Sourdough Discard Pancakes

5 from 15 votes

Make fluffy pancakes using sourdough discard. This recipe will give you the best sourdough pancakes with crisp edges and a fluffy interior.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 376kcal

1 cup sourdough discard or active sourdough starter
2 large eggs
1 cup milk whole milk, plus more if needed
1 teaspoon vanilla extract
3 tablespoons avocado oil plus more to coat the skillet, or use melted coconut oil

Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight in the fridge.
The next day, sift the powders directly into the bowl and give it a good whisk to combine everything together.
The texture should be thick and bubbly. Add extra milk, 1 tablespoon at a time, to thin out the texture if needed.
Let the batter sit for at least 5 minutes, it should be nice and bubbly before using. The batter can be used cold.

In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms, let rest for 5-10 min.
In a large (stainless steel) skillet, add 1 tablespoon of oil over low heat. Swirl the pan around to coat.
Pour ⅓ cup of batter into the pan uaing an ice cream scoop. Cook until golden color on both sides, cooking on low heat. When the edges begin to puff up and bubbles appear on the surface, flip it over. Serve with fresh berries, maple syrup or strawberry sugar pure.

Make sure your baking powder and baking soda are fresh before starting — expired leavening won’t give your pancakes that beautiful rise and fluffy texture.
Always grease your skillet or griddle, even if it’s nonstick. A light coating of oil or butter helps prevent sticking and gives you that picture-perfect flip every time.
You can cook these on a griddle or skillet — whichever you prefer. Both work great!
If you love crisp, golden edges, use butter for cooking your pancakes. It adds flavor and that irresistible buttery crust.
Start with a test pancake to check your temperature. If it browns too quickly, lower the heat — you want gentle, even cooking so the inside stays soft and fluffy.
As you work through your batches, remember that the pan will get hotter over time. Adjust the heat as needed to keep your pancakes perfectly golden from start to finish.