Sourdough Discard Lemon Poppy Seeds Pancakes
The best sourdough discard breakfast recipe for fluffy lemon pancakes. Use your leftover sourdough starter for this easy, tangy, and delicious morning treat.
Ingredients
- 100 g Sourdough Starter active or discard*
- 1½ cups All-Purpose Flour
- 1 cup Milk
- 1 Large Egg separated
- 2 tbsp Granulated Sugar
- 1½ tbsp Lemon Juice
- 1 Lemon zested
- 1 tbsp Baking Powder
- 1 tbsp Poppy Seeds
- 1 tsp Vanilla Extract
- 3 tbsp Butter melted
- 1 pinch Salt
Instructions
- In a large bowl, whisk the sourdough starter, egg yolk, salt, vanilla extract, lemon zest, lemon juice, and milk until smooth.Add the flour and baking powder. Mix well, then stir in the melted butter and poppy seeds with a spatula.In a separate bowl, whip the egg white for 1 minute until frothy. Slowly add the sugar and whip until stiff peaks form.Gently fold the whipped egg white into the batter using a spatula. Cut through the center and scoop from the bottom to keep the air in.
- Heat a pan on medium heat with a bit of butter. Scoop 1/3 cup of batter per pancake. Cover with a lid and cook for 1–2 minutes per side until the edges look dry and golden.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- You can use active starter (fed within 24 hours) for more rise, or discard (unfed from the fridge) for a deeper tang.
Nutrition
Serving: 1ServingCalories: 175kcalCarbohydrates: 26gProtein: 5gFat: 5.5gSugar: 4g
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