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Fluffy Sourdough Discard Pancakes: The Easy Zero-Waste Breakfast

A tall stack of four golden brown, fluffy sourdough discard pancakes on a white plate.
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Use your unfed sourdough starter discard to make incredibly fluffy, tangy pancakes quickly. This simple recipe proves that reducing food waste can result in an extraordinary weekend brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (at room temperature)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until just combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until the batter comes together. Do not overmix; a few lumps are fine. This batter does not require resting time.
  4. Heat a lightly oiled griddle or non-stick skillet over medium heat. You know the pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
  6. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Serve immediately with your favorite toppings for a delicious breakfast upgrade.

Notes

  • Using room temperature discard helps the leavening agents work better, resulting in lighter pancakes.
  • For extra tangy sourdough pancakes, use discard that is slightly older, but still safe to use.
  • If you prefer a dairy-free option, substitute the milk with your preferred non-dairy milk and use vegetable oil instead of butter.

Nutrition

Find it online: https://tastethisplate.com/sourdough-discard-pancakes-easy-fluffy-recipe/