These fluffy pancakes are a clever way to use sourdough discard! They have a light texture and a slight tangy flavor that makes breakfast fun and different.
When I make these, I can’t help but smile—nothing beats flipping pancakes and enjoying that warm stack. Top them with berries or syrup, and they’re perfection! 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: The star of the show! It gives these pancakes a unique flavor. If you don’t have sourdough discard, you can use regular yogurt or buttermilk for a similar tangy taste.
All-Purpose Flour: This flour works best for fluffy pancakes. If you want something different, try whole wheat flour for extra nutrition, but your pancakes may be denser.
Milk: I like using almond milk as a dairy-free option. You can also try oat milk or any other non-dairy alternative you enjoy. Just make sure it’s unsweetened if you want to control the sugar level.
Butter or Oil: I usually stick with butter for flavor, but oil is a great option if you’re looking for dairy-free. Coconut oil adds a lovely subtle flavor!
How Do I Get Fluffy Pancakes Every Time?
Getting fluffy pancakes is all about not overmixing the batter. When you combine the wet and dry ingredients, just stir until everything is combined. A few lumps are perfectly fine! This helps keep the pancakes light.
- Make sure your skillet is preheated. A hot pan creates a nice golden color quickly.
- Don’t forget to grease the pan with butter or oil to prevent sticking.
- When you pour the batter, don’t squish it down. Let it naturally spread a little.
- Flip only when you see bubbles on the surface of the pancakes. This gives the batter a chance to rise properly.
- If you want to keep pancakes warm, put them in the oven set at a low temperature while cooking the rest.
Making Fluffy Sourdough Discard Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (or any dairy-free alternative)
- 1 large egg
- 2 tablespoons melted butter or oil, plus more for cooking
- 1 teaspoon vanilla extract (optional)
- Fresh fruit for topping (like bananas, strawberries, or blueberries)
- Maple syrup or honey, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so in total, you’re looking at around 25 minutes from start to finish. Perfect for a quick but delicious breakfast!
Step-by-Step Instructions:
1. Mix Your Dry Ingredients:
In a large bowl, take the sourdough discard and add the all-purpose flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine everything well. This ensures your baking powder and baking soda are evenly distributed, helping your pancakes rise perfectly.
2. Combine the Wet Ingredients:
In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until it’s smooth. This is where most of the flavor will come from, especially with that hint of vanilla!
3. Mix Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until just combined. Remember, it’s okay if there are a few lumps—overmixing can lead to tough pancakes!
4. Prepare the Cooking Surface:
Heat a non-stick skillet or griddle over medium heat. Once it’s hot, lightly grease it with a bit of butter or oil to keep the pancakes from sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until you see bubbles forming on top and the edges look a bit set. Then, flip them over and cook for another 1-2 minutes until both sides are golden brown.
6. Serve and Enjoy:
Transfer the cooked pancakes to a warm plate. Stack them up, add fresh fruit on top, and drizzle with maple syrup or honey for that sweet touch. Enjoy your delicious, fluffy pancakes—great for breakfast or brunch!
Now you’re ready to impress your family or enjoy a cozy meal by yourself. Happy cooking!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the pancakes may be denser, so you might want to add a little extra milk to achieve your desired batter consistency.
Can I Make These Pancakes Vegan?
Absolutely! To make these pancakes vegan, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes), and use a plant-based milk and oil instead of butter.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the toaster, microwave, or on a skillet over low heat!
Can I Freeze These Pancakes?
Yes, these pancakes freeze really well! Place them in a single layer on a baking sheet to freeze individually, then transfer them to a zip-top bag. They can be frozen for up to 2 months. Just pop them in the toaster or microwave for a quick breakfast!