Fluffiest ever discard, Greek yogurt, and buttermilk pancakes

Mauvette Bailey

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10d (edited) • 🏆 Show Off Your Bakes

These will knock you straight out of your shoes

Eggless Sourdough Discard Fluffy Pancakes

Yield: Approx. 6 large, thick pancakes recommended Flour: Willow T55

The Dry Base

130g Willow T55 Flour

25g Granulated Sugar (approx. 2 tbsp)

1 tsp Baking Powder (for total lift)

1/2 tsp Baking Soda (essential to react with the heavy acids)

1/2 tsp Fine Sea Salt

The Wet & Acid Base

150g Sourdough Discard (unfed, 100% hydration)

120g Plain Greek Yogurt (full-fat preferred for moisture) I use full fat plain Zoi

(I have used lemon yogurt as well)

60g to 90g Buttermilk (Start with 60g/one-quarter cup; only use more if the batter is too thick to spoon) I use the 90g to start because we don't want to over mix the batter and it is thick

42g Unsalted Butter, melted and cooled slightly (3 tbsp)

1 tsp Pure Vanilla Extract

Method

1. Mix the Dry

In a medium bowl, thoroughly whisk together the Willow T55 flour, sugar, baking powder, baking soda, and fine sea salt.

2. Emulsify the Wet

In a separate bowl, whisk together the sourdough discard, Greek yogurt, 60g of buttermilk, melted butter, and vanilla extract until completely smooth and emulsified.

3. The Gentle Combine (Crucial Step)

Pour the dry ingredients into the wet ingredients. Use a silicone spatula to gently fold the mixture together. Stop mixing while you still see small streaks of dry flour. The batter should look thick, lumpy, and actively puffy. If it is so thick that it feels like a soft bread dough, fold in the remaining 30g of buttermilk. Let the batter rest undisturbed for 5 minutes on the counter to allow the T55 flour to fully hydrate and the leavening agents to foam.

4. The Griddle

Preheat a heavy cast-iron skillet or griddle over medium-low heat. Brush the surface lightly with a thin film of butter or neutral oil.

5. Cook for Maximum Rise

Scoop large 1/3 cup mounds of the batter onto the griddle (about 1/3 cup per pancake). Do not flatten them out; let them sit tall. Cook for 3 to 4 minutes. During this time I add in my frozen wild maine blueberries (or other inclusions) placing one by one and pushing them gently into the cloud of pancake. Because this batter is dense and eggless, you will not see as many surface bubbles popping as you would in a thin batter. Instead, look for the edges to dry out and puff upward significantly.

6. The Flip

Carefully slip a spatula underneath and flip in one smooth motion. Cook for an additional 2 to 3 minutes until the center springs back when lightly pressed. Serve immediately.

Enjoy 😉

Recipe by 'Michon'

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Fluffiest ever discard, Greek yogurt, and buttermilk pancakes