The Ultimate Fluffy Sourdough Discard Pancakes (Quick & Easy)
Make light, fluffy, and tangy pancakes using your leftover sourdough starter discard. This recipe is simple, quick, and perfect for reducing food waste.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: About 6 medium pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough starter discard (unfed)
- 1 large egg
- 1/4 cup milk (any kind)
- 1 tablespoon melted butter or oil, plus more for the griddle
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together the sourdough discard, egg, milk, and melted butter or oil until just combined. Do not overmix.
- In a separate small bowl, whisk together the sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Gently fold them together until just mixed. A few lumps are fine; mixing too much develops gluten and makes the pancakes tough.
- Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If your discard is very thick, you may need to add an extra tablespoon of milk.
- These pancakes have a subtle tanginess from the discard; adjust sugar if you prefer them sweeter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 8
- Cholesterol: 55