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The Ultimate Fluffy Sourdough Discard Pancakes: Quick, No-Wait Recipe

A stack of two fluffy discard pancakes drizzled generously with maple syrup on a light ceramic plate.

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Stop wasting your sourdough starter! Use your unfed discard to make these incredibly light, fluffy, and tangy sourdough discard pancakes. This easy recipe delivers a satisfying breakfast without any long wait time.

Ingredients

Scale
  • 1 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (buttermilk preferred for extra tang)
  • 2 tablespoons melted butter, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk these dry and wet ingredients together until just combined. Do not overmix; a few lumps are fine.
  2. In a separate small bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet mixture into the dry ingredients. Gently fold the ingredients together until they form a cohesive batter. Stop mixing as soon as the flour disappears.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle 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 per side, 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.
  7. Serve immediately with butter, maple syrup, or fresh fruit.

Notes

  • For extra fluffy sourdough pancakes, let the batter rest for 5 minutes before cooking. This allows the leavening agents to activate.
  • If you prefer a tangier flavor, use buttermilk instead of regular milk.
  • This recipe is a great no waste sourdough recipe for using up starter leftovers quickly.

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