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Fluffy Sourdough Discard Pancakes

A stack of fluffy discard pancakes glistening with syrup on a white plate.
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Make light and fluffy pancakes using your extra sourdough starter discard. This recipe is quick and creates a pleasant tangy flavor.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 large egg
  • 1/4 cup milk (or buttermilk substitute)
  • 1 tablespoon melted butter or oil
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, milk, and melted butter until just combined. Do not overmix.
  2. In a separate small bowl, whisk together the sugar, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Stir gently until the dry ingredients are just incorporated. A few lumps are fine; overmixing reduces fluffiness.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  7. Serve immediately with your preferred toppings.

Notes

  • For extra tang, use buttermilk instead of regular milk.
  • To make lemon blueberry pancakes, gently fold in 1/2 cup of fresh blueberries and the zest of one lemon before cooking.
  • For chocolate chip pancakes, fold in 1/4 cup of mini chocolate chips before cooking.
  • If your discard is very thick, add milk one tablespoon at a time until the batter pours easily.

Nutrition

Find it online: https://afripaket.com/discard-pancakes/