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Fluffy Sourdough Discard Pancakes - The Best Recipe!

4.91 from 11 votes
fluffy sourdough discard pancakes made with basic ingredients and a whole cup of sourdough starter!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 159
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 cup sourdough starter active or discard is ok (240 grams)
  • ¼ cup sugar 50 grams
  • 1 cup milk 240 grams
  • 2 eggs 100 grams
  • 1 ¼ cup all-purpose flour 150 grams
  • 1 teaspoon baking powder 4.8 grams
  • ¼ teaspoon sea salt 1.25 grams
  • 1 teaspoon baking soda 4.8 grams
  • 1 teaspoon vanilla extract 4.2 grams

Equipment

  • Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle
  • KitchenAid KHM512WH 5-Speed Ultra Power Hand Mixer

Method
 

  1. Heat a skillet or griddle on medium heat while you mix the batter.
  2. Combine the sourdough starter, sugar, milk, eggs, and vanilla in a large bowl and whisk until smooth.  
  3. Add the dry ingredients - flour, baking powder, baking soda, and salt to the wet ingredients and whisk until the batter is smooth.
  4. You can make pancakes right away or let the batter sit at room temperature for a few hours if you'd like it to ferment.  If you're ready to go right away...
  5. Turn down the heat to medium-low heat, spread some coconut oil, olive oil, or melted butter to coat the surface of the skillet or griddle, and then ladle a half cup of batter onto the hot griddle.
  6. Cook the pancakes for 2-3 minutes on each side.  Look for bubbles around the edges of each pancake to know when it's ready to flip.  When you see bubbles and the edges begin to look dry, use a spatula to slightly lift edge and check the first side.   Once the first side is golden brown, flip and wait until the second side is golden brown as well, then transfer to a dish with a lid to keep pancakes warm while you finish the batch.  
  7. Serve warm with fresh butter, maple syrup, and whatever toppings you like.  My favorite way to enjoy these pancakes is with whipped cream and fresh berries on top!

Nutrition

Serving: 1pancakeCalories: 159kcalCarbohydrates: 29gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 45mgSodium: 291mgPotassium: 83mgFiber: 1gSugar: 8gVitamin A: 109IUCalcium: 76mgIron: 1mg

Video

Notes

CONSISTENCY

The batter shouldn't be runny, but it shouldn't be too thick to pour.  If the batter is too thin, add a tablespoon of flour at a time to thicken it up.  If the batter is too thick, add a tablespoon of milk at a time to thin it down.

SPICE IT UP

Add a teaspoon of cinnamon or your favorite toppings like chocolate chips, fresh berries, or bananas to the batter for a delicious breakfast treat.

SHEET PANCAKES

If you don't want to mess with making several rounds of pancakes in a skillet or on a griddle - pour all of the batter into a greased baking sheet and bake at 400F for 15-17 minutes or until golden brown.  Cut into squares and serve, this is the easiest way to make pancakes on the go!

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