Super Fluffy Sourdough Discard Pancakes
Make wonderfully fluffy sourdough pancakes using your unfed starter discard. This easy recipe delivers a perfect balance of tender and airy texture for a comforting homemade breakfast.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 2 tablespoons melted unsalted butter, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate medium bowl, whisk together the sourdough discard, milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few small lumps are fine. This batter requires no wait time.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter.
- Pour about 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 fluffy sourdough pancakes, let the batter rest for 5 minutes after mixing before cooking.
- You can substitute whole milk with buttermilk for a slightly tangier flavor profile.
- These pancakes freeze well; stack cooled pancakes between parchment paper and store in a freezer bag for quick future breakfasts.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 9
- Cholesterol: 60