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Fluffy Sourdough Discard Pancakes

Close-up of a stack of fluffy sourdough discard pancakes, cut open to show the airy interior, drizzled with maple syrup.
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Make light, tangy pancakes using your leftover sourdough starter discard. This recipe is quick and helps you avoid food waste.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1 large egg
  • 1/4 cup milk (dairy or non-dairy)
  • 1 tablespoon melted butter or oil
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Combine the sourdough discard, egg, milk, and melted butter or oil in a medium bowl. Whisk until just combined.
  2. In a separate small bowl, mix the sugar, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Stir gently until the batter is barely mixed. Do not overmix; a few lumps are fine.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour 1/4 cup of batter per pancake onto the hot surface.
  6. 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.
  7. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • Adjust the milk slightly if your discard is very thick; the batter should pour easily but hold its shape slightly.
  • Use whole wheat flour instead of all-purpose flour for a heartier pancake.

Nutrition

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