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

A tall stack of fluffy sourdough discard pancakes drizzled with syrup on a white plate.
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Welcome! I’m Sarah, and I’m so happy you’re here. Use your leftover sourdough starter discard to make these incredibly light, fluffy, and tangy pancakes. This easy recipe is perfect for a zero-waste breakfast.

Ingredients

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

Instructions

  1. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and sugar.
  2. Combine the wet ingredients: In a separate bowl, whisk the sourdough discard, egg, and milk until just combined.
  3. Mix the batter: Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough pancakes.
  4. Add fat: Stir in the 2 tablespoons of melted butter or oil.
  5. Rest the batter: Let the batter rest at room temperature for 10 minutes. This allows the baking soda to activate and helps create light, airy pancakes.
  6. Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or oil. The griddle is ready when a drop of water sizzles immediately.
  7. Cook the pancakes: Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
  8. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately: Stack them high and serve with your favorite toppings like maple syrup and fresh berries.

Notes

  • For extra fluffiness, you can substitute buttermilk for the milk.
  • If you want to make these overnight sourdough pancakes, mix the batter (omit the baking soda) and refrigerate for up to 12 hours. Add the baking soda just before cooking.
  • Use medium heat; if the pancakes brown too quickly, your griddle is too hot.
  • These are great for zero waste baking, ensuring no starter goes to waste.

Nutrition

Find it online: https://cutcooktaste.com/sourdough-discard-pancakes/