Fluffy Tangy Sourdough Discard (Print Version)

Fluffy, tangy pancakes made with sourdough discard and classic ingredients for a quick breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 ½ teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ½ teaspoon fine salt

# How-To Steps:

01 - In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
02 - In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution.
03 - Pour the dry ingredients into the wet mixture and gently fold until just combined. Do not overmix; small lumps are acceptable and will result in tender pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking oil, adjusting temperature as needed to prevent burning.
05 - Pour ¼ cup of batter per pancake onto the preheated surface. Cook until bubbles form across the surface and edges appear set, approximately 2–3 minutes.
06 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and completely cooked through.
07 - Repeat the cooking process with remaining batter, lightly greasing the pan between batches as necessary. Maintain consistent heat for uniform results.
08 - Serve pancakes immediately while warm, accompanied by maple syrup, fresh berries, or your preferred toppings.

# Expert Tips:

01 -
  • You finally have a reason to cherish that starter discard instead of feeling guilty about tossing it
  • The texture is somehow lighter and fluffier than regular pancakes while being more satisfying too
02 -
  • Overmixing will make these tough so stop folding the moment you no longer see dry flour
  • Let the batter rest for 5 minutes while the pan heats up for the fluffiest results
03 -
  • If your discard has been in the fridge for weeks these still turn out amazing
  • A cast iron skillet holds heat better than nonstick for those restaurant-style edges

Go Back