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The Ultimate Fluffy Sourdough Discard Pancakes Recipe

A tall stack of fluffy sourdough pancakes with a slice removed, topped with melting butter and drizzled with syrup.
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Use your sourdough starter discard to make these incredibly fluffy and tangy pancakes. This easy recipe is perfect for a quick breakfast or a relaxed weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 large egg
  • 1/4 cup milk (any kind)
  • 1 tablespoon melted butter or oil, plus more for the griddle
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, and milk until just combined. Do not overmix.
  2. Add the melted butter or oil, sugar, baking powder, baking soda, and salt to the wet ingredients. Gently whisk until the dry ingredients are incorporated. A few small lumps are fine; this helps keep the pancakes light.
  3. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  4. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
  5. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  6. Serve immediately with your favorite toppings like maple syrup and fresh fruit.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 5 minutes before cooking.
  • If you prefer a less tangy flavor, you can substitute 1/4 cup of the discard with an equal amount of all-purpose flour and milk.
  • To make this an overnight sourdough pancakes recipe, mix all ingredients except the baking powder and baking soda. Cover and refrigerate for up to 12 hours. Whisk in the baking powder and baking soda just before cooking.

Nutrition

Find it online: https://recipesfleet.com/sourdough-pancakes-recipe-fluffy-easy/