These sourdough discard pancakes are impossibly fluffy with a subtle tang that makes them addictive. The discard adds flavor complexity and creates a tender texture that's hard to achieve any other way.

This is hands-down the best way to use up accumulated discard, and once you try these, you'll never go back to regular pancakes.

Instructions

In a large bowl, combine the sourdough discard, egg, melted butter, and sugar. Whisk until smooth.

Add the flour, baking soda, and salt. Stir gently to combine—a few small lumps are fine.

Add milk and stir until you have a pourable batter. If too thick, add a splash more milk. If too thin, add a tablespoon of flour.

Heat a non-stick pan or griddle over medium heat. Add a small pat of butter.

Pour about ¼ cup of batter per pancake onto the hot pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for another 1-2 minutes until golden brown on the bottom.

Serve immediately with butter and maple syrup, or keep warm in a 90°C (200°F) oven while cooking the remaining batches.

Tips & Notes

Room temperature discard works best. If using cold discard from the fridge, let it sit out for 30 minutes before mixing.
Don't overmix the batter. A few lumps are fine and will result in fluffier pancakes.
Medium heat is key. Too hot and the outside burns before the inside cooks. Too low and they'll be tough.
Wait for bubbles before flipping. When the surface is covered in bubbles and the edges look set, it's time.
The first pancake is often a dud while you dial in the heat. That's the cook's treat!

Why These Pancakes Are So Good

The magic happens because of chemistry. The acidic sourdough discard reacts with the baking soda to create carbon dioxide bubbles, resulting in incredibly light and fluffy pancakes. The fermentation also develops complex flavors that make these taste more interesting than ordinary pancakes.

Variations

Blueberry Pancakes

Gently fold ½ cup fresh or frozen blueberries into the batter. Drop them onto the pancakes after pouring for better distribution.

Chocolate Chip Pancakes

Add ½ cup chocolate chips to the batter, or sprinkle onto each pancake right after pouring onto the griddle.

Whole Wheat Pancakes

Replace half the all-purpose flour with whole wheat flour for a heartier pancake. You may need slightly more milk.

Overnight Pancakes

Mix everything except the baking soda the night before and refrigerate. In the morning, add the baking soda and cook. The extended fermentation makes them even tangier.

Make-Ahead Tips

Cooked pancakes freeze beautifully. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in the toaster or microwave.

Sourdough Discard Pancakes