Fluffy Sourdough Discard Pancakes: Easy Waste-Not Recipe

Every sourdough baker knows the familiar ritual: the careful feeding, the bubbly anticipation, and then… the discard. That precious, tangy excess that often leaves us wondering, “What wonderful creation can I conjure up now?” If you’ve ever felt that twinge of guilt about letting a potent bit of your starter go to waste, prepare to have your breakfast world transformed! These Sourdough Discard Pancakes are not just a recipe; they’re a revelation, turning a potential waste product into an unbelievably fluffy, tender, and subtly tangy stack of pure delight. Forget dense, uninspired flapjacks; our method promises light-as-air results that will have you savoring every single bite.

They offer a unique flavor profile that provides a delightful alternative to even our beloved fluffy buttermilk pancakes, bringing a sophisticated twist to your morning.

Imagine waking up to the aroma of warm, comforting pancakes, knowing you’re about to indulge in a breakfast that feels both wholesome and decadent. This recipe for Sourdough Discard Pancakes is truly a game-changer for weekend mornings, elevating a simple meal into an experience. It’s all about embracing the unique tang of your sourdough, creating a stack so light it practically melts in your mouth, yet hearty enough to fuel your day. And while we’re diving into the wonders of creative pancake recipes, if you’re curious about exploring truly vibrant flavor combinations, you might be interested in learning about the bright zest of orange marmalade pancakes for bright mornings.

But for now, get ready to impress your family and discover your new favorite way to celebrate the magic of sourdough discard.

Fluffy Sourdough Discard Pancakes: Easy Waste-Not Recipe

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

15

pancakes

Prep time

10

minutes

Cooking time

20

minutes

Calories

350

kcal

Total time

30

minutes

Turn your active or unfed sourdough discard into a stack of light, airy, and perfectly tangy pancakes. An easy, delicious way to prevent food waste and enjoy a gourmet breakfast!

Ingredients

• 1 cup (240g) unfed sourdough discard (100% hydration, straight from the fridge)

• 1 cup (240ml) milk (dairy or non-dairy)

• 1 large egg

• 2 tablespoons granulated sugar

• 2 tablespoons unsalted butter, melted, plus more for greasing the griddle

• 1 teaspoon vanilla extract

• 1 cup (120g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Optional: fresh berries, maple syrup, whipped cream for serving

Directions

• In a large bowl, whisk together the sourdough discard, milk, egg, granulated sugar, melted butter, and vanilla extract until well combined and smooth.
• In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay and will result in fluffier pancakes.
• Heat a lightly greased griddle or large non-stick skillet over medium-low heat. The correct temperature is crucial for even browning and fluffiness.
• Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, and the edges appear set.
• Flip the pancakes and cook for another 1-2 minutes, until cooked through and golden on the second side.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
• Serve immediately with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream.

Notes

• For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking. This allows the flour to fully hydrate.
  Do not overmix the batter! Overmixing develops gluten, leading to tougher pancakes. Lumps are your friend here.
  Adjust your griddle temperature as needed. Too high, and they’ll burn; too low, and they won’t brown or become fluffy.
  This recipe uses unfed sourdough discard directly from the fridge. If your discard is very active, it might alter the texture slightly.
  Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or microwave.