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Fluffy Sourdough Discard Pancakes

A tall stack of three fluffy sourdough discard pancakes drizzled generously with golden syrup on a white plate.
Print Recipe

Make light, tangy pancakes using your leftover sourdough starter discard for a simple, zero-waste breakfast.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons melted butter or oil

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  2. In a separate bowl, whisk together the sourdough discard, egg, and milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
  4. Stir in the melted butter or oil.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  6. Pour about 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 until golden brown.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • Use unfed discard for the best tangy flavor.
  • Add 1/2 cup of blueberries or chocolate chips to the batter just before cooking if desired.

Nutrition

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