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Fluffy Sourdough Discard Pancakes

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Light and tender pancakes made using sourdough discard, perfect for a quick and cozy breakfast with a subtle tangy flavor.

Ingredients

Scale
  • 1 cup sourdough discard (about 240 ml), unfed or fed discard works fine
  • 1 cup all-purpose flour (120 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 3/4 cup milk (180 ml), whole or 2%, dairy-free alternatives like almond milk are fine
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Mix the dry ingredients: In a large bowl, sift together 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 2 tablespoons sugar. (Approx. 5 minutes)
  2. Combine wet ingredients: In a separate bowl, whisk 1 cup sourdough discard, 3/4 cup milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth. (Approx. 5 minutes)
  3. Fold wet into dry: Pour the wet mixture into the dry ingredients and gently fold with a spatula. Do not overmix; a few lumps are okay. The batter should be thick but pourable. (Approx. 2 minutes)
  4. Rest the batter: Let the batter sit for about 10 minutes at room temperature to allow the baking soda to react with the sourdough acids.
  5. Preheat your skillet: Heat a non-stick or cast iron skillet over medium heat. Lightly grease with butter or oil.
  6. Cook the pancakes: Using a 1/4 cup measuring cup or ladle, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 1-2 minutes until golden brown.
  7. Keep warm and serve: Transfer cooked pancakes to a warm plate or keep them in a low oven (around 200°F) while finishing the batch. Serve immediately with your favorite toppings.

Notes

Let the batter rest for about 10 minutes to allow the baking soda to react with the sourdough acids for light and fluffy pancakes. Avoid overmixing the batter to prevent tough pancakes. Use medium heat to cook evenly without burning. If batter is too thick after resting, add a splash of milk; if too thin, add a little more flour.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, easy breakfast, sourdough recipe, tender pancakes, light pancakes, quick pancakes

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