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The Ultimate Fluffy Sourdough Discard Pancakes Recipe

A tall stack of three fluffy sourdough pancakes drizzled with maple syrup on a white plate.
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Make incredibly fluffy and tangy sourdough pancakes using your unfed starter discard. This easy recipe delivers light, delicious results perfect for a weekend brunch or quick breakfast.

Ingredients

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

Instructions

  1. Combine the sourdough discard, egg, milk, and melted butter or oil in a medium bowl. Whisk until just combined. Do not overmix.
  2. Stir in the sugar, baking soda, and salt until the batter is smooth. You should see some small bubbles forming from the baking soda reacting.
  3. Heat a lightly oiled griddle or large non-stick skillet over medium heat. You want the griddle hot enough that a drop of water sizzles immediately.
  4. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  5. Cook for 2 to 3 minutes per side. Wait until bubbles appear on the surface and the edges look set before flipping.
  6. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Serve immediately with your favorite toppings for a stack of pancakes everyone will enjoy.

Notes

  • For an overnight option, mix all ingredients except the baking soda and salt the night before. Cover and refrigerate. In the morning, whisk in the baking soda and salt, let it sit for 5 minutes, and then cook.
  • If you prefer a tangier flavor, use slightly more discard or let the batter rest on the counter for 15 minutes before cooking.
  • For extra fluffy sourdough pancakes, ensure your baking soda is fresh.
  • This recipe works well as a one bowl pancake recipe for simple cleanup.

Nutrition

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