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The Ultimate Fluffy Sourdough Discard Pancakes

Close-up of a tall stack of fluffy sourdough discard pancakes drizzled with syrup.
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Transform your sourdough starter discard into incredibly light, fluffy, and tangy pancakes. This easy, no-waste recipe guarantees a perfect stack for your weekend breakfast.

Ingredients

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

Instructions

  1. Combine the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Combine the wet ingredients: In a separate bowl, whisk together the sourdough discard, egg, and milk until just combined.
  3. Mix the batter: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until the flour streaks mostly disappear. Do not overmix; a few lumps are fine.
  4. Add fat: Gently fold in the 2 tablespoons of melted butter or oil.
  5. Rest the batter: Let the batter rest at room temperature for 10 minutes. This allows the leavening agents to activate, helping create those light and airy pancakes.
  6. Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with butter or oil. The griddle is ready when a drop of water sizzles immediately.
  7. Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
  8. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately: Stack your fluffy sourdough discard pancakes and serve with your favorite toppings.

Notes

  • For extra tang, you can let the mixed batter rest in the refrigerator for up to 12 hours before cooking.
  • If you prefer a slightly healthier version, substitute half of the all-purpose flour with whole wheat flour.
  • To achieve the fluffiest sourdough pancakes, avoid stirring the batter after the initial mix.
  • For chocolate chip sourdough discard pancakes, gently fold in 1/2 cup of chocolate chips after resting the batter.

Nutrition

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