Fluffy Sourdough Discard Pancakes
Deliciously fluffy pancakes made with sourdough discard, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour gives structure and texture
- 2 tablespoons granulated sugar adds sweetness
- 1 teaspoon baking powder ensures fluffiness
- 1/2 teaspoon baking soda helps aerate the batter
- 1/4 teaspoon salt enhances flavor
Wet Ingredients
- 1 cup sourdough starter discard (unfed) provides moisture and a slight tang
- 1 large egg adds richness and binds ingredients
- 1 cup whole milk contributes moisture
- 2 tablespoons melted unsalted butter adds flavor and improves texture
- to taste tablespoons unsalted butter for the griddle for greasing the skillet
Instructions
Preparation
- In a mixing bowl, combine the sourdough starter discard, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended without any flour clumps.
- In a separate bowl, crack the large egg and whisk gently. Add the whole milk and melted unsalted butter, stirring gently until smooth.
- Pour the wet ingredients into the dry ingredients. Fold the mixture gently until just combined, leaving some small pockets of flour.
Cooking
- Preheat the griddle or skillet over medium heat and add melted butter to grease the surface.
- Pour about 1/4 cup of batter for each pancake onto the griddle, leaving space between them.
- Cook the pancakes until bubbles form on the surface and edges appear set, for about 2-3 minutes.
- Check the underside; it should be golden brown. Flip and cook for another 2-3 minutes until the second side is golden.
- Transfer the cooked pancakes to a plate and cover loosely with aluminum foil to keep warm while finishing the remaining batter.
- Serve warm with your favorite toppings.
Notes
To keep pancakes fluffy, avoid over-mixing the batter. Watch the heat while cooking to ensure even browning. Experiment with toppings for added flavor.