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Fluffy Sourdough Discard Pancakes: Quick and Tangy Breakfast

A tall stack of fluffy sourdough pancakes showing a beautiful, lacy, golden-brown texture on top.
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Make light, airy sourdough pancakes using your unfed starter discard. This simple recipe delivers a perfect tangy flavor without the long wait time, making it ideal for a quick, delicious weekend breakfast.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (whole milk recommended)
  • 2 tablespoons melted butter, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate bowl, whisk together the sourdough discard, egg, and milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the 2 tablespoons of melted butter.
  5. Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. 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.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 5 minutes before cooking. This allows the leavening agents to activate.
  • If you prefer a stronger tangy flavor, you can use active, fed starter instead of discard, but the texture may change slightly.
  • Use whole milk for the richest flavor and best texture in your pancakes.

Nutrition

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