Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Stack of light and fluffy sourdough discard pancakes with fruit on top

Fluffy Sourdough Pancakes & Sourdough Discard FAQs Answered

  • Author: Emilie Raffa
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: (10x) 6-inch pancakes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American
  • Diet: Vegetarian

Description

An easy, one-bowl recipe for fluffy homemade pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you! This is the most popular sourdough discard recipe on my blog.


Ingredients

Dry Ingredients

  • 1 1/2 cups (190 g) all purpose flour, spooned and leveled
  • 2 tbsp. (24 g) sugar
  • 1/2 tsp. fine sea salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda

Wet Ingredients

  • 1 cup (240 g) sourdough starter (100% hydration, either leftover discard or bubbly)
  • 2 large eggs
  • 1 cup (240 ml) milk, plus more as needed
  • 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet

To Serve

  • Pure maple syrup
  • Fresh berries
  • Powdered sugar

Instructions

Overnight Preparation:

For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.

For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.

Same Day Preparation:

Preheat your oven to 250 F.

In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok.

In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.

Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.

To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter.

To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.


Keywords: homemade pancakes, fluffy sourdough pancakes, how to make pancakes, sourdough discard pancakes