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Easy Fluffy Sourdough Starter Discard Pancakes Recipe

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Turn your sourdough discard into incredibly fluffy, tangy pancakes that are better than buttermilk pancakes. Quick, easy, and made with simple ingredients.

Ingredients

Scale
  • 1 cup (240g) sourdough starter discard
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup (120ml) whole milk
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your skillet or griddle over medium heat (350°F if using an electric griddle). Test the temperature by flicking a drop of water onto the surface; it should sizzle and evaporate immediately.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a separate medium bowl or large liquid measuring cup, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth and homogeneous.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.
  5. Let the batter rest for 3-5 minutes until small bubbles form on the surface.
  6. Add a pat of butter to your hot skillet and swirl to coat the surface.
  7. Pour 1/4 cup of batter onto the skillet for each pancake, leaving about 2 inches of space between pancakes.
  8. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  9. Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides and puffed up.
  10. Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you cook the remaining batter.
  11. Repeat with remaining batter, adding more butter to the pan between batches as needed. Makes about 8-10 pancakes.

Notes

For best results, use sourdough discard that’s been refrigerated for up to a week. Discard that’s been sitting out at room temperature for more than 24 hours will produce a more sour pancake. If you prefer a milder tang, use discard that’s no more than 3-4 days old. Do not overmix the batter; lumps are okay. Let the batter rest for 3-5 minutes to allow the baking soda to react with the discard. Use enough butter in the pan for crispy edges. Flip only once.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, sourdough starter discard, easy pancake recipe, discard recipe

Find it online: https://lindabake.com/easy-fluffy-sourdough-starter-discard-pancakes-recipe/