Go Back
Fluffy sourdough discard pancakes stacked on a plate with syrup and fresh fruit.

Sourdough Discard Pancakes

Fluffy pancakes made with sourdough discard, perfect for a cozy breakfast and utilizing leftovers with a touch of tangy flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Sourdough discard Room temperature is best but cold is fine.
  • 3/4 cup Milk Dairy or unsweetened non-dairy.
  • 1 large Egg
  • 2 tablespoons Melted butter or neutral oil Plus a little for the pan.
  • 1 to 2 tablespoons Brown sugar or regular sugar Optional, but recommended.
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 cup All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt

Method
 

Preparation
  1. In a bowl, whisk together the sourdough discard, milk, egg, melted butter, sugar, and vanilla.
  2. Sprinkle the flour, baking powder, baking soda, and salt on top. Stir until there are no dry flour spots. Small lumps are fine.
  3. Let the batter sit for 5 to 10 minutes while you warm your pan.
Cooking
  1. Cook on medium to medium-low heat in a lightly greased pan. Flip when bubbles appear and the edges look set.

Notes

If your discard is very thick, add a splash more milk. If it’s runny, hold back a bit of milk initially. Avoid overmixing to keep pancakes fluffy.