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The Ultimate Fluffy Sourdough Discard Pancakes: Easy Recipe for a Tangy Breakfast Stack

A thick stack of fluffy sourdough pancakes cut to show the interior, topped with melting butter and drizzled with syrup.
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Make light, fluffy sourdough pancakes using your unfed starter discard. This easy, one-bowl recipe delivers a perfectly tangy flavor for your weekend brunch.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate medium bowl, whisk together the sourdough discard, egg, and milk until just combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and reduces fluffiness.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
  7. Flip and cook the second side until golden brown, about 1 to 2 minutes more.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 10 minutes before cooking.
  • If you prefer a less tangy flavor, you can substitute 1/2 cup of the discard with 1/2 cup of all-purpose flour and 1/2 cup of milk.
  • Use medium heat to cook; high heat burns the outside before the inside cooks through.

Nutrition

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