Fluffy Sourdough Discard Pancakes are a wonderful way to make the most of your sourdough starter! These pancakes have a light, airy texture with a subtle tang from the discarded starter, making them extra special compared to your usual flapjacks. They’re soft on the inside with just a little crisp around the edges, which makes them perfect for any breakfast or brunch.
I love using sourdough discard for these pancakes because it’s a great way to reduce waste and adds a unique flavor that I just can’t get enough of. The tanginess pairs beautifully with a splash of maple syrup or fresh fruit, and I find them especially satisfying when they’re made fresh and hot off the griddle. Plus, they come together quickly, so I usually have them ready in no time, even on busy mornings.
When I serve these pancakes, I like to keep things simple with a pat of butter and a drizzle of honey or syrup, though they’re also fantastic with a dollop of yogurt and berries. They’re a great way to bring a bit of sourdough magic into your kitchen without the fuss of baking bread, and honestly, they bring smiles all around the table. Give them a try and see how this humble discard gets a whole new delicious life!
Key Ingredients & Substitutions
Sourdough Starter Discard: This brings a subtle tang and tender texture to the pancakes. If you don’t have discard, you can use plain yogurt or buttermilk for a similar tangy effect.
Flour: All-purpose flour works perfectly here. If you want gluten-free, try a gluten-free blend, but you might need a bit more liquid.
Milk: Whole milk adds richness, but you can swap in plant-based milks like almond or oat to keep it dairy-free.
Baking Powder & Baking Soda: Both help make the pancakes fluffy. Don’t skip them; if needed, use gluten-free baking powder for dietary needs.
Butter: Melted butter adds flavor and helps the batter bind. For a dairy-free option, use melted coconut oil or your favorite neutral oil.
How Can You Make Pancakes Fluffy and Light Every Time?
The secret is in the mixing and cooking process. Here’s what helps:
- Mix Gently: Combine wet and dry ingredients until just mixed. Some lumps are good; overmixing can make pancakes tough.
- Right Heat: Use medium heat so pancakes cook through without burning outside.
- Watch for Bubbles: Flip the pancake when you see bubbles on top and edges start to look set.
- Don’t Press: Avoid flattening pancakes while cooking to keep them fluffy and airy inside.
These tips helped me get perfect fluffy sourdough pancakes every time with a nice golden color and soft texture. Give it a try and enjoy warm, stackable pancakes!
Equipment You’ll Need
- Large mixing bowl – I like to mix everything in one bowl to keep things simple and less washing up.
- Whisk – helps combine ingredients smoothly and eliminates lumps easily.
- Measuring cups and spoons – for accuracy so your pancakes turn out just right.
- Non-stick skillet or griddle – ensures easy flipping and prevents sticking.
- Spatula – for flipping pancakes carefully without breaking them.
Flavor Variations & Add-Ins
- Mix in chocolate chips or chopped nuts for added texture and sweetness.
- Stir in mashed bananas or blueberries for fruity goodness.
- Use cinnamon or pumpkin pie spice in the batter for cozy, warm flavors.
- Top with whipped cream, yogurt, or a sprinkle of powdered sugar for extra indulgence.
How to Make Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (whole or your preferred type)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking and serving)
- 1 teaspoon vanilla extract (optional)
- Maple syrup, fresh berries (strawberries, blueberries, raspberries) for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 10-15 minutes for cooking, totaling approximately 20-25 minutes. It’s quick enough for a delicious weekend breakfast or a weekday treat without too much fuss.
Step-by-Step Instructions:
1. Mix the Wet Ingredients
In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until everything is well combined and smooth.
2. Combine the Dry Ingredients
In a separate bowl, mix the all-purpose flour, sugar, baking powder, baking soda, and salt, making sure they’re fully blended.
3. Make the Batter
Pour the dry ingredients into the wet ingredients. Gently fold the mixture until just combined – it’s okay if there are some small lumps. Avoid overmixing to keep your pancakes fluffy and tender.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Use about ¼ cup of batter per pancake, pouring it onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges begin to set.
5. Flip and Finish Cooking
Carefully flip the pancakes and cook the other side for 1 to 2 minutes, until golden brown and cooked through.
6. Serve and Enjoy
Transfer the pancakes to a plate and keep warm while you finish cooking the rest. Stack the pancakes, top with a pat of butter, drizzle with maple syrup, and scatter fresh berries like strawberries, blueberries, and raspberries on top.
Enjoy your fluffy sourdough discard pancakes fresh and hot — a tasty way to use that sourdough starter discard!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just make sure to thaw it in the fridge overnight and give it a good stir before using. This helps ensure the discard blends smoothly into your batter.
Can I Substitute Milk with a Non-Dairy Alternative?
Absolutely! Almond, oat, soy, or any plant-based milk works well. Just use the same amount as the recipe calls for to keep the right consistency.
How Should I Store Leftover Pancakes?
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat them gently in a toaster, oven, or skillet to warm through without drying out.
Can I Add Mix-Ins to the Batter?
Definitely! Blueberries, chocolate chips, or chopped nuts are great options. Fold them in gently just before cooking to avoid overmixing the batter.