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The Ultimate Fluffy Sourdough Discard Pancakes Recipe

A tall stack of fluffy sourdough pancakes dusted generously with powdered sugar on a white plate.
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Make light, airy, and tangy sourdough pancakes using your unfed starter discard. This easy recipe delivers golden brown results perfect for a weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup whole milk
  • 2 tablespoons melted unsalted butter, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate bowl, whisk together the sourdough starter 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 2 tablespoons of melted butter.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  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 your favorite toppings.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 10 minutes before cooking.
  • If you prefer an overnight option, mix the dry ingredients and wet ingredients separately, then combine them, cover, and refrigerate for up to 12 hours. In the morning, stir in the baking soda and baking powder just before cooking.
  • Use a 1/2 teaspoon of vanilla extract in the wet ingredients for added flavor.

Nutrition

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