Fluffy Sourdough Discard Pancakes
These fluffy sourdough pancakes are soft, tender, and lightly tangy with the perfect golden edges. Made with simple pantry staples and sourdough discard, they’re an easy from-scratch breakfast recipe that feels cozy and homemade while helping reduce food waste. Whether made fresh in the morning or prepared overnight, these pancakes are a family favorite perfect for slow mornings and busy weekdays alike.
Print Recipe
Equipment
- Skillet Using griddle is faster
- Large Mixing Bowl
- Large Whisk
- Spatula
- Measuring cups
- Measuring Spoons
- 2 oz Ladle this makes the perfect size pancakes
Ingredients
- 2 cup All Purpose Flour
- 1 cup Sourdough Starter Inactive discard
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 whole Eggs
- 2 tbsp Cane Sugar
- 4 tbsp Melted Butter
- 1¾ cup Buttermilk
- 1 tsp Vanilla Extract
Instructions
- First, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
- Next, pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. A few lumps are completely fine and help keep the pancakes tender.
- Allow the batter to rest for about 5–10 minutes before cooking. During this time, the sourdough starter and baking soda begin reacting, helping create extra fluffy pancakes.
- Heat a lightly greased skillet or griddle over medium heat. Scoop about ¼ cup batter for each pancake. Cook until bubbles form on the surface and the edges begin setting. Then flip and cook the second side until golden brown.
Notes
- Do not overmix the batter or the pancakes may become dense.
- Let the batter rest before cooking for fluffier pancakes.
- Medium heat creates the most even golden color.
- Older discard creates a stronger sourdough flavor.
- Add extra milk if the batter thickens too much while resting.
- Freeze leftover pancakes for quick breakfasts during the week.
Servings: 16 pancakes
Cost: $6