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Fluffy sourdough discard pancakes are super light and soft, the best fluffy pancakes ever! A great way to use up sourdough starter discard. Ready in 20 minutes.
Once you try this fluffy pancake recipe, your weekends will never be the same! If don’t have sourdough discard, try my Fluffiest buttermilk pancake recipe.
Sourdough discard pancake recipe
I thought that my Best Pancake recipe is the only one I need to make fluffy pancakes without buttermilk. But recently I’ve started experimenting with sourdough starter and these pancakes rocked my pancake world. They are SUPER fluffy and soft, they literally melt in your mouth. It is a fail-proof recipe that you are going to love!
How to make fluffy pancakes
Sourdough pancakes are classic pancakes made with sourdough starter discard. I should admit they are the fluffiest pancakes I’ve ever had. They taste a bit yeasty and are super light. You can easily eat a whole batch by yourself! For this pancake recipe you will need:
- All-purpose flour
- Sugar: You can use white sugar or any sweetener.
- Baking soda and powder
- Salt
- Sourdough discard: You will need about 1 cup of sourdough discard.
- Milk
- Large eggs
- Oil: Both vegetable oil like Canola, coconut oil or butter will work well for this recipe.
It is a perfect way to use sourdough discard instead of throwing away. The best part, these pancakes will be on your table in less than 30 minutes. No need to allow the batter rest overnight because the recipe uses 1 cup of sourdough discard. It is more than enough to make the fluffiest pancakes ever!
how to cook perfect pancakes
- Preheat your griddle or non-stick pan over low-medium heat. Grease the pan with butter.
- While your pan/griddle is heating, mix all the dry ingredients.
- Then mix all the wet ingredients in the measuring cup you use to measure the milk.
- Add the wet ingredients into the bowl with the dry ingredients. Mix. The batter will be lumpy and it is okay.
- Drop ⅓ cup of batter on the hot griddle/pan. Allow pancakes to cook properly. When you see bubbles on the surface, flip and cook until golden. Make sure to cook pancakes over low medium heat. Use a spatula for flipping the pancakes.
What is sourdough discard?
Sourdough discard is the part of the sourdough starter that is discarded before feeding. I usually collect sourdough starter discard in a jar and use every time I need it. You can keep it in the fridge for up to one week or freeze it for 6-7 months. For this recipe it can be at room temperature or you can take it directly from the fridge.
More pancake recipes
Japanese mochi pancakes
Blueberry buttermilk pancakes
Buckwheat pancakes
Syrniki -cottage cheese pancakes
Scallion pancakes
Banana pancake recipe
Dorayaki pancake recipe
If you make these sourdough discard pancakes be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Fluffy Sourdough Discard Pancakes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 5 reviews
- Author: chefjar
- Total Time: 25 minutes
- Yield: 12
Description
Fluffy sourdough discard pancakes are super light and soft, the best fluffy pancakes ever! A great way to use up sourdough starter discard. Ready in 20 minutes.
Ingredients
- All-purpose flour-2 ¼ cup
- Sugar-4 tablespoons
- Baking soda-1 teaspoon
- Baking powder-2 teaspoons
- Salt-⅛ teaspoon
- Sourdough discard -1 cup
- Milk- 1 ¾ cup ( 14 ounces/440 ml )
- Large eggs- 2
- Oil- 3 tablespoons
Instructions
- Preheat your pan or griddle over low-medium heat.
- Combine together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a measuring cup mix together milk, sourdough discard, eggs and oil.
- Make a well in the center of the flour and add the wet ingredients. Mix together until smooth. The batter will be lumpy and thick in consistency. If the batter is too thick, fold a few tablespoons of extra milk into the batter until you achieve the desired consistency.
- Pour ⅓ cup of batter onto the pan and spread to make a round shape with the back of your measuring cup.
- Once bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining pancake batter.
- Serve with condensed milk, fruit or ice cream or eat plain and enjoy!
Notes
Nutritional Information has been calculated per pancake.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Pancake recipes
- Cuisine: American
Nutrition
- Calories: 196kcal
- Sugar: 6g
- Sodium: 168mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Protein: 3g
- Cholesterol: 28mg
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Reader Interactions
Comments
Shelli says
These are the best pancakes I’ve ever made!! I highly recommend this recipe. And it makes me happy to use my sourdough discard.
Reply
chefjar says
Hey Shelli! That's fantastic to hear! I'm so glad you found the pancakes to be the best you've ever made. And your recommendation is greatly appreciated.
Reply
Jena says
Can the remaining batter be saved for the next morning?
Reply
See Also10 Best German Breadschefjar says
Hey Jena! Yes, you can save the remaining sourdough discard pancake batter for the next morning. Store it in an airtight container in the refrigerator. Before using it the next day, you might need to stir it as the ingredients can settle or separate overnight. This method can also enhance the flavor, as the sourdough continues to ferment slightly, adding more depth to your pancakes.
Reply
Chloe says
Can these pancakes be frozen once made?
Reply
chefjar says
Yes! To freeze them, let the pancakes cool completely after cooking. Then, place them in a single layer on a baking sheet and freeze until solid. Once they're frozen, you can transfer them to a freezer-safe bag or container. Freezing is a great way to store and enjoy your pancakes at a later date.
Reply
Kenzie Prudhomme says
These were delicious. Definitely adding to my recipe book. Made more than enough for my family.
Reply
chefjar says
Hi Kenzie! Thank you! We're glad to hear you loved them.
Reply
Heather B says
These discard pancakes are a total hit!! Extremely light, puffy and delicious💞.Adding to our families beloved recipes🤗
Reply
chefjar says
Hi Heather! I'm glad to hear the sourdough discard pancakes were a hit with your family! And thank you for sharing your experience! 🤗
Reply
Dawn says
Can these be made with almond milk/non dairy milk?
Reply
chefjar says
Hi Dawn! Yes, you can definitely use almond milk or any other non-dairy milk as a substitute in this recipe. It should work just fine!
Reply
Jessica says
Made these this morning and I can't stop eating them! So good! I love being able to use my sourdough discard and I've tried other sourdough discard pancake recipes that weren't the best. This one gives you perfectly light and fluffy pancakes. I added a tiny splash of vanilla and used buttermilk instead of regular milk. Thank you for sharing this recipe!
Reply
chefjar says
Hi Jessica! Thank you so much for trying out the recipe! I'm glad to hear that you enjoyed the pancakes. Adding a splash of vanilla and using buttermilk sounds like a delicious twist. Your feedback means a lot!
Reply
Sierra says
So yummy. I added a little Mexican vanilla to my batter. Man they were gooooood. Totally 100% toddler approved. Thanks for the recipe!!!
Reply
chefjar says
Hi Sierra! I'm glad to hear you enjoyed the recipe and that the addition of Mexican vanilla brought an extra layer of deliciousness! And thank you for sharing your tweak; I'm sure it will inspire others to try it out too.
Reply
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