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You can make these super fluffy sourdough pancakes using discard from the starter with this easy sourdough pancake recipe. Perfect for a delicious weekend breakfast or brunch!
Sourdough Discard Pancakes
These delicious, flluffy pancakes are made using discard from our sourdough starter. I keep the discard in the fridge, and we like to add some to the pancake batter whenever we have pancakes for breakfast.
We actually made this recipe twice last week! It’s probably one of the easiest sourdough discard recipes you can make and a great way to use up discarded starter!
Love pancakes? Try pumpkin in the fall or eggnog around the holidays or these kid favorite chocolate chip ones or these yummy banana pancakes next!
Why you’ll love this family favorite pancake recipe!
These are seriously some of the tallest and fluffiest pancakes I have ever had. The sourdough adds a little bit of tanginess, so the pancakes taste almost like buttermilk pancakes without the buttermilk!
It’s also a one-bowl recipe, meaning there’s one less dish to wash!
Ingredient Notes
Here’s basically what you need for the pancakes. Full amounts are listed in the printable recipe card at the bottom of the post.
- Egg
- All purpose flour
- Baking powder — to help the pancakes rise
- Sea salt — or kosher salt
- Sugar — for a little sweetness
- Melted butter — I like using butter for flavor, but you can use a neutral oil, like vegetable oil if you prefer
- Vanilla extract — for a subtle flavor
- Sourdough discard — straight from the fridge or you can use it right after feeding. You can use the actual active starter to make my sandwich bread and same day bread.
- Milk — Use whole milk or 2 percent for best results
How to Make Sourdough Pancakes
First, you’ll whisk the egg in a bowl. Then, add the dry ingredients. Stir in the wet ingredients until blended. A few lumps are fine. Pour the batter onto a hot griddle, and flip after bubbles form and start to pop. Add butter, maple syrup and your favorite toppings when serving.
Quick Tips
Don’t over mix the batter. Just mix until blended.
You can add a little extra milk if you feel the batter is too thick.
It’s easy to double the recipe if you want more pancakes. You can always use the extras during the week.
I like to use a non-stick griddle or cast iron skillet on medium-high heat. You can turn the heat down if it gets too hot, as all stoves are different.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 3-4 days. We like to heat them in the microwave for a quick breakfast or snack during the week. You can also freeze them for up to 3 months for best taste.
Super Fluffy Sourdough Pancakes
Ingredients
- 1 large egg
- 1 cup all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon granulated sugar
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- ¾ cup milk whole or 2 percent
Instructions
- In a large mixing bowl, add the egg, and beat slightly
- Add the flour, baking powder, salt and sugar, and lightly stir
- Add the wet ingredients, and stir until just combined. Batter will be slightly lumpy
- Heat a non-stick griddle or skillet to medium high heat, and melt a tablespoon of butter on griddle
- Pour a scant quarter cup of pancake batter on the griddle
- Flip pancake when bubbles form and start to pop and edges are set, about 2-3 minutes
- Cook for another 1-2 minutes or until bottom is golden brown
- Serve with butter or maple syrup or your favorite pancake toppings
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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