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Fluffy Sourdough Discard Pancakes

A close-up stack of four fluffy, golden-brown sourdough pancakes drizzled with syrup.
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Make light, tangy pancakes using your leftover sourdough starter discard. This recipe works for a quick morning meal or an overnight preparation.

Ingredients

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  • 1 cup sourdough starter discard
  • 1 large egg
  • 1/4 cup milk (any type)
  • 1 tablespoon melted butter or oil
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, milk, and melted butter until just combined. Do not overmix.
  2. In a separate small bowl, whisk together the sugar, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Fold gently until just combined. A few lumps are fine; overmixing develops gluten and makes tough pancakes.
  4. If making immediately (Quick Method): Heat a lightly oiled griddle or nonstick pan over medium heat. Pour 1/4 cup batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  5. If preparing overnight (Overnight Method): Cover the batter and refrigerate for at least 8 hours or up to 24 hours. The next morning, stir the batter gently. If it seems too thick, add 1-2 tablespoons of milk. Cook immediately using the instructions above.
  6. Serve your pancakes warm with your preferred toppings.

Notes

  • For extra fluffy pancakes, let the batter rest for 10 minutes before cooking, even if you are using the quick method.
  • Adjust the heat so the pancakes cook through without burning the outside. Medium heat is usually best.
  • If you prefer a tangier flavor, use older discard that has been sitting out longer before mixing.

Nutrition

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