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Fluffy Sourdough Discard Pancakes: Quick Breakfast Bliss

Close-up of a stack of three fluffy sourdough discard pancakes with a bite taken out, drizzled generously with syrup.
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Make light, fluffy sourdough pancakes using your unfed starter discard. This easy recipe transforms waste into a delicious, tangy breakfast treat ready in minutes for your next weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (room temperature)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt in a medium bowl. Mix until just combined; do not overmix.
  2. In a separate small bowl, whisk together the milk, egg, melted butter, and vanilla extract, if using.
  3. Pour the wet ingredients into the dry ingredients. Whisk gently until the batter is smooth enough, leaving a few small lumps is fine for fluffiness.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. 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.
  7. Serve immediately with your favorite toppings for an easy breakfast or quick brunch recipe.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • Adjust sugar slightly if your discard is very sour.
  • Use vegetable oil instead of butter for a dairy-free option.

Nutrition

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