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–+ servings

Fluffy Sourdough Discard Pancakes

Tall, tender, tangy sourdough discard pancakes from an easy one-bowl batter that finally uses your discard well. Both baking soda and baking powder for real fluff and crisp butter-fried edges, no overnight wait required, with a make-ahead option in the notes.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 -5, 10" pancakes

Equipment

  • Large mixing bowl
  • Whisk
  • 10-inch cast iron or nonstick skillet
  • Wide spatula
  • 1/3-cup measure

Ingredients
  

Dry

  • 1 1/2 cups 190g all-purpose flour, spooned and leveled
  • 2 tablespoons 24g granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Wet

  • 1 cup 240g sourdough discard, unfed (or active starter)
  • 1 cup 240ml milk, plus more as needed
  • 2 large eggs
  • 3 tablespoons 42g unsalted butter, melted and slightly cooled, plus more for the pan

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the sourdough discard, milk, eggs, and melted butter. Whisk gently just until you have a smooth batter; a few lumps are good. It should be thick, bubbly, and pourable, dripping off the whisk in slow ribbons. If it's too thick to pour, loosen with milk 1 tablespoon at a time. Let it sit a few minutes to aerate while the pan heats.
  • Heat a 10-inch cast iron or nonstick skillet over medium-low. Melt a small pat of butter and swirl to coat. Cook one small test pancake first to check your heat.
  • Pour a scant 1/3 cup of batter per pancake. Cook 1 to 2 minutes, until the edges puff and bubbles break across the surface. Flip once and cook about 1 minute more, until golden and cooked through.
  • Wipe the skillet with a scrunched paper towel between rounds and add butter as needed. Hold finished pancakes on a rack in a 200°F oven while you cook the rest.
  • Serve warm with maple syrup, fresh berries, and a dusting of powdered sugar.

Notes

Overnight option (thick and extra fluffy): The night before, whisk together everything EXCEPT the baking powder and baking soda.
Cover and refrigerate. In the morning, sift the baking powder and soda over the batter and whisk in. Let it sit about 5 minutes until bubbly, loosening with a little milk if needed. The batter can be cooked cold.
Overnight option (thinner and lighter): Whisk all ingredients together, including the leaveners, and chill overnight. Cook straight from the fridge.
Buttermilk swap: Replace the milk with buttermilk for extra tang and lift.
Waffles: Add 1 extra tablespoon melted butter and cook in a waffle iron.
Storage: Refrigerate up to 3 days; reheat in a toaster. Freeze up to 2 months with parchment between each pancake, and reheat from frozen in a toaster or 350°F oven.
Keyword easy sourdough discard pancakes, sourdough discard breakfast, sourdough discard pancakes
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