Fluffy Sourdough Discard Pancakes
These fluffy pancakes made with sourdough discard are a comforting breakfast option that combines tangy flavor with a light, airy texture.
Ingredients
Pancake Batter
- 1 cup sourdough starter discard (unfed) adds tangy flavor and moisture
- 1 cup all-purpose flour provides structure
- 1 tablespoon sugar balances flavor
- 1 teaspoon baking soda helps pancakes rise
- ¼ teaspoon salt enhances flavor
- 1 cup milk (or buttermilk for extra tang) adds moisture and richness
- 1 large egg binds ingredients
- 2 tablespoons melted butter or vegetable oil adds moisture and flavor
- 1 teaspoon vanilla extract optional, adds flavor
- butter or oil for cooking for non-stick cooking
Serving Suggestions
- fresh berries (blueberries, blackberries, raspberries) for serving
- maple syrup for serving
Instructions
Preparation
- Begin by gathering your sourdough starter discard in a mixing bowl and ensure it’s at room temperature.
- Add the measured all-purpose flour, sugar, baking soda, and salt to the sourdough starter. Stir gently with a whisk until evenly blended.
- Pour in the milk (or buttermilk if using) and crack in the large egg. Whisk until just combined, leaving a few lumps.
- Slowly drizzle in the melted butter or vegetable oil and if using, add the vanilla extract. Stir gently to combine.
Cooking
- Heat your griddle or frying pan over medium heat and add butter or oil to coat the surface.
- Pour about a ¼ cup of batter for each pancake onto the hot surface and cook until bubbles form and edges look set (about 2-3 minutes).
- Carefully flip each pancake and cook for another 1-2 minutes until golden and cooked through.
- Transfer pancakes to a warm plate and cover while cooking the remaining batter.
Notes
Ensure your sourdough starter is at room temperature for better mixing. Don't overmix the batter. Adjust heat as needed while cooking. Enjoy topped with fresh berries or maple syrup.