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Fluffy Sourdough Pancakes with Discard

fluffy sourdough pancakes - featured image

Light, fluffy pancakes made using sourdough discard that offer a gentle tang and comforting texture, perfect for cozy mornings.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (180 ml) milk (whole milk preferred, dairy-free options like oat or almond milk can be used)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  2. Combine the wet ingredients: In another bowl, whisk sourdough discard, milk, egg, melted butter, and vanilla extract until smooth and slightly frothy.
  3. Fold the wet into the dry: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; batter will be lumpy.
  4. Rest the batter: Let the batter sit at room temperature for 15-20 minutes to develop bubbles and flavor.
  5. Preheat skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Cook pancakes: Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden brown.
  7. Keep warm and serve: Transfer cooked pancakes to a cooling rack or plates and serve warm with desired toppings.

Notes

Use medium heat to avoid burning pancakes. Do not overmix batter to keep pancakes fluffy. Resting the batter is key for fluffiness and flavor. For extra fluffiness, whip egg whites separately and fold in. Keep cooked pancakes warm on a rack to prevent sogginess. Batter consistency should be pourable but not runny; adjust milk or flour as needed.

Nutrition

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