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Fluffy Sourdough Discard Pancakes Recipe with Perfect Golden Crisp Edges

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These fluffy sourdough discard pancakes feature a light and airy texture with irresistibly golden crisp edges and a subtle tangy flavor, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 cup (240 ml) sourdough starter discard (unfed or fed, refrigerated overnight preferred)
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar (brown sugar preferred)
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup (180 ml) milk (whole, almond, oat, or any kind)
  • 2 tablespoons unsalted butter, melted (or coconut oil)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Combine Dry Ingredients (5 minutes): In a medium bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cinnamon if using. Break up any lumps.
  2. Mix Wet Ingredients (5 minutes): In another bowl, beat the egg, then add sourdough discard and milk. Stir in melted butter and vanilla extract. Mix until smooth and creamy.
  3. Combine Wet and Dry (2 minutes): Pour wet ingredients into dry ingredients. Gently fold with a spatula just until combined; a few lumps are okay. Do not overmix.
  4. Rest the Batter (10 minutes): Let the batter sit at room temperature to activate leavening agents and create bubbles for fluffiness. This step is optional but recommended.
  5. Preheat the Skillet (3-5 minutes): Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling water drops; they should dance and evaporate quickly.
  6. Cook the Pancakes (15-20 minutes): Lightly grease the pan. Using a 1/4 cup measuring cup or ladle, pour batter onto skillet. Cook until bubbles form and edges look set (2-3 minutes). Flip and cook another 2 minutes until golden brown with crisp edges.
  7. Keep Warm and Serve (optional): Place cooked pancakes on a cooling rack in a warm oven (200°F / 95°C) to keep crispy while finishing the batch.

Notes

If discard is very liquidy, reduce milk slightly to keep batter thick but pourable. Use fresh baking powder for best fluffiness. Medium heat is key to get golden crisp edges without burning. Do not overmix batter to avoid tough pancakes. Resting batter improves fluffiness but can be skipped if in a rush.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, sourdough breakfast, easy pancake recipe, golden crisp edges, tangy pancakes, brunch recipe

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