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A tall stack of fluffy sourdough discard pancakes on a white plate, topped with a pat of butter and drizzled with maple syrup.

Fluffy Sourdough Discard Pancakes

Soft, fluffy, and with a hint of tanginess, these pancakes are a delicious way to use up sourdough discard while creating a breakfast the whole family will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 210 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Non-Stick Skillet

Ingredients
  

Pancake Batter

  • 1 cup sourdough discard unfed
  • 1 cup milk or buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • In a mixing bowl, whisk together the sourdough discard, milk, egg, and melted butter.
  • In a separate bowl, mix the flour, sugar, baking powder, and salt.
  • Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
  • Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
  • Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
  • Flip and cook for another 1-2 minutes until golden brown.
  • Serve warm with maple syrup, fresh berries, or your favorite toppings.

Notes

Sourdough discard adds a subtle tang and depth to these pancakes, making them extra flavorful. Feel free to add mix-ins like chocolate chips or blueberries.
Keyword Sourdough Discard