Sourdough Discard Pancakes (Easy & Fluffy!)

Maple Syrup is being poured over a stack of sourdough discard pancakes.

4.96 from 43 votes

Sourdough Discard Pancakes (Easy & Fluffy!)

Light and fluffy, sourdough discard pancakes are a great way to use your extra sourdough starter. You won't go back to the boxed pancake mix after you've had homemade pancakes with sourdough!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 149kcal

Author: Lynn Polito

Equipment

Ingredients

1 cup Sourdough Starter Inactive
1 cup Buttermilk or Milk
2 Eggs
1 teaspoon Vanilla Extract
2 tablespoon Melted Butter
1 ½ cup All Purpose Flour
2 tablespoon Sugar
½ teaspoon Baking Soda
1 teaspoon Baking Powder

Instructions

In a medium bowl, add the buttermilk, eggs, vanilla, melted butter, and sourdough starter. Mix well with a whisk. Set that aside.
In a separate bowl, add the flour, sugar, baking soda, and baking powder. Mix to combine.
Pour the wet ingredients into the dry ingredients and mix well. Do not overmix. It's ok if there are a few lumps left in the batter.
Preheat a pan and add 1 tablespoon of butter to the pan. When the butter is melted, add a scoop of the batter to the pan.
When the outside of the pancakes start to look dry and there are bubbles in the middle of the pancake, carefully flip the pancake over.
Let the other side cook for 2-3 minutes until both sides are golden brown. Repeat this process for the rest of the pancakes.

Notes

To make your own buttermilk at home, milk 1 tablespoon of vinegar with 1 cup of milk. Allow that to sit for 5 minutes.
Inactive starter means it came straight from the refrigerator and has not been fed recently.
Add chocolate chips, blueberries, strawberries, or sprinkles to this batter for more variations on this recipe.
The amount of pancakes this recipe will yield depends on the size of your spoon. Smaller scoops of batter will yield more pancakes, larger scoops of batter will yield less pancakes.

Nutrition