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Fluffy Sourdough Discard Pancakes

Close-up of a stack of fluffy sourdough pancakes, cut open to show the texture, drizzled with melted butter and syrup.
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Make light, tangy pancakes using your sourdough starter discard. This recipe works for a quick morning breakfast or prepared overnight.

Ingredients

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

Instructions

  1. Combine the sourdough discard, egg, milk, and melted butter in a medium bowl. Whisk until just combined.
  2. In a separate small bowl, whisk together the sugar, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Mix gently until just incorporated. Do not overmix; a few lumps are fine.
  4. For quick pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  5. For overnight pancakes: Cover the batter and refrigerate for 4 to 12 hours. The next morning, proceed with cooking as described above, adding a splash more milk if the batter seems too thick.
  6. Serve immediately with your preferred toppings.

Notes

  • For extra tanginess, let the mixed batter sit at room temperature for 15 minutes before cooking.
  • If you prefer thicker pancakes, reduce the milk by one tablespoon.
  • Use a medium-low heat setting to ensure the center cooks through before the outside burns.

Nutrition

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