The Ultimate Fluffy Sourdough Discard Pancakes: Zero Waste Breakfast with Perfect Tang
Use your sourdough starter discard to make these incredibly light, fluffy, and tangy pancakes. This easy, no-waste recipe delivers a satisfying breakfast in minutes.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: About 8 medium pancakes 1x
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (or buttermilk for extra tang)
- 2 tablespoons melted butter or oil, plus more for the griddle
Instructions
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate small bowl, whisk the sourdough discard, egg, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine.
- Stir in the melted butter or oil. Let the batter rest for 5 minutes. This helps activate the leavening agents.
- Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour batter onto the hot griddle to form pancakes of your desired size (about 1/4 cup per pancake).
- Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
- Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For maximum fluffiness, avoid overmixing the batter. Mix only until the dry ingredients are incorporated.
- If you want a stronger sourdough tang, let the mixed batter rest in the refrigerator for 30 minutes or even overnight before cooking.
- Add 1/2 cup of blueberries or chocolate chips to the batter just before cooking for flavor variations.
- If your discard is very thick, you may need to add an extra tablespoon or two of milk to reach the right pouring consistency.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 8
- Cholesterol: 45