Use your extra sourdough starter discard to make these incredibly light, fluffy, and tangy pancakes. This easy, no-waste recipe is perfect for a quick weekend breakfast.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 8 pancakes
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup sourdough starter discard (unfed)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup milk (dairy or non-dairy)
2 tablespoons melted butter or oil, plus more for the griddle
Instructions
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sourdough discard, egg, and milk until just combined.
Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Do not overmix; a few lumps are fine. This step is key for fluffy sourdough discard pancakes.
Stir in the 2 tablespoons of melted butter or oil.
Let the batter rest at room temperature for 5 to 10 minutes. This allows the leavening agents to activate.
Heat a lightly oiled griddle or non-stick pan over medium heat. You want the pan hot enough so a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook until golden brown.
Serve immediately with your favorite toppings.
Notes
For the lightest, airiest pancakes, mix the batter only until the dry ingredients are incorporated. Overmixing develops gluten and results in flat pancakes.
If you want an extra tangy flavor, let the mixed batter rest in the refrigerator for 30 minutes or even overnight before cooking.
Use this recipe for zero waste brunch by adding blueberries or chocolate chips to the batter just before cooking.