Fluffy Sourdough Discard Pancakes are a delightful way to turn your sourdough starter discard into a stack of soft, tender breakfast joys. These pancakes have just the right balance of tangy flavor from the sourdough and a light, airy texture that makes them such a treat. Plus, they’re easy to whip up when you want something quick and tasty!
I love making these pancakes because they’re a fantastic way to reduce waste while enjoying something delicious. Using sourdough discard adds a little extra depth of flavor to the batter, and I think it gives the pancakes a bit more personality than your average pancake. I usually mix the batter the night before, so it’s ready to go for a lazy weekend morning.
My favorite way to serve these pancakes is with a big drizzle of maple syrup and fresh berries on top. Sometimes, I add a sprinkle of powdered sugar or a dollop of yogurt for a little extra something. No matter how I dress them up, they always bring a smile to the table and a warm, cozy feeling to the start of the day.
Key Ingredients & Substitutions
Sourdough discard: This is the star of the recipe! It adds a mild tang and helps create fluffy pancakes. You can use any unfed discard from your starter. If you don’t have discard, plain yogurt or buttermilk can work as a substitute for that tangy touch.
Flour: All-purpose flour is great here for tender pancakes. For a healthier twist, try half whole wheat or oat flour, but keep in mind it may make the pancakes a bit denser.
Leavening agents (baking powder & baking soda): These help the batter rise and become fluffy. Using both ensures a good lift, especially balanced with the sourdough’s acidity.
Milk: Whole milk adds richness, but you can swap it with plant-based milks like almond or oat milk if you prefer dairy-free options.
Melted butter: Adds flavor and moisture. If you want a lighter version, you can use vegetable oil or melted coconut oil instead.
Egg: Acts as a binder and adds structure. For an egg-free option, mashed banana or applesauce can replace it, but pancakes may be less fluffy.
How Can I Keep My Pancakes Light and Fluffy?
The key is not to overmix the batter. Stir the wet and dry ingredients until just combined. Some lumps are perfectly fine and help keep the pancakes tender.
- Mix dry ingredients separately from wet ones, then combine gently.
- Let the batter sit for 5-10 minutes before cooking. This rest time helps the flour absorb liquid and baking soda react with the sourdough’s acidity.
- Cook on medium heat, so pancakes cook evenly without burning on the outside and staying raw inside.
- Use a non-stick pan or griddle and add a little butter for a nice golden crust.
- Watch for bubbles forming on the surface before flipping; that’s your cue they’re almost ready to turn.
Following these tips, you’ll have warm, fluffy pancakes with a lovely sourdough flavor every time!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for combining ingredients and a smaller one for mixing wet ingredients, making it easier to keep everything organized.
- Whisk or fork – helps you gently combine the wet and dry ingredients without overmixing, keeping the pancakes fluffy.
- Measuring cups and spoons – essential for accuracy with flour, liquids, and leavening agents to get perfect results.
- Non-stick skillet or griddle – I love this because it heats evenly and makes flipping pancakes simple.
- Flat spatula – makes turning pancakes straightforward without breaking them.
- Cooking spray or butter – for greasing the pan and achieving a golden, crispy edge.
Flavor Variations & Add-Ins
- Swap berries for chopped apples or bananas for a different fruit flavor. They add moisture and sweetness.
- Mix in chocolate chips or chopped nuts into the batter for extra texture and flavor in every bite.
- Add a pinch of cinnamon or nutmeg to the dry ingredients for warming spices that complement the sourdough tang.
- Try dairy-free options by using coconut milk or almond milk, which work well if you’re avoiding dairy or want a nuttier flavor.
Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk (whole or your preference)
- 2 tablespoons melted butter, plus extra for the pan
- 1 teaspoon vanilla extract
- Fresh berries (blueberries, raspberries) for garnish
- Butter and maple syrup for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook. You can whip up the batter quickly and enjoy your fluffy pancakes ready in about 20 minutes total—perfect for a cozy breakfast or brunch.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the sourdough starter discard, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
2. Combine the Wet Ingredients:
In another small bowl, beat the egg and add the milk, melted butter, and vanilla extract. Stir these together until smooth.
3. Make the Batter:
Pour the wet mixture into the dry ingredients. Stir gently just until everything is mixed together. Don’t be worried if there are a few small lumps—that’s what keeps your pancakes tender and fluffy.
4. Cook Your Pancakes:
Heat a non-stick skillet or griddle over medium heat and add a bit of butter to grease the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.
5. Flip and Finish Cooking:
Carefully flip the pancakes and cook the other side for another 1–2 minutes, until golden brown and cooked through. Remove the pancakes and keep them warm while you finish the rest.
6. Serve and Enjoy:
Stack your pancakes high, then top with a pat of butter, some fresh berries like blueberries and raspberries, and drizzle generously with maple syrup. Dig in and enjoy your warm, fluffy pancakes!
Can I Use Frozen Sourdough Discard for These Pancakes?
Yes! Just make sure to thaw the discard overnight in the fridge and bring it to room temperature before using. This helps it mix smoothly into the batter.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it covered in the fridge. Just give it a gentle stir before cooking. The pancakes may rise a bit more with the extra rest.
How Should I Store Leftover Pancakes?
Wrap leftover pancakes tightly in plastic wrap or place them in an airtight container and store in the fridge for up to 3 days. Reheat in a toaster or microwave for quick warmth.
What Can I Use Instead of Milk?
You can substitute any plant-based milk like almond, oat, or soy milk if you prefer dairy-free options. Just use the same amount called for in the recipe.