These will knock you straight out of your shoes Eggless Sourdough Discard Fluffy Pancakes ​Yield: Approx. 6 large, thick pancakes recommended Flour: Willow T55 ​The Dry Base ​130g Willow T55 Flour ​25g Granulated Sugar (approx. 2 tbsp) ​1 tsp Baking Powder (for total lift) ​1/2 tsp Baking Soda (essential to react with the heavy acids) ​1/2 tsp Fine Sea Salt ​The Wet & Acid Base ​150g Sourdough Discard (unfed, 100% hydration) ​120g Plain Greek Yogurt (full-fat preferred for moisture) I use full fat plain Zoi (I have used lemon yogurt as well) ​60g to 90g Buttermilk (Start with 60g/one-quarter cup; only use more if the batter is too thick to spoon) I use the 90g to start because we don't want to over mix the batter and it is thick ​42g Unsalted Butter, melted and cooled slightly (3 tbsp) ​1 tsp Pure Vanilla Extract ​Method ​1. Mix the Dry ​In a medium bowl, thoroughly whisk together the Willow T55 flour, sugar, baking powder, baking soda, and fine sea salt. ​2. Emulsify the Wet ​In a separate bowl, whisk together the sourdough discard, Greek yogurt, 60g of buttermilk, melted butter, and vanilla extract until completely smooth and emulsified. ​3. The Gentle Combine (Crucial Step) ​Pour the dry ingredients into the wet ingredients. Use a silicone spatula to gently fold the mixture together. Stop mixing while you still see small streaks of dry flour. The batter should look thick, lumpy, and actively puffy. If it is so thick that it feels like a soft bread dough, fold in the remaining 30g of buttermilk. Let the batter rest undisturbed for 5 minutes on the counter to allow the T55 flour to fully hydrate and the leavening agents to foam. ​4. The Griddle ​Preheat a heavy cast-iron skillet or griddle over medium-low heat. Brush the surface lightly with a thin film of butter or neutral oil. ​5. Cook for Maximum Rise ​Scoop large 1/3 cup mounds of the batter onto the griddle (about 1/3 cup per pancake). Do not flatten them out; let them sit tall. Cook for 3 to 4 minutes. During this time I add in my frozen wild maine blueberries (or other inclusions) placing one by one and pushing them gently into the cloud of pancake. Because this batter is dense and eggless, you will not see as many surface bubbles popping as you would in a thin batter. Instead, look for the edges to dry out and puff upward significantly.

This one took me a minute but we got it done: https://pantry.bakinggreatbread.com/recipes/sourdough-brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

This is a 75% SD with yogurt whey, instead of water, and blueberries. They do not distribute well for me with coil folds, so I’m going to start laminating them in.