Fluffy Sourdough Discard Pancakes
Turn extra sourdough discard into the lightest, fluffiest pancakes ever! These Sourdough Discard Pancakes are incredibly soft, slightly tangy, and ready to top with your favorite toppings. They’re also quick to make and the perfect way to use up extra starter.
Equipment
- Non-stick pan
- Griddle
Ingredients
- 1 cup (240 g) sourdough discard – Unfed, straight from the fridge is fine!
- 1 cup (125 g) all-purpose flour
- 1 tbsp sugar – Optional, but adds a slight sweetness.
- 1 tsp baking powder – Helps them rise.
- ½ tsp salt
- 1 large egg – For structure and richness.
- ¾ cup (180 ml) milk – Adjust as needed for consistency.
- 1 tsp vanilla extract – Optional, but delicious!
- 1 tbsp melted butter or oil
Instructions
Mix the dry ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients
- In another bowl, whisk together the sourdough discard, egg, milk, vanilla, and melted butter until smooth.
Mix the batter
- Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix! A few lumps are okay. Let the batter sit for 5-10 minutes (this helps the baking soda work its magic).
Cook the pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.Pour ¼ cup of batter onto the pan for each pancake.Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook another 1-2 minutes until golden brown.
Serve & Enjoy!
- Stack your pancakes high and top with your favorites—butter, maple syrup, fresh fruit, or even a dusting of powdered sugar!
Nutrition
Calories: 170kcalCarbohydrates: 25gProtein: 5gFat: 5gFiber: 1gSugar: 6g
Tried this recipe?Let us know how it was!