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Just made sourdough pancakes for The Best Fluffy Sourdough Pancake Discard Recipe.

The Best Fluffy Sourdough Pancake Discard Recipe

This fluffy sourdough pancake discard recipe is a delicious way to use up your sourdough starter discard while creating fluffy, flavorful pancakes with a subtle tang.
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Course: Breakfast
Cuisine: American
Keyword: batter, cup, discard, easy, ingredients, pancakes, recipe, recipes, Sourdough, starter
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 8 pancakes
Author: Stephanie

Equipment

  • Large bowl
  • Airtight container (for storage)
  • Cast-iron skillet or hot griddle

Ingredients

  • 1 cup starter discard 240g (or active sourdough starter)
  • 1 cup all-purpose flour 120g
  • 1 tablespoon sugar 12.5g
  • 1 teaspoon baking powder 5g
  • ½ teaspoon baking soda 2.5g
  • ½ teaspoon salt 5g
  • 1 large egg
  • ¾ cup milk 180 grams (or buttermilk for extra tang)
  • 2 tablespoons melted unsalted butter 28g (or coconut oil)
  • 1 teaspoon vanilla extract 5g

Instructions

  • In a medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be a bit thick. Do not overmix. If you prefer thinner pancakes, add a splash of milk to adjust the consistency.
  • Optional: For a long fermentation option, cover the bowl with plastic wrap and refrigerate for 12 to 24 hours before cooking. You can also cook the pancakes right away.
  • Heat a griddle or skillet over medium heat and lightly grease it with butter or oil. Scoop about ¼ cup of batter for each pancake onto the hot surface.
  • Cook for 2 to 3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes, or until golden brown.
  • Serve warm with butter, maple syrup, fresh fruit, or a drizzle of Old-Fashioned Hot Fudge Sauce for a special treat.

Notes

  • If your batter feels too thick, add a little more milk until it reaches the consistency you prefer.
  • Let the batter rest for 5 to 10 minutes before cooking to help the leavening activate and create a fluffier texture.
  • A pinch of cinnamon or nutmeg is an easy way to add warmth and extra flavor.
  • Cook pancakes on medium heat so they rise evenly without over-browning.
  • Use buttermilk instead of milk for a tangier flavor and extra tenderness.