Description
These fluffy sourdough discard pancakes are soft, golden, and packed with flavor. Perfect for weekend brunch or easy weekday breakfast.
Ingredients
1 cup sourdough discard (unfed, room temperature or cold)
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup milk (adjust as needed)
2 tablespoons melted butter or oil
1 teaspoon vanilla extract (optional)
Butter or oil for greasing skillet
Instructions
1. In a mixing bowl, whisk together eggs, sourdough discard, milk, and melted butter.
2. In a separate bowl, mix flour, sugar, baking soda, baking powder, and salt.
3. Combine wet and dry ingredients gently until just mixed. Do not overmix.
4. Let batter rest 10–15 minutes to improve texture.
5. Heat a skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges set.
7. Flip carefully and cook the other side until golden.
8. Serve hot with your favorite toppings.
Notes
For extra fluff, ensure your discard is not overly acidic or watery.
You can use cold discard directly from the fridge.
Add blueberries, chocolate chips, or bananas to the batter for variations.
Freeze cooled pancakes in layers separated by parchment, then reheat in a toaster.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Sourdough Discard
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: fluffy sourdough discard pancakes, pancakes with sourdough starter, sourdough breakfast