🥞 Easy Sourdough Discard Pancakes
Ingredients
Makes about 8–10 pancakes
- 1 cup (240 g) sourdough discard
- 1 cup (125 g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup (180 ml) milk
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract
Optional toppings
- Butter
- Maple syrup or honey
- Fresh berries
- Banana slices
- Powdered sugar
- Chopped nuts
- Whipped cream
👩🍳 Step-by-Step Instructions
1. Mix the dry ingredients
In a medium-to-large bowl, add:
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Whisk everything together until evenly combined.
2. Mix the wet ingredients
In a separate bowl, whisk together:
- 1 cup sourdough discard
- 1 egg
- ¾ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Mix until the ingredients are well combined.
Tip: Let the melted butter cool slightly before adding it so it doesn’t cook the egg.
3. Combine wet and dry ingredients
Pour the wet mixture into the bowl with the dry ingredients.
Gently stir with a whisk or spatula until just combined.
Don’t overmix. A few small lumps are completely fine. Overmixing can make the pancakes tough instead of fluffy.
The batter should be thick but pourable.
- Too thick? Add 1–2 tablespoons of milk.
- Too thin? Add 1 tablespoon of flour at a time.
4. Let the batter rest
Allow the batter to rest for about 5–10 minutes.
This gives the flour time to absorb some of the liquid and helps produce softer, fluffier pancakes.
5. Heat your pan
Place a non-stick skillet or griddle over medium heat.
Add a small amount of butter and let it melt.
To test the temperature, sprinkle a tiny drop of water onto the pan. It should gently sizzle—not immediately burn away.
6. Cook the pancakes
Pour approximately ¼ cup of batter onto the pan for each pancake.
Leave some space between the pancakes so they don’t run together.
Cook for about 2–3 minutes, or until:
- Bubbles begin forming on the surface.
- The edges look set.
- The bottom is golden brown.
7. Flip
Carefully slide a spatula underneath the pancake and flip it.
Cook the second side for another 1–2 minutes, until golden brown and cooked through.
Try not to press down on the pancakes with your spatula—you want to keep the air inside.
8. Repeat
Continue cooking the remaining batter.
Add a little more butter to the pan between batches if necessary.
If the pancakes are browning too quickly while the centers are still raw, reduce the heat to medium-low.
9. Serve immediately
Stack the pancakes on a plate and add your favorite toppings.
For a classic breakfast, serve with butter and warm maple syrup. 🥞🍁
⭐ Tips for the Best Sourdough Pancakes
Use discard that’s reasonably fresh. Sourdough discard that’s been refrigerated for several days works well, as long as it looks and smells normal.
Don’t overmix. This is one of the biggest secrets to fluffy pancakes.
Don’t make the pan too hot. Medium heat usually works best. A very hot pan can burn the outside before the middle cooks.
Rest the batter. Even 5 minutes can make a noticeable difference.
For extra fluffy pancakes: Separate the egg. Mix the yolk with the wet ingredients, then beat the egg white until lightly foamy and gently fold it into the finished batter.
🧈 Easy Serving Idea
Make a stack of 3–4 pancakes, add a small pat of butter on top, drizzle generously with maple syrup, and finish with fresh strawberries or blueberries.
Prep time: 10 minutes
Rest time: 5–10 minutes
Cooking time: 15 minutes
Total time: About 30–35 minutes
Yield: 8–10 pancakes