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The Ultimate Fluffy Sourdough Discard Pancakes Recipe

A stack of three thick, fluffy sourdough pancakes dusted generously with powdered sugar on a white plate.

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Make wonderfully fluffy and tangy sourdough pancakes using your starter discard. This easy recipe creates light, tender pancakes perfect for a weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter 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 whole milk
  • 2 tablespoons melted unsalted butter, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate medium bowl, whisk together the sourdough starter discard, egg, and milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the 2 tablespoons of melted butter.
  5. Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle 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 favorite toppings for a delicious stack of pancakes.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 5 minutes before cooking.
  • If you prefer a tangier flavor, use discard that has been refrigerated for several days.
  • You can substitute whole milk with buttermilk for a richer flavor profile.
  • For overnight sourdough pancakes, mix all ingredients except the melted butter and baking soda/powder. Cover and refrigerate for up to 12 hours. Before cooking, gently stir in the baking soda, baking powder, and melted butter.

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