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Fluffy Sourdough Discard Pancakes – Easy Beginner Recipe

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These are the fluffiest, most forgiving, and most delicious way to use up that sourdough discard sitting in your fridge. From mixing bowl to plate in under 20 minutes, this foolproof recipe is perfect for beginners and yields light, tangy pancakes that rival any buttermilk version.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (240ml) milk (dairy, oat, or almond)
  • 1 large egg, room temperature
  • 2 tablespoons (30g) unsalted butter, melted, plus more for the pan
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract (if using) until uniform.
  2. In a separate small bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, and salt.
  3. Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula or wooden spoon until just incorporated. The batter will be thick and lumpy. Let it rest for 5 minutes.
  4. While the batter rests, preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat.
  5. Using a ladle or ¼-cup measure, pour batter onto the hot pan, leaving at least 2 inches between pancakes. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip the pancake and cook for another 1-2 minutes until golden brown and springy to the touch.
  7. Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while cooking remaining batter. Add more butter to the pan between batches as needed.
  8. Serve immediately stacked high with butter and warm maple syrup.

Notes

Do not overmix the batter; lumps are fine. Ensure baking soda is fresh for maximum fluffiness. Let the batter rest for 5 minutes before cooking. For best results, serve immediately. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months; reheat in a toaster or oven.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, easy pancake recipe, beginner sourdough, zero waste breakfast, sourdough starter recipe

Find it online: https://elaraeats.com/fluffy-sourdough-discard-pancakes-easy-beginner-recipe/