cooked pancakes on the oven rack to keep them warm while you cook the remaining pancakes. Brush the pan with the remaining vegetable oil between batches.

For best results, heat pancakes in a toaster or 400°F oven for 5 minutes or until desired temperature is reached.

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