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The Ultimate Fluffy, Zero-Waste Sourdough Discard Pancakes

A stack of three fluffy sourdough discard pancakes drizzled with syrup on a light-colored plate.
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Use your sourdough starter discard to make light, fluffy, and slightly tangy pancakes. This easy recipe delivers a comforting breakfast without waste.

Ingredients

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  • 1 cup sourdough starter discard (unfed)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk (whole or 2%)
  • 2 tablespoons melted butter or oil, plus more for the griddle

Instructions

  1. Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk them together.
  2. In a separate bowl, whisk together the sourdough 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 melted butter or oil.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan 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 preferred toppings.

Notes

  • For maximum fluffiness, let the batter rest for 5 minutes before cooking.
  • If you prefer a less tangy flavor, use discard that is closer to 12 hours old.
  • Variations: Add 1/2 cup of blueberries or chocolate chips to the batter just before cooking.
  • If your batter seems too thick, add milk one tablespoon at a time until it reaches your desired pouring consistency.

Nutrition

Find it online: https://kingscook.com/sourdough-discard-pancakes/