Introduction

These fluffy sourdough discard pancakes are a delicious way to use up your unfed starter while making a comforting breakfast treat. Light, tender, and slightly tangy, they pair perfectly with syrup and fresh berries for a satisfying morning meal.

A stack of four fluffy golden-brown pancakes is placed on a white plate, each pancake showing a slightly different pattern of browning on its surface with soft, light edges. On top of the stack, there is a square piece of melting butter and a few fresh berries—two red raspberries and two dark blue blueberries. Golden syrup drips slowly down from the top pancake to the plate. Next to the pancake stack on the plate are a halved bright red strawberry with green leaves, a single raspberry, and a blueberry. The plate rests on a dark surface, with a soft beige cloth folded in the blurred background and a white marbled textured surface behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (190g) all-purpose flour, spooned and leveled
2 tablespoons (24g) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (240g) sourdough discard, unfed (or active starter)
1 cup (240ml) milk, plus more as needed
2 large eggs
3 tablespoons (42g) unsalted butter, melted and slightly cooled, plus more for the pan

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2: Add the sourdough discard, milk, eggs, and melted butter. Whisk gently just until the batter is smooth with a few lumps remaining. It should be thick, bubbly, and pourable, dripping off the whisk in slow ribbons. If the batter is too thick, loosen it with additional milk, 1 tablespoon at a time. Let it sit for a few minutes to aerate while you heat the pan.
Step 3: Heat a 10-inch cast iron or nonstick skillet over medium-low heat. Melt a small pat of butter and swirl it around to coat the surface. Cook a small test pancake to check the heat.
Step 4: Pour about 1/3 cup of batter per pancake onto the skillet. Cook for 1 to 2 minutes, until the edges puff up and bubbles appear across the surface. Flip once and cook for another minute until golden brown and cooked through.
Step 5: Between batches, wipe the skillet with a scrunched paper towel and add more butter as needed. Keep finished pancakes warm on a rack in a 200°F oven while you finish cooking the rest.
Step 6: Serve the pancakes warm topped with maple syrup, fresh berries, and a dusting of powdered sugar.

Tips & Variations

For extra fluffy pancakes, be careful not to overmix the batter; a few lumps are ideal.
If you prefer a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
Add a teaspoon of vanilla extract or cinnamon to the batter for additional flavor.
To make these pancakes more nutritious, fold in some fresh blueberries or chopped nuts before cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet over low heat until heated through. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 2 months.

How to Serve

A stack of four thick, golden brown pancakes with a slightly crispy top layer is placed at the center of a white plate. On top of the stack, a small square of melting butter sits, surrounded by two red raspberries and two dark blue blueberries. Amber syrup is slowly dripping down the right side of the pancakes, pooling slightly on the plate. Around the base of the pancake stack, there is one halved red strawberry with green leaves, one raspberry, and one blueberry. The plate rests on a dark surface with a soft focus kitchen background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter in place of discard, but keep in mind it may affect the flavor and fermentation slightly. The pancakes might be a bit tangier and require less leavening.

What if my batter is too thin or too thick?

If the batter is too thick to pour, add milk 1 tablespoon at a time until it reaches a thick but pourable consistency. If it’s too thin, sprinkle in a little flour to thicken it up slightly.