Sourdough Discard Pancakes (Printable)
Fluffy, tangy pancakes made with sourdough discard and simple pantry staples for a tasty breakfast.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tbsp unsalted butter, melted
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tbsp granulated sugar
08 - 1 ½ tsp baking powder
09 - ½ tsp baking soda
10 - ½ tsp fine salt
# Directions:
01 - In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla until smooth and fully incorporated.
02 - In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution.
03 - Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix; small lumps are acceptable and will result in tender pancakes.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking oil.
05 - Pour ¼ cup of batter per pancake onto the heated surface. Cook until bubbles form across the surface and edges appear set, approximately 2–3 minutes.
06 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, lightly greasing the pan as needed between batches.
08 - Serve warm pancakes with maple syrup, fresh fruit, or your preferred toppings.
# Expert Tips:
01 -
- You will finally feel good about using that starter discard instead of guiltily tossing it
- The slight sourness balances perfectly with maple syrup and fresh berries
02 -
- Overmixed batter makes tough pancakes, so stop folding as soon as the flour disappears
- Let the batter rest for 5 minutes before cooking for the fluffiest results
03 -
- The batter keeps in the fridge for up to 2 days and actually develops more flavor overnight
- If your pancakes are spreading too much, add a tablespoon more flour to thicken the batter