Make wonderfully fluffy and tangy sourdough pancakes using your starter discard. This easy recipe creates light, tender pancakes perfect for a weekend brunch.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:8 pancakes
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
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
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
In a separate medium bowl, whisk together the sourdough starter discard, egg, and milk until combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
Stir in the 2 tablespoons of melted butter.
Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
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.
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.