Sourdough Discard Fluffy Pancakes (Printable)
Fluffy, tangy pancakes using sourdough discard for a quick, flavorful morning start.
# Ingredient List:
→ Wet Ingredients
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tbsp unsalted butter, melted
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tbsp granulated sugar
08 - 1 ½ tsp baking powder
09 - ½ tsp baking soda
10 - ½ tsp fine salt
# How to Make:
01 - Whisk together sourdough discard, milk, eggs, melted butter, and vanilla extract in a large mixing bowl until completely smooth and homogeneous.
02 - Sift together flour, sugar, baking powder, baking soda, and salt in a separate bowl to ensure even distribution of leavening agents.
03 - Pour dry ingredients into wet mixture and fold gently using a spatula until just combined. Stop mixing when small lumps remain—overmixing will result in tough pancakes.
04 - Heat nonstick skillet or griddle over medium heat until properly hot. Lightly grease surface with butter or cooking oil, wiping excess with paper towel.
05 - Pour ¼ cup batter per pancake onto heated surface. Cook for 2–3 minutes until bubbles form across surface, edges appear set, and bottom is golden brown.
06 - Flip pancakes carefully using spatula. Cook second side for 1–2 minutes until golden brown and center springs back when touched lightly.
07 - Repeat cooking process with remaining batter, adding small amount of butter or oil to pan as needed between batches. Maintain consistent medium heat throughout.
08 - Stack pancakes on warm plates. Serve immediately with maple syrup, fresh berries, or preferred toppings while hot.
# Helpful Tips:
01 -
- The tangy fermentation flavor transforms ordinary pancakes into something extraordinary and complex
- You finally have a reason to feel good about all that starter you have been throwing away
02 -
- Overmixed batter creates tough pancakes so resist the urge to smooth out every single lump
- Letting the batter rest for 5 minutes before cooking makes noticeably fluffier results
03 -
- Add cinnamon, nutmeg, or blueberries to the batter for easy flavor variations
- Keep finished pancakes warm in a 200°F oven while cooking the rest