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Sourdough Discard Pancakes

Close-up of thick sourdough discard pancakes topped with butter and maple syrup.
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These sourdough discard pancakes are thick, fluffy, and lightly tangy with a soft airy crumb. They’re a perfect way to use extra sourdough discard and cook up beautifully golden on the griddle. Serve them warm with butter and maple syrup for a classic homemade breakfast.

Ingredients

  • 3 cups all-purpose flour
  • 1 TBSP baking powder
  • 1 tsp baking soda
  • 1/4 cup granulated sugar
  • 1 1/4 tsp salt
  • 1 1/2 cups sourdough discard
  • 2 1/4 cups milk
  • 2 large eggs
  • 3 TBSP vegetable oil
  • Butter or oil for greasing the griddle

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
  2. Create a well in the center of the dry ingredients.
  3. Add the sourdough discard, milk, eggs, and vegetable oil.
  4. Stir gently until the batter just comes together. It’s completely fine if a few small lumps remain. Avoid overmixing, which can make the pancakes dense.
  5. Heat a large griddle or skillet over medium heat (about 350°F).
  6. Lightly grease the surface with butter or cooking oil.
  7. Pour 1/3–1/2 cup batter onto the hot griddle for each pancake.
  8. For extra tall, thick pancakes like the ones shown in the photos, use closer to 1/2 cup batter per pancake.
  9. Cook until bubbles begin forming on the surface and the edges start to look set, about 2–3 minutes.
  10. Flip the pancakes and cook an additional 2–3 minutes, until golden brown and cooked through.
  11. Serve warm with butter and maple syrup.

Notes

Sourdough Starter Tip

This recipe works best with thick sourdough discard that has been sitting in the refrigerator for a few days. Older discard develops more sourdough flavor and reacts well with the baking soda to help create tall, fluffy pancakes.

Freshly fed starter can also be used. If planning ahead for this recipe, consider feeding your starter with a slightly higher ratio of flour than water so the discard is thicker & slightly less hydrated.

If the batter feels too thick, add a small splash of milk until it reaches a thick but pourable consistency.

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick griddle or skillet
  • Spatula

Find it online: https://ourgratefulkitchen.com/sourdough-discard-pancakes/