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Fluffy Sourdough Discard Pancakes: Quick, Tangy Zero-Waste Breakfast

sourdough discard pancakes - Tasty

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Stop wasting your sourdough starter! Transform that unfed discard into the fluffiest, most wonderfully tangy pancakes you have ever tasted. This easy recipe is your new favorite quick breakfast, ready in under 25 minutes for a satisfying, low-waste morning meal.

Ingredients

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

Instructions

  1. Combine the sourdough discard, egg, and milk in a medium bowl. Whisk until just combined.
  2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Mix gently with a whisk or spatula until the batter comes together. Do not overmix; a few lumps are fine.
  4. Stir in the 2 tablespoons of melted butter.
  5. Let the batter rest for 5 to 10 minutes. This short rest helps activate the leavening agents for fluffy sourdough discard pancakes.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter.
  7. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface.
  8. Flip and cook the second side until golden.
  9. Serve immediately with your favorite toppings.

Notes

  • For the best tangy sourdough pancakes flavor, use buttermilk instead of regular milk.
  • If you prefer a thicker, lighter texture, allow the batter to rest for 15 minutes before cooking.
  • These sourdough discard pancakes freeze well; cool completely, then stack with parchment paper between layers and store in a freezer bag for up to two months. Reheat in a toaster or oven.

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