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The Ultimate Fluffy Sourdough Discard Pancakes Recipe

Close-up of three thick, fluffy sourdough pancakes stacked on a white plate, glistening with syrup.
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Use your sourdough starter discard to make these wonderfully fluffy and tangy pancakes. This easy recipe delivers light, tender results perfect for a weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk (any kind)
  • 2 tablespoons melted butter or oil, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, and milk until just combined.
  2. In a separate small bowl, whisk together the sugar, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Gently mix until just combined. Do not overmix; a few lumps are fine. Stir in the melted butter or oil.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  5. Pour batter onto the hot griddle to form pancakes of your desired size.
  6. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  7. Serve immediately with your favorite toppings for a delicious stack of pancakes.

Notes

  • For a tangier flavor, let the batter rest on the counter for 15 minutes before cooking.
  • If you prefer an overnight option, mix all ingredients except the baking powder and baking soda. Cover and refrigerate for up to 12 hours. Before cooking, whisk in the baking powder and baking soda, then proceed with cooking.
  • For extra light and airy pancakes, use whole milk.

Nutrition

Find it online: https://tastytribune.com/sourdough-pancakes-recipe-fluffy-discard/