Print

The Ultimate Fluffy Sourdough Discard Pancakes (Beginner Friendly, Zero Waste)

Close-up of a tall stack of fluffy discard pancakes with a slice cut out, drizzled with syrup.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your extra sourdough starter discard to make incredibly light, fluffy, and tangy pancakes. This simple, no-wait recipe is perfect for a quick, satisfying breakfast and helps reduce food waste.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (dairy or non-dairy works)
  • 2 tablespoons melted butter or neutral oil, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate small bowl, whisk together the sourdough discard, egg, and milk until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough pancakes.
  4. Stir in the 2 tablespoons of melted butter or oil.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  6. Pour batter onto the hot griddle to form pancakes of your desired size (about 1/4 cup of batter per pancake).
  7. Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
  8. Flip and cook the second side until golden brown, about 1 to 2 minutes more.
  9. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy sourdough discard pancakes, let the batter rest for 5 minutes before cooking, but do not let it sit for longer than 15 minutes.
  • If you prefer a tangier flavor, use discard that has been refrigerated for several days.
  • You can substitute whole wheat flour for up to half of the all-purpose flour for a healthier option.
  • This recipe is a great zero waste sourdough starter recipe.

Nutrition

Find it online: https://cookingbycarla.com/discard-pancakes-fluffy-joy-recipe/