Fluffy Tangy Sourdough Pancakes (Printable)

Fluffy, tangy pancakes using sourdough discard for a delicious breakfast treat with simple ingredients.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 1/2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine salt

# Directions:

01 - Whisk together sourdough discard, milk, eggs, melted butter, and vanilla extract in a large mixing bowl until smooth and fully incorporated.
02 - Mix flour, sugar, baking powder, baking soda, and salt in a separate bowl to ensure even distribution of leavening agents.
03 - Pour dry ingredients into wet mixture and fold gently until just combined. Stop mixing when small lumps remain—overmixing will result in dense pancakes.
04 - Heat nonstick skillet or griddle over medium heat until evenly hot. Lightly grease surface with butter or cooking oil.
05 - Ladle 1/4 cup batter per pancake onto skillet. Cook for 2-3 minutes until bubbles form across surface and edges appear set.
06 - Turn pancakes carefully and cook second side for 1-2 minutes until golden brown and cooked through center.
07 - Repeat cooking process with remaining batter, adding butter or oil to pan as needed to prevent sticking.
08 - Serve pancakes immediately while hot. Accompany with maple syrup, fresh berries, or preferred toppings.

# Expert Tips:

01 -
  • You will finally have a go-to use for all that starter you have been guiltily discarding every week
  • The slight fermentation gives these pancakes a restaurant quality fluffiness you cannot get from boxed mix
  • They come together in about twenty minutes flat, making them totally doable on a weekday
02 -
  • The batter will seem thick and almost doughy compared to regular pancake batter, this is completely normal and results in fluffier pancakes
  • Letting the batter rest for five to ten minutes before cooking gives the flour time to hydrate and the baking powder to activate, making a noticeable difference in texture
03 -
  • Separate your eggs and whip the whites to soft peaks before folding them in at the end for extra cloudlike texture
  • Let your griddle preheat for at least five minutes so the temperature stays consistent throughout cooking

Go back