Print

The Ultimate Fluffy Sourdough Discard Pancakes Recipe

A stack of thick, golden-brown sourdough pancakes cut open to show the fluffy interior, topped with melting butter and syrup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, tangy sourdough pancakes using your unfed starter discard. This easy recipe delivers fluffy perfection for your weekend brunch.

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. In a medium bowl, whisk together the sourdough starter discard, egg, and milk until just combined. Do not overmix.
  2. Add the melted butter or oil, sugar, baking soda, and salt to the wet ingredients. Whisk briefly until the dry ingredients are incorporated. A few small lumps are fine; this helps keep the pancakes fluffy.
  3. Heat a lightly oiled griddle or large skillet over medium heat. You know the pan is ready when a drop of water sizzles immediately.
  4. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
  5. Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
  6. Serve immediately with your favorite toppings for a delicious homemade comfort food breakfast.

Notes

  • For extra tangy sourdough breakfast flavor, let the mixed batter sit for 10 minutes before cooking.
  • If you prefer overnight sourdough pancakes, mix all ingredients except the baking soda and salt. Cover and refrigerate for up to 12 hours. Before cooking, stir in the baking soda and salt, then proceed with the recipe.
  • Use a medium-low heat setting to achieve perfectly golden brown pancakes without burning the outside before the inside cooks.

Nutrition

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