Yogurt Sourdough Flapjacks
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
Fluffy sourdough pancakes made with yogurt and whipped egg whites. A great way to use up excess sourdough starter.
Ingredients
- 355 ml sourdough starter
- 118 ml plain whole milk yogurt
- 63.8 g whole wheat pastry flour
- 29.6 ml whole cane or brown sugar
- 2.46 ml baking soda
- fine sea salt
- 1 egg
- 4.93 ml safflower or sunflower oil
- 4.93 ml unsalted butter
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.5 mg
- Iron: 0.12 mg
- Magnesium: 2.6 mg
- Phosphorus: 24.9 mg
- Potassium: 29.8 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml sourdough starter
- 118 ml plain whole milk yogurt
- 63.8 g whole wheat pastry flour
- 29.6 ml whole cane or brown sugar
- 2.46 ml baking soda
- fine sea salt
- 1 egg
- 4.93 ml safflower or sunflower oil
- 4.93 ml unsalted butter
Let's Cook
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Step 1.
Heat a cast-iron griddle or large skillet over medium-high heat. Preheat your oven to the lowest setting (about 200°F) to keep pancakes warm later.
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Step 2.
In a large mixing bowl, combine 1½ cups sourdough starter, ½ cup plain whole milk yogurt, 2.25 ounces (about ½ cup) whole wheat pastry flour, 2 tablespoons whole cane or brown sugar, ½ teaspoon baking soda, and a pinch of fine sea salt. Stir until well mixed.
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Step 3.
In another medium bowl, separate the egg: let the white slide into the bowl and drop the yolk into the first bowl with the starter mixture. Stir the yolk into the sourdough batter until incorporated.
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Step 4.
Using a whisk or an electric hand mixer, beat the egg white until thick and foamy, close to stiff peaks (about 2–3 minutes with a mixer).
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Step 5.
Gently fold the whipped egg white into the sourdough batter until just combined, being careful not to deflate the air. The batter will look bubbly.
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Step 6.
Coat the hot griddle with 1 teaspoon of safflower or sunflower oil. Use a ¼-cup measure to scoop batter and pour it into disks on the griddle, leaving space between each. You should hear a soft hiss. Cook as many pancakes as the griddle can hold without crowding.
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Step 7.
Watch the surface of the pancakes: when the edges tighten and bubbles form and pop on the surface (about 2–3 minutes), slide a spatula under and flip each pancake. Cook for another minute on the second side, until golden brown.
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Step 8.
Transfer cooked pancakes to a plate and keep warm in the preheated oven. Repeat with remaining batter, adding more oil or butter to the griddle as needed between batches.
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Step 9.
Stack the pancakes on a serving plate, dotting butter between each cake if desired. Serve with fruit topping or maple syrup.