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The Ultimate Fluffy Sourdough Discard Pancakes

A close-up of a stack of fluffy discard pancakes, broken open to show the soft interior, covered in syrup.
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Use your unfed sourdough starter discard to make incredibly light, fluffy, and tangy pancakes perfect for a zero-waste breakfast.

Ingredients

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  • 1 cup sourdough discard (unfed)
  • 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 (or non-dairy alternative)
  • 2 tablespoons melted butter or oil, plus more for the griddle

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, egg, and milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the melted butter or oil.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. 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.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra tang, let the mixed batter rest for 5 minutes before cooking.
  • If you want non-dairy options, substitute regular milk with oat milk or almond milk.
  • To achieve the fluffiest pancakes, avoid stirring the batter after the initial mix.
  • You can freeze leftover pancakes; toast them later for a quick meal.

Nutrition

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