Sourdough Discard Fluffy Pancakes (Printable)

Fluffy pancakes using sourdough starter, yielding a tangy, soft breakfast option ready in under 30 minutes.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 1/2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine salt

# How to Make It:

01 - In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla until smooth.
02 - In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
03 - Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix; a few lumps are fine.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
06 - Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
07 - Repeat with the remaining batter, greasing the pan as needed.
08 - Serve warm with maple syrup, fresh fruit, or your favorite toppings.

# Expert Hacks:

01 -
  • Youll finally have a go-to use for all that starter youve been guiltily discarding
  • The tangy flavor makes these taste like something from a fancy breakfast spot
02 -
  • Overmixing develops gluten and makes pancakes tough instead of tender
  • Let the batter rest for 10 minutes while the pan heats for the fluffiest results
03 -
  • Let your batter rest while the pan heats, the baking powder needs those minutes to activate properly
  • Keep finished pancakes warm in a 200°F oven while you finish the batch

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