The Ultimate Fluffy Sourdough Discard Pancakes: Quick, No-Wait Breakfast
I am Alex, and I am glad you are here. I believe great food does not need to be complicated. Use your sourdough discard to make these incredibly light, fluffy, and tangy pancakes. This easy, zero-waste recipe is perfect for a quick, satisfying morning meal without needing to wait for fermentation.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 8 medium pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (whole or 2%)
- 2 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
- In a separate bowl, whisk together the sourdough discard, egg, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. This prevents tough pancakes.
- Gently whisk in the 2 tablespoons of melted butter.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. You are looking for the right temperature—a drop of water should sizzle immediately.
- Pour batter onto the hot griddle to form pancakes of your desired size (about 1/4 cup per pancake).
- Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip once.
- Serve immediately with maple syrup, fresh fruit, or butter.
Notes
- For extra fluffy sourdough discard pancakes, let the batter rest on the counter for 5 minutes before cooking. This allows the leavening agents to activate.
- If you prefer a less tangy flavor, you can use a slightly older discard or add an extra 1/2 teaspoon of sugar.
- This recipe is perfect for using up leftover sourdough starter, making it a great zero waste sourdough option.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 9
- Cholesterol: 55