.Ingredients
For the pancakes:
- 1 cup (240 g) sourdough discard or active sourdough starter
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180 ml) whole milk
- 2 large eggs, separated
- 2 tablespoons melted unsalted butter, plus more for cooking
- 1 teaspoon vanilla extract
For serving:
- Butter
- Maple syrup or honey
- Fresh berries
- Banana slices
- Powdered sugar
- Whipped cream, optional
Instructions
1. Prepare the batter
Start by separating the eggs, placing the yolks in a medium mixing bowl and the whites in a clean, dry bowl. Keeping the egg whites separate is an important step because they will eventually be whipped and folded into the batter, creating the pancakes’ signature fluffy texture.
Add the sourdough starter, milk, melted butter, vanilla extract, and egg yolks to the bowl with the yolks. Whisk everything together until smooth and well combined.
In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir the dry ingredients together so the leavening agents are evenly distributed.
Gradually add the dry ingredients to the sourdough mixture. Stir gently just until the flour disappears. Do not overmix. A few small lumps are completely fine. Overmixing develops gluten, which can make pancakes chewy rather than soft and fluffy.
Let the batter rest for about 5–10 minutes while you prepare the egg whites.
2. Whip the egg whites
Using a hand mixer or stand mixer, beat the egg whites on medium-high speed until they become foamy. Continue beating until they form soft peaks.
You want the whites to be fluffy and hold their shape, but they do not need to be beaten until extremely stiff or dry. Soft, glossy peaks are ideal.
This whipped egg white mixture is what gives these pancakes their airy, almost cloud-like interior.
3. Fold everything together
Add about one-third of the whipped egg whites to the pancake batter and gently fold them in. This first addition loosens the batter, making it easier to incorporate the remaining whites.
Add the rest of the egg whites and fold very gently with a spatula. Use broad movements, scooping from the bottom of the bowl and lifting the batter over itself.
Stop as soon as the whites are mostly incorporated. A few visible streaks are better than aggressively stirring the batter and losing all that precious air.
The finished batter should look thick, light, and airy.
4. Heat the pan
Place a large nonstick skillet or griddle over medium-low to medium heat. Allow it to heat for a few minutes.
Add a small amount of butter and swirl it around the cooking surface. You want enough butter to lightly coat the pan without creating a large pool.
For especially tall and fluffy pancakes, medium-low heat is better than high heat. The pancakes need enough time to cook through without becoming too dark on the outside.
5. Cook the pancakes
Scoop approximately ¼ to ⅓ cup of batter into the pan for each pancake. Leave plenty of space between them so you can flip them comfortably.
Cook for about 2–3 minutes, or until bubbles begin appearing across the surface and the edges look set. The underside should be golden brown.
Carefully slide a wide spatula underneath and flip the pancake in one confident motion.
Cook the second side for another 1½–2½ minutes, until golden brown and cooked through.
Avoid pressing down on the pancakes with your spatula. It may be tempting, but pressing them will squeeze out the air that makes them fluffy.
Continue cooking the remaining batter, adding a little more butter to the pan whenever necessary.
How to Make Them Extra Fluffy
For truly cloud-like pancakes, keep a few details in mind.
First, make sure your baking powder and baking soda are fresh. Old leavening agents can result in flat pancakes.
Second, don’t overmix the batter. Once the flour has disappeared, stop stirring.
Third, handle the whipped egg whites gently. The air trapped inside them is one of the most important ingredients in this recipe.
Finally, keep the heat moderate. A pan that is too hot will brown the outside before the center has enough time to cook.
Serving Suggestions
Stack the pancakes while they are still warm and place a small pat of butter on top. Pour over plenty of maple syrup and add fresh berries for a classic breakfast.
For a more indulgent version, add whipped cream, sliced bananas, toasted nuts, and a drizzle of honey. A little cinnamon or powdered sugar also works beautifully.
If you enjoy the tangy flavor of sourdough, you can make the batter slightly more flavorful by letting it rest for 20–30 minutes before cooking. Don’t leave it sitting for several hours after adding the baking soda and baking powder, however, because the leavening power will gradually diminish.
Storage and Reheating
These pancakes are best served immediately, but leftovers can be refrigerated in an airtight container for up to 3 days.
To reheat them, warm them gently in a toaster, skillet, or microwave. For the best texture, avoid overheating them, as this can make the pancakes dry.
You can also freeze completely cooled pancakes. Place parchment paper between them, transfer them to a freezer-safe bag or container, and freeze for up to 2 months. Reheat directly from frozen in a toaster or skillet.
Final Result
The finished Sourdough Fluffy Cloud Pancakes should be golden on the outside, exceptionally soft in the center, and light enough to practically melt in your mouth. The sourdough starter adds a delicate tang that balances the sweetness, while whipped egg whites create that wonderfully airy texture.
Whether you’re using freshly fed sourdough starter or leftover discard from your regular sourdough baking routine, this recipe turns it into a breakfast worth waking up for. Serve the pancakes in a tall stack, add your favorite toppings, and enjoy them while they’re warm and fluffy.
