Fluffy Sourdough Discard Pancakes

This recipe utilizes a significant amount of sourdough discard with minimal added flour, resulting in fluffy, flavorful pancakes. 

 

Ingredients

 

  • 1 cup (240g) sourdough discard (preferably less than 10 days old)

  • 2 large eggs

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 cup (30g) all-purpose flour

  • 1/4 cup (60g) milk

  • 1 tablespoon melted butter or oil (plus more for cooking)

  • Optional: 1/2 teaspoon vanilla extract

 

Instructions

 

  1. Prepare the Batter: In a large mixing bowl, combine the sourdough discard, eggs, sugar, salt, and vanilla extract (if using). Mix until well combined.

  2. Add Dry Ingredients: Sprinkle in the baking soda, baking powder, and flour. Stir gently to incorporate.

  3. Adjust Consistency: Add the milk and melted butter to the batter, mixing until just combined. The batter should be thick but pourable.

  4. Preheat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.

  5. Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

  6. Serve: Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.