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The Ultimate Fluffy Sourdough Discard Pancakes

A stack of three fluffy sourdough discard pancakes glistening with maple syrup, showing many air pockets on top.
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Transform your sourdough starter discard into incredibly light, fluffy, and tangy pancakes. This easy, no-waste recipe guarantees a perfect stack every time for your weekend breakfast.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 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 (dairy or non-dairy)
  • 2 tablespoons melted butter or neutral oil, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixes the dry ingredients well.
  2. In a separate small bowl, whisk the sourdough discard, egg, and milk until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and reduces fluffiness.
  4. Stir in the 2 tablespoons of melted butter or oil.
  5. Let the batter rest at room temperature for 10 minutes. This resting period helps the leavening agents activate, leading to lighter, airier pancakes.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or oil.
  7. Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings. This is the best sourdough discard pancake recipe for a quick breakfast.

Notes

  • For extra tang, you can let the mixed batter sit in the refrigerator for up to 12 hours before cooking.
  • If you want the fluffiest sourdough pancakes, separate the egg. Whisk the yolk into the wet ingredients, and then whisk the egg white until soft peaks form before gently folding it into the final batter.
  • Use a medium-low heat setting to ensure the inside cooks fully before the outside burns, resulting in perfectly golden brown sourdough pancakes.

Nutrition

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