Fluffy Sourdough Discard Pancakes

4.80 from 29 votes

fluffy sourdough discard pancakes made with basic ingredients and a whole cup of sourdough starter.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: breakfast, pancakes, sourdough

Servings: pancakes

Calories: 159kcal

Author: Stephanie Dieckman

Before you begin, preheat a skillet or griddle over medium heat.
In a large bowl, whisk together the sourdough discard, sugar, milk, eggs, and vanilla until smooth.
Add the dry ingredients (flour, baking powder, baking soda, and salt) and whisk just until combined. Do not overmix.
Lightly grease the hot skillet or griddle with butter or oil, then pour about ½ cup batter per pancake onto the cooking surface.
Cook until bubbles form and the edges look set, about 2–3 minutes, then flip.
Cook the second side until golden brown and cooked through, another 1–2 minutes.
Transfer pancakes to a plate, keep warm, and repeat with remaining batter. Serve warm with desired toppings.

Do not overmix: Stir just until combined, or pancakes will be tough.
Heat control matters: Cook over medium heat so the pancakes cook through without burning.
Adjust batter thickness: If the batter thickens while sitting, add a splash of milk to loosen.
Keep warm if batching: Hold cooked pancakes in a 200°F oven while finishing the batch.
Storage tip: Leftover pancakes freeze and reheat well, making them great for meal prep.
Fresh milled flour option: To use fresh milled flour, substitute 1⅔ cups soft white wheat flour for the all-purpose flour in this recipe and adjust liquid as needed for a smooth batter. 1 cup (190 grams) soft white wheat berries = 1 ⅔ cups of flour.
Long Ferment option: mix all ingredients except baking powder and baking soda, and long ferment overnight or a few hours in advance. Right before making pancakes, whisk in the baking soda and baking powder.