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Fluffy Sourdough Discard Pancakes

Three golden brown, fluffy discard pancakes stacked slightly on a white plate, covered in syrup.
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Make light, fluffy, and tangy pancakes using your extra sourdough starter discard. This easy recipe is perfect for a quick, no-waste breakfast.

Ingredients

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  • 1 cup sourdough starter discard
  • 1 large egg
  • 1 tablespoon melted butter or oil
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk (or buttermilk for extra tang)

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, and melted butter or oil until combined.
  2. In a separate small bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Gently mix until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the milk until the batter reaches a pourable consistency. If the batter seems too thick, add milk one tablespoon at a time.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  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 maple syrup or fresh fruit.

Notes

  • For extra fluffy discard pancakes, let the batter rest for 5 minutes before cooking.
  • If you prefer a less tangy flavor, use active starter instead of discard, or add 1/2 teaspoon of lemon juice to the batter.
  • This recipe works well for beginners learning how to use sourdough discard.

Nutrition

Find it online: https://devourdish.com/discard-pancakes-fluffy-easy-recipe/