Sourdough Discard Lemon Poppy Seeds Pancakes

I’ve been experimenting with sourdough lately, and honestly, I’m drowning in discard! I currently have three different starters going, so I’m making a sourdough discard recipe every single day. Some of these sourdough discard recipes are turning out amazing, and some I need to perfect before sharing. I wanted to share this easy breakfast idea with you. If you’re like me and searching for what to do with sourdough discard, you have to give these lemon poppy seed pancakes a try. They are the perfect fluffy sourdough pancakes; easy, lemony, and so delicious!

Ingredients to make sourdough pancakes:

• Flour : I use standard all-purpose flour here to keep the texture light and airy.
• Sugar : I use white granulated sugar to help the egg whites reach those stiff peaks, but you can easily swap this for cane sugar.
• Milk : I used 2% cold milk for this batch, you can use other types if you prefer.
• Sourdough Discard : I used unfed starter at room temperature, of course this is an active starter, don’t use a starter you’re just building specially if it has any smell other than a tangy yogurt smell (you don’t want to eat these at all!).
• Lemon Juice : Use both the juice and the zest of a fresh lemon.
• Poppy Seeds : These add a lovely little crunch.
• Egg : One medium or large egg, separated. The yolk goes in the base, and the white gets whipped to make these extra fluffy pancakes.
• Butter : Melted butter is added to the batter for a rich, silky finish. I us unsalted and add salt so I have control over the salt but since we only use 3 Tbsps of butter, you can use salted or half salted.
• Baking Powder : This gives the sourdough discard an extra boost to ensure your pancakes rise perfectly in the pan.
• Vanilla Extract: Used to balance the lemon and sourdough tang. Also, I like the aroma.

[Measurements are posted in the recipe card below the instructions.]

1. In a large bowl, whisk together your sourdough discard, egg yolk (keep the white aside), salt, vanilla, lemon zest, lemon juice, and milk. Once smooth, stir in the flour and baking powder. Make sure there are no flour lumps in the batter.

Next, pour in the melted butter and add the poppy seeds, mixing everything together to create a smooth batter.

2. In a separate clean bowl, whip the egg white for about a minute. Once frothy, slowly add the sugar and whip until stiff peaks form (the meringue shouldn’t fall if you flip the bowl!).

Note: This is an optional step for extra fluffiness. You can also just mix the whole egg and sugar into the wet ingredients for a quicker sourdough breakfast.

3. Gently “fold” the whipped egg white into the batter. To fold simply, use a spatula to cut through the middle, scoop the bottom, and turn it over the top. This keeps the air in your homemade pancake mix.

Once incorporated, your sourdough pancake batter is ready. Set it aside.

Cooking:

Heat a pan over medium heat with a bit of butter. Scoop about 1/3 cup of batter and close the lid to help them rise. Flip when the sides look dry (usually 1–2 minutes per side) for the perfect golden brown pancake.