Fluffy Sourdough Discard Pancakes
Soft, tender pancakes made with sourdough discard for gentle tang and flavor, ready in under 30 minutes with no special equipment required.
Equipment
- Digital kitchen scale
- Large mixing bowl
- Medium mixing bowl or large measuring cup
- Whisk
- Large nonstick skillet or griddle
Ingredients
- 180 g all-purpose flour 1½ cups
- 25 g granulated sugar 2 tablespoons
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 240 g sourdough discard 100% hydration (1 cup)
- 240 g whole milk 1 cup
- 2 large eggs
- 45 g unsalted butter melted and slightly cooled (3 tablespoons)
- 2 teaspoons vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.180 g all-purpose flour, 25 g granulated sugar, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt
- In a separate medium bowl or large measuring cup, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla until mostly smooth.240 g sourdough discard, 240 g whole milk, 2 large eggs, 45 g unsalted butter, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients. Gently fold together just until no large pockets of dry flour remain. Do not overmix. The batter should be thick and slightly lumpy.
- Allow the batter to rest for 5–10 minutes while you preheat your skillet or griddle.
- Heat a large nonstick skillet or griddle over medium-low to medium heat. Lightly grease with butter.
- Scoop about ¼ cup batter per pancake onto the hot skillet. Cook for about 2–3 minutes, until bubbles begin appearing on the surface and the edges look set.
- Flip and cook for another 1–2 minutes, or until the second side is golden brown and the center is cooked through.
- Serve warm with butter, maple syrup, fresh berries, or your favorite pancake toppings.
Notes
Sourdough discard: This recipe is written for 100% hydration discard, meaning your starter is fed with equal weights flour and water. Cold discard straight from the refrigerator is fine.
Batter consistency: The batter should be thick but scoopable and slowly spread after it hits the griddle. If your discard is unusually thick and the batter seems more like muffin batter, add milk 1 tablespoon at a time.
Don't overmix: A few small lumps are exactly what you want. Overmixing develops gluten and can make pancakes chewy rather than tender.
Heat matters: If the pancakes brown before bubbles form and the centers have time to cook, the skillet is too hot. Medium-low tends to produce the prettiest, evenly golden pancakes.
For extra-crispy edges: Cook the pancakes in a little more butter rather than simply greasing the pan.
Nutrition
Calories: 133kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 268mgPotassium: 58mgFiber: 1gSugar: 3gVitamin A: 166IUCalcium: 91mgIron: 1mg
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