The Ultimate Fluffy Sourdough Discard Pancakes Recipe
You can make a stack of incredibly fluffy and tangy sourdough pancakes using your unfed starter discard. This easy recipe delivers light, delicious results perfect for a weekend brunch.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 8 pancakes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough starter discard (unfed)
- 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 works best)
- 2 tablespoons melted butter or neutral oil, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix. Give yourself a high-five for getting the dry ingredients ready!
- In a separate medium bowl, whisk together the sourdough discard, egg, milk, and melted butter or oil until just combined.
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few lumps are fine and help keep the pancakes light and airy.
- Let the batter rest for 5 to 10 minutes. This short rest helps the baking soda and powder activate.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or oil.
- 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.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown on the bottom. You nailed that flip!
- Serve immediately with your favorite toppings, like maple syrup and fresh berries.
Notes
- For extra tangy sourdough breakfast flavor, you can let the batter sit on the counter for 30 minutes before cooking.
- If you prefer an overnight sourdough pancakes option, mix all ingredients except the baking powder and baking soda the night before. Cover and refrigerate. In the morning, stir in the baking powder and baking soda, let it sit for 10 minutes, and then cook.
- For the fluffiest sourdough pancakes, make sure your baking powder and baking soda are fresh.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4
- Sodium: 350
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 7
- Cholesterol: 45