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The Ultimate Fluffy Sourdough Discard Pancakes Recipe

A close-up stack of three golden-brown sourdough pancakes with visible air pockets, sitting on a white plate.
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Create a stack of wonderfully fluffy and tangy sourdough pancakes using your unfed starter discard. This easy, one-bowl recipe delivers light and airy results perfect for a weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 large egg
  • 1/4 cup whole milk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon melted unsalted butter, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the sourdough starter discard, egg, and milk until just combined.
  2. Add the sugar, baking soda, and salt to the wet ingredients. Whisk gently until the dry ingredients are incorporated. Do not overmix; a few small lumps are fine.
  3. Stir in the melted butter.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You will see bubbles form on the surface and the edges will look set before you flip.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 5 minutes before cooking.
  • If you prefer a tangier flavor, use starter discard that has been refrigerated for several days.
  • For overnight sourdough pancakes, mix all ingredients except the baking soda and salt. Cover and refrigerate for up to 12 hours. Before cooking, gently stir in the baking soda and salt, then proceed with cooking.
  • Use a medium heat setting to prevent the outside from burning before the inside cooks fully.

Nutrition

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