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Fluffy Sourdough Discard Pancakes

A stack of three fluffy sourdough pancakes topped with melting butter and dripping with syrup.
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Make light, airy, and tangy pancakes using your extra sourdough starter discard. This recipe works for quick morning cooking or overnight preparation.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1 large egg
  • 1/4 cup milk (dairy or non-dairy)
  • 1 tablespoon melted butter or oil
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Butter or oil for the griddle

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, milk, and melted butter or oil until just combined.
  2. Add the sugar, baking soda, and salt to the wet ingredients. Whisk briefly until the dry ingredients are incorporated. Do not overmix; a few small lumps are fine.
  3. If making immediately (Quick Method): Heat a lightly oiled griddle or non-stick pan over medium heat.
  4. If preparing overnight (Overnight Method): Cover the batter and refrigerate for at least 8 hours or up to 24 hours. When ready to cook, let the batter sit at room temperature for 15 minutes, then proceed to step 5.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. 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.
  7. Serve immediately with your preferred toppings.

Notes

  • For extra fluffy pancakes, let the batter rest for 10 minutes after mixing before cooking.
  • Adjust the milk slightly if your discard is very thick; the batter should pour easily.
  • Use a medium heat setting to prevent the outside from burning before the inside cooks through.

Nutrition

Find it online: https://whiskdaily.com/sourdough-pancakes-ultimate-fluffy-discard-recipe/