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Fluffy Sourdough Discard Pancakes: Quick Breakfast Ideas

A close-up stack of three golden brown sourdough discard pancakes drizzled with syrup on a white plate.
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Use your sourdough starter discard to make these incredibly fluffy and tangy pancakes. This easy recipe is perfect for a quick breakfast or weekend brunch, turning potential waste into a delicious homemade meal.

Ingredients

Scale
  • 1 cup sourdough starter discard (room temperature)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until just combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until the batter comes together. Do not overmix; a few lumps are fine for fluffy pancakes.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface.
  6. Flip and cook the second side until done.
  7. Serve immediately with your favorite toppings.

Notes

  • For the best texture, use sourdough discard that is at room temperature.
  • If you want extra tangy pancakes, let the batter sit for 5 minutes before cooking.
  • These are quick sourdough pancakes; no long wait or fermentation is needed.

Nutrition

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