Fluffy Sourdough Discard Pancakes are my go-to breakfast treat when I want something soft, airy, and full of a little tangy flavor. These pancakes are made using sourdough discard, which not only adds a nice depth to the taste but also helps cut down on waste from my starter. The texture is just right—light, fluffy, and a little chewy around the edges, which makes every bite so satisfying.
I love making these pancakes because they’re a simple way to use up sourdough discard without letting it go to waste, and the tang they add is like a subtle surprise in the batter. I usually mix in a touch of vanilla and cinnamon to give them a hint of extra warmth, making the kitchen smell amazing. Plus, the recipe is forgiving and easy to tweak, so I always feel comfortable experimenting with what I have on hand.
When it comes to serving, I like to keep things classic with butter and maple syrup, but they’re also great with fresh fruit or a dollop of yogurt for a fresh twist. I remember one lazy Sunday morning when I made a big stack, and everyone around the table was pleasantly surprised by how light and fluffy they were. These pancakes always make breakfast feel a bit special, without any fuss.
Key Ingredients & Substitutions
Sourdough Discard: This adds a mild tang and helps make pancakes fluffy. If you don’t have discard, plain yogurt or buttermilk works, but you may lose some tang.
Flour: All-purpose flour is great here. For gluten-free, use a blend made for baking and add a little xanthan gum if needed.
Milk: Whole milk gives richness, but you can swap in buttermilk for more tang or any plant-based milk for dairy-free.
Baking Powder and Soda: These are crucial for fluffiness and rise. Don’t skip or reduce them, or the pancakes might be dense.
Butter: Melted butter adds flavor and helps keep pancakes moist. For dairy-free, use coconut oil or a plant-based butter.
How Do I Get Pancakes Light and Fluffy Without Overmixing?
Mixing the batter just until the dry ingredients are barely combined is key. Overmixing develops gluten, making pancakes tough.
- Combine wet and dry ingredients gently with a spoon or spatula.
- Keep some lumps in the batter; that’s okay and normal.
- Let the batter rest 5-10 minutes before cooking to help bubbles form.
- Use medium heat to cook so pancakes rise and brown evenly without burning.
- Flip pancakes when bubbles appear and edges look set for a perfect finish.
Equipment You’ll Need
- Non-stick skillet or griddle – I prefer this for even cooking and easy flipping.
- Whisk or fork – makes mixing the batter quick and smooth.
- Measuring cups and spoons – for accuracy and consistent results.
- Spatula – helps flip the pancakes gently without breaking them.
- Large mixing bowl – to combine all the ingredients comfortably.
Flavor Variations & Add-Ins
- Add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Stir in mashed bananas or blueberries before cooking for fruity surprises.
- Mix in cinnamon or pumpkin spice to warm up the flavor profile.
- Use whipped cream or yogurt on top, instead of syrup, for a creamy finish.
Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk)
- 1 large egg
- 2 tablespoons melted butter, plus more for greasing and topping
- 1 teaspoon vanilla extract
- Fresh berries (raspberries, blueberries, blackberries, strawberries) for serving
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. So in just around 25 minutes, you can have a stack of fluffy, tangy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until everything is well combined.
2. Combine Dry Ingredients:
In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. Make the Batter:
Pour the dry ingredients into the wet ingredients. Stir gently and just until combined. It’s okay if the batter is a little lumpy—don’t overmix or the pancakes won’t be fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about ¼ cup of batter onto the pan for each pancake, spreading it slightly.
5. Flip and Finish:
Cook the pancakes for 2-3 minutes until bubbles form on top and the edges look set. Flip and cook for another 2 minutes or until the other side is golden brown.
6. Serve and Enjoy:
Keep the pancakes warm while you cook the rest. Serve stacked with a pat of butter, fresh berries around, and plenty of maple syrup drizzled on top. Enjoy your warm, fluffy, and tangy sourdough pancakes!
Can I Use Frozen Sourdough Discard for These Pancakes?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps the batter mix evenly and ensures consistent flavor.
Can I Make the Batter Ahead of Time?
Absolutely. You can prepare the batter the night before and store it covered in the fridge. Give it a gentle stir before cooking, and add a splash of milk if it thickened too much.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave, or warm them on a skillet with a little butter for best texture.
Can I Substitute Milk with a Dairy-Free Alternative?
Yes, you can use almond milk, oat milk, or any other plant-based milk. The pancakes might be slightly less rich, but they’ll still turn out delicious and fluffy.
