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Fluffy easy sourdough discard pancakes stacked on a plate with syrup.

Sourdough Discard Pancakes

These fluffy pancakes utilize sourdough discard, resulting in a cozy, minimal-effort breakfast that's both satisfying and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard unfed sourdough discard straight from the fridge
  • 1 cup milk dairy or unsweetened non-dairy
  • 2 large eggs for structure and lift
  • 2 tablespoons melted butter or neutral oil
  • 1 teaspoon vanilla extract adds flavor
Dry Ingredients
  • 1 cup all-purpose flour easiest to work with
  • 1 tablespoon sugar for balance
  • 1 teaspoon baking powder for fluffiness
  • 1/2 teaspoon baking soda to react with the acidity of the discard
  • 1/4 teaspoon salt to enhance flavor

Method
 

Preparation
  1. In a bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla.
  2. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Sprinkle the dry ingredients into the wet ingredients and stir until just combined, leaving the batter lumpy.
  4. Let the batter rest for about 5-10 minutes while heating up your pan.
Cooking
  1. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  2. Scoop the batter onto the skillet. Wait until bubbles form on top and edges look set before flipping.
  3. Cook the second side until golden brown.

Notes

Pancakes store well in the fridge for up to 4 days or can be frozen for about 2 months. Reheat by toasting or microwaving with a damp paper towel.