Sourdough Discard Pancakes
These sourdough discard pancakes are light, golden, and perfectly fluffy with just the right hint of tang. Made with unfed sourdough starter and a handful of pantry staples, this same-day recipe turns leftovers into one of the best pancake breakfasts you'll ever make.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Balloon whisk
- Non-stick electric griddle or cast iron griddle
- Rubber spatula or flat pancake spatula
- Measuring cups and spoons
- Ladle or 1/4 cup measuring cup - for portioning batter
- Pastry brush or paper towel - for greasing the pan
- Digital kitchen scale - (optional but recommended)
Ingredients
- 1 cup sourdough discard - 240g, unfed, straight from the fridge
- 1 cup all-purpose flour - 125g
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 3/4 cup whole milk - 180ml
- 2 tablespoons unsalted butter - 30g, melted and slightly cooled, plus more for the pan
- 1 teaspoon pure vanilla extract
- maple syrup - for serving
- fresh berries - for serving
- powdered sugar - (optional) for serving
- whipped cream - (optional) for serving
- honey butter - (optional) for serving
Instructions
- Gather and prep your ingredients. Pull the sourdough discard from the refrigerator, melt the butter and let it cool slightly, and have all other ingredients measured and ready.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until well combined. Make a well in the center.
- In a separate medium bowl, whisk the sourdough discard to loosen it. Add the egg, milk, cooled melted butter, and vanilla extract. Whisk until fully combined and smooth.
- Pour the wet ingredients into the well of the dry ingredients. Gently fold together with a rubber spatula using slow strokes until just combined and no dry streaks remain. A few lumps are okay.
- Let the batter rest for 3 to 5 minutes while you preheat your griddle or skillet over medium-low to medium heat.
- Grease the preheated griddle with a small pat of butter, swirling to coat the surface evenly. Test the heat by flicking water onto the surface.
- Using a 1/4-cup measuring cup or ladle, pour batter onto the griddle, spacing pancakes at least 2 inches apart. Cook until bubbles form across the top and the edges look set, about 2 to 3 minutes.
- Flip gently with a flat spatula and cook the second side for another 1 to 2 minutes until golden brown. Transfer to a wire rack in a warm oven while you finish the batch.
- Stack pancakes on warm plates, top with maple syrup, fresh berries, and any other desired toppings. Serve immediately while hot.
Notes
- Don't overmix: Overmixing develops gluten and results in tough, dense pancakes. Stop mixing as soon as dry streaks disappear.
- Rest the batter: Even a 3 to 5 minute rest allows the leaveners to activate, giving pancakes more lift and fluffiness.
- Control heat: Medium-low is almost always the right setting. Too high burns the outside before the inside cooks through.
- Use room temperature dairy: Cold milk or eggs can cause the melted butter to resolidify. Room temperature ingredients incorporate more smoothly.
- Wait to flip: Don't flip too early. Wait for bubbles across the whole surface and set edges for the best results.
- Avoid pressing down: Never press down on pancakes after flipping. It squeezes out the air bubbles that create fluffiness.
- Dairy-free option: Replace whole milk with oat milk, almond milk, or full-fat coconut milk, and use neutral oil instead of butter.
- Make-ahead tip: Store mixed batter without leaveners overnight in the fridge. Add baking powder and baking soda just before cooking.
- Storage: Cooled pancakes keep in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the toaster for best results.
- Customization: Fold blueberries, chocolate chips, or spices into the batter after mixing for easy variations.