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Easy Fluffy Sourdough Discard Pancakes for Weekend Brunch

A tall stack of four fluffy sourdough pancakes with golden brown tops on a white plate.

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Make wonderfully fluffy and tender sourdough pancakes using your unfed starter discard. This easy recipe creates a stack of golden brown pancakes with a pleasant tang, perfect for a simple weekend breakfast.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk (whole milk recommended)
  • 2 tablespoons melted unsalted butter or neutral oil, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
  2. In a separate small bowl, whisk together the sourdough discard, egg, and milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the 2 tablespoons of melted butter or oil.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  6. Pour batter onto the hot griddle to form pancakes of your desired size (about 1/4 cup per pancake).
  7. 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.
  8. Serve immediately with your favorite pancake topping ideas, such as maple syrup and fresh fruit.

Notes

  • For overnight sourdough pancakes, mix all ingredients except the baking soda and butter/oil the night before. Cover and refrigerate. In the morning, whisk in the baking soda and melted butter/oil just before cooking.
  • If you prefer a less tangy flavor, let the batter sit for 15 minutes before cooking.
  • Achieve the best sourdough pancakes texture by using medium heat; this allows them to cook through without burning the outside.

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