Sourdough Fluffy Cloud Pancakes

Here’s a Sourdough Fluffy “Cloud” Pancakes recipe — ultra-light, tall, and tender, using sourdough discard and whipped egg whites for that cloudlike lift ☁️🥞

Sourdough Fluffy Cloud Pancakes

🧂 Ingredients (serves 2–3)

• 1 cup sourdough discard (unfed is perfect)

• 2 large eggs, separated

• 2 tbsp milk (or buttermilk)

• 2 tbsp melted butter (or neutral oil)

• 1 tbsp sugar (optional, but helps fluffiness)

• ½ tsp vanilla extract (optional)

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ¼ tsp cream of tartar (optional, for egg whites)

🥣 Instructions

1. Mix the base

   • In a bowl, whisk together:

     • sourdough discard

     • egg yolks

     • milk

     • melted butter

     • sugar

     • vanilla

2. Add dry leavening

   • Whisk in baking powder, baking soda, and salt.

   • Batter will be thick — that’s good.

3. Whip the egg whites

   • In a clean bowl, beat egg whites (with cream of tartar if using)

   • Beat until soft to medium peaks (fluffy but not dry)

4. Fold gently

   • Fold ⅓ of the egg whites into the batter to loosen it.

   • Gently fold in the remaining whites using a spatula.

   • Stop as soon as combined — don’t overmix

5. Cook low & slow

   • Heat a nonstick skillet on low heat

   • Lightly grease

   • Spoon batter into tall mounds (use a ring mold if you want extra height)

   • Cover with a lid and cook 3–4 minutes

   • Flip carefully, cover again, cook 2–3 minutes

☁️ Tips for Extra “Cloud” Effect

• Low heat is crucial — high heat collapses them

• Covering the pan traps steam → more lift

• Serve immediately for maximum fluff

🍓 Serving Ideas

• Butter + maple syrup

• Whipped cream & berries

• Lemon curd

• Honey + powdered sugar

If you want:

• No added sugar

• Overnight fermented version

• Savory cloud pancakes

• Japanese-style ultra-tall version