🥞 Sourdough Discard Pancakes (Fluffy & Easy)
Ingredients
- 1 cup (240g) sourdough discard (unfed starter, room temp)
- 1 cup (120g) all-purpose flour
- 1 cup (240ml) milk (any kind)
- 1 large egg
- 2 tablespoons melted butter (or oil)
- 1–2 tablespoons sugar (optional, depending on sweetness preference)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract (optional)
Instructions
- Mix wet ingredients
In a large bowl, whisk together sourdough discard, milk, egg, melted butter, sugar, and vanilla until smooth. - Add dry ingredients
Sprinkle in flour, baking powder, baking soda, and salt. Stir gently until just combined.
Do not overmix — a few lumps are fine. - Rest (optional but recommended)
Let the batter sit 5–10 minutes. This helps activate the baking soda and improves fluffiness. - Heat pan
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. - Cook pancakes
Pour about ¼ cup batter per pancake.
Cook 2–3 minutes until bubbles form and edges look set.
Flip and cook another 1–2 minutes until golden brown. - Serve warm
Serve with butter, maple syrup, fruit, yogurt, or nuts.
🔥 Tips for Extra Fluffy Pancakes
- If your discard is very thick, add 1–2 tablespoons extra milk.
- For thinner pancakes, add more milk.
- For thicker, diner-style pancakes, reduce milk slightly.
- Want extra tang? Let the mixed batter rest 30–60 minutes before cooking.
🫐 Optional Add-Ins
Fold in before cooking:
- Blueberries
- Chocolate chips
- Cinnamon (½ tsp)
- Lemon zest
