Sourdough Discard Pancakes Fluffy (Print)

Fluffy tangy pancakes crafted with leftover sourdough starter and simple pantry ingredients.

# What You Need:

→ Wet Ingredients

01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 ½ teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ½ teaspoon fine salt

# How To Make It:

01 - Whisk together sourdough discard, milk, eggs, melted butter, and vanilla in a large mixing bowl until smooth.
02 - Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl.
03 - Add dry ingredients to wet mixture and gently fold until just combined. Do not overmix; small lumps are acceptable.
04 - Heat nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour ¼ cup batter per pancake onto skillet. Cook until bubbles form on surface and edges appear set, approximately 2–3 minutes.
06 - Flip pancakes and cook 1–2 minutes longer until golden brown and cooked through.
07 - Repeat with remaining batter, greasing pan as needed between batches.
08 - Serve warm with maple syrup, fresh fruit, or desired toppings.

# Expert Advice:

01 -
  • The sourdough adds this incredible subtle tang that cuts through the sweetness of syrup perfectly
  • They somehow manage to be fluffy yet substantial, keeping you full until lunch without that heavy pancake crash
02 -
  • Lets talk about batter consistency, it should be thick enough to hold its shape but pourable, and Ive learned that adding a splash more milk never hurt anyone
  • Resting the batter for 10 minutes before cooking changed everything for me—the flour hydrates and you get noticeably fluffier results
03 -
  • Warm your milk slightly if your kitchen is cold, it helps everything blend smoothly
  • Use an ice cream scoop for perfectly portioned pancakes every time

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