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Fluffy Sourdough Discard Pancakes

Close-up of a stack of three thick, fluffy sourdough pancakes dusted with powdered sugar.
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Make light, tangy pancakes using your extra sourdough starter discard. This recipe works for a quick morning breakfast or an overnight preparation.

Ingredients

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  • 1 cup sourdough starter discard (unfed)
  • 1 large egg
  • 1 tablespoon melted butter or oil
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk (or more, for desired consistency)

Instructions

  1. Combine the sourdough discard, egg, melted butter, and sugar in a medium bowl. Mix until just combined.
  2. In a separate small bowl, whisk together the baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Gently fold them together until just mixed. Do not overmix; a few lumps are fine.
  4. If the batter seems too thick, add milk one tablespoon at a time until you reach your preferred pouring consistency.
  5. For quick pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown.
  6. For overnight pancakes: Cover the batter and refrigerate for up to 12 hours. The next morning, stir the batter gently (do not overmix) and cook as directed above. You may need to add a splash of milk if the batter thickened too much overnight.
  7. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes after mixing before cooking.
  • Adjust the amount of milk to control the thickness of your pancakes. Thicker batter yields taller pancakes.
  • Use low heat if your pancakes are browning too quickly before the center cooks through.

Nutrition

Find it online: https://spoonsprout.com/sourdough-pancakes-recipe-fluffy-discard/