Fluffy Sourdough Discard Pancakes

These sourdough discard pancakes are the kind of recipe that makes you fall back in love with carbs. Light, fluffy, and incredibly comforting, they have a subtle tang that takes classic pancakes to a whole new level. Once you try them, it is hard to go back to the original version.

This recipe is also a perfect way to use up sourdough discard without waste, turning it into something warm, cozy, and completely irresistible.

Why You Will Love This Recipe

• Uses sourdough discard in a simple and delicious way
• Extra fluffy texture with a subtle tangy flavor
• Quick to prepare with pantry staples
• Perfect for breakfast, brunch, or a comfort-food treat

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 cup sourdough discard (room temperature)
• 1 1/2 cups 2% milk (room temperature)
• 1 large egg, beaten (room temperature)
• 2 tbsp vegetable oil

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
2. Add the sourdough discard, milk, beaten egg, and vegetable oil to the dry ingredients. Mix gently just until combined. The batter should be slightly lumpy. Do not overmix.
3. Heat a griddle or nonstick skillet over medium-low heat and lightly grease with butter or oil.
4. Pour about one third cup of batter for each pancake onto the hot surface. Cook until bubbles form on the top and the edges look set.
5. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
6. Serve warm with butter and maple syrup or your favorite toppings.

Important Notes

• Use sourdough discard that is thick and runny, not bubbly or stretchy like an active starter.
• Room temperature ingredients help the pancakes cook evenly and stay fluffy.
• Keep the heat on medium-low to avoid burning the outside before the inside cooks.

Serving Suggestions

• Classic butter and pure maple syrup
• Fresh berries and powdered sugar
• Honey, yogurt, or fruit compote
• Peanut butter or chocolate chips mixed into the batter

Storage Tips

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or toaster for best texture.
• Pancakes can be frozen for up to 2 months. Reheat directly from frozen.

Final Thoughts

These sourdough discard pancakes prove that comfort food can be simple, satisfying, and even a little magical. Once you taste how soft and flavorful they are, skipping carbs will no longer be an option.

For more comforting recipes and traditional cooking tips, join our community: Grandma's Old Recipes.