Print

Fluffy Sourdough Discard Pancakes Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

These Fluffy Sourdough Discard Pancakes are a delicious way to use up your sourdough starter discard, resulting in light, airy pancakes with a subtle tang and tender crumb. Perfect for a comforting breakfast served with maple syrup and fresh berries.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt to combine all the dry components evenly.
  2. Add Wet Ingredients: Incorporate the sourdough discard, milk, eggs, and melted butter into the dry mixture. Whisk gently just until you achieve a smooth batter; a few lumps are okay. The batter should be thick, bubbly, and pourable, dripping slowly off the whisk. If too thick, gradually loosen with additional milk, one tablespoon at a time. Allow the batter to rest for a few minutes to aerate while you prepare the skillet.
  3. Heat Skillet: Place a 10-inch cast iron or nonstick skillet over medium-low heat. Add a small pat of butter and swirl it around to coat the surface. Cook a small test pancake to check the heat level and adjust as necessary.
  4. Cook Pancakes: Pour approximately 1/3 cup of batter per pancake onto the hot skillet. Cook for 1 to 2 minutes, until the edges puff up and bubbles break across the surface indicating the pancake is ready to flip. Flip once and cook about 1 minute more, until the pancakes are golden brown and cooked through.
  5. Maintain Skillet and Keep Warm: Wipe the skillet clean with a scrunched paper towel between batches and add more butter as needed to prevent sticking. Place finished pancakes on a rack in a 200°F oven to keep warm while cooking the remaining batter.
  6. Serve: Serve the fluffy sourdough discard pancakes warm, topped with maple syrup, fresh berries, and a light dusting of powdered sugar for extra flavor and presentation.

Notes

  • Using sourdough discard adds a pleasant tang and works as a flavor booster without wasting starter.
  • If your batter is too thick, add more milk incrementally to reach desired consistency.
  • Adjust skillet heat as needed to avoid burning or undercooking pancakes.
  • Keeping finished pancakes warm in a low oven helps maintain texture and temperature before serving.
  • Cast iron skillets provide even heat but nonstick pans work well too for easy flipping.

Keywords: sourdough discard pancakes, fluffy pancakes, breakfast recipe, sourdough starter, easy pancakes

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