Fluffy Sourdough Discard Pancakes are a fantastic way to turn your sourdough starter discard into a tasty breakfast treat. These pancakes are light and airy with a slight tang from the sourdough, making them a little different from your typical flapjacks. The perfect blend of fluffiness and subtle sourdough flavor gives a fun twist to a classic morning favorite.
I love making these pancakes on weekends when I want something special but still easy to whip up. Using sourdough discard means nothing goes to waste, which feels good and adds a touch of personality to each bite. I usually add a pinch of cinnamon or vanilla to enhance the flavor, but they’re just as good plain, waiting for your favorite syrup or fruit topping.
My favorite way to serve these pancakes is stacked high with fresh berries and a drizzle of maple syrup. They’re also great with a little butter melting on top. These pancakes always get compliments from family and friends, and I like to think it’s because of that unique sourdough tang and fluffy texture. Plus, it’s a great way to sneak in some extra good vibes from your sourdough starter while enjoying a comforting breakfast.
Key Ingredients & Substitutions
Sourdough starter discard: This adds a unique tang and helps make the pancakes fluffy. You can use fed or unfed discard; both work well. If you don’t have discard, try buttermilk as a tangy substitute.
Flour: All-purpose flour is best here for lightness. For a healthier twist, try half whole wheat, but expect denser pancakes.
Baking powder & baking soda: These help the pancakes rise and get fluffy. Make sure your baking powder is fresh for the best lift.
Milk: Use whole milk for richness, but any milk (dairy or plant-based) will work fine. Adjust the amount slightly if using thicker milk alternatives.
Butter or oil: Melted butter adds flavor, but vegetable or coconut oil can keep it dairy-free. I like butter for the taste it adds.
How Do I Make Sure My Pancakes Turn Out Fluffy and Not Tough?
The secret to fluffy pancakes lies in how you mix and cook the batter. Here’s what helps me:
- Don’t overmix: Stir the batter just until the dry ingredients are combined. A few lumps are okay. Overmixing makes pancakes tough.
- Right batter texture: The batter should be thick but still pourable. Add a little milk if it’s too thick to spread easily.
- Medium heat cooking: Use medium heat so the pancakes cook through without burning outside. Watch for bubbles on top before flipping.
- Gentle flip: Flip pancakes carefully when the edges look set and bubbles appear. This keeps them from deflating.
Following these steps helped me get perfectly light and tender pancakes every time.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to whisk all the ingredients together easily.
- Whisk or spatula – a whisk helps combine the batter smoothly, but a spatula works fine too.
- Non-stick skillet or griddle – I prefer this for easy flipping and cleanup; a cast-iron skillet works great.
- Measuring cups and spoons – for accurate ingredient portions, ensuring fluffy pancakes.
- Spatula – to flip the pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Blueberries or raspberries – fold fresh berries into the batter for bursts of fruity flavor.
- Chocolate chips – sprinkle some in for a touch of sweetness; great with a dollop of whipped cream.
- Banana slices – add mashed bananas to the batter for extra moisture and natural sweetness.
- Cinnamon or spices – mix in a pinch of cinnamon, nutmeg, or cardamom to warm up the flavor.
Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed or fed)
- 1 cup (120g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup (180ml) milk (whole or your choice)
- 2 tablespoons melted butter or vegetable oil, plus extra for cooking
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook, so you can have a stack of fresh, fluffy pancakes ready in under 30 minutes. Perfect for a quick and satisfying breakfast!
Step-by-Step Instructions:
1. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough starter discard, milk, egg, melted butter (or oil), and vanilla extract until smooth.
2. Combine Dry Ingredients:
In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. Make the Batter:
Add the dry ingredients to the wet ingredients and gently stir until just combined. It’s okay if there are a few lumps! The batter should be thick but pourable. If it’s too thick, add a little extra milk.
4. Cook the Pancakes:
Preheat a non-stick skillet or griddle on medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
5. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter, greasing the pan as needed.
6. Serve and Enjoy:
Serve your pancakes warm with a pat of butter, maple syrup, and fresh berries if you like. Enjoy your fluffy, tangy sourdough pancakes!
Can I Use Frozen Sourdough Discard for These Pancakes?
Yes! Just make sure to thaw the discard completely in the fridge overnight before using. Give it a good stir to restore its consistency before mixing into the batter.
How Can I Make These Pancakes Dairy-Free?
Simply substitute the milk with your favorite plant-based milk like almond, oat, or soy. Use vegetable oil instead of butter for melting and cooking to keep it dairy-free.
What’s the Best Way to Store Leftover Pancakes?
Cool them completely, then store in an airtight container or zip-top bag in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
Can I Add Mix-Ins to the Batter?
Absolutely! Fold in fresh berries, chocolate chips, or sliced bananas after mixing the batter for tasty variations that add flavor and texture.