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A stack of Perfect sourdough discard pancakes on a white plate, topped with fresh blueberries, strawberries, maple syrup, and melting butter. Warm natural lighting and a softly blurred background create a cozy morning atmosphere.

Fluffy Sourdough Discard Pancakes: The Ultimate Zero-Waste Breakfast Recipe

Start your day with these irresistibly fluffy sourdough discard pancakes! This quick and easy recipe turns sourdough discard into a stack of golden pancakes that are perfect for breakfast, brunch, or even a snack. A delicious way to reduce waste and enjoy homemade goodness in just 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 100 kcal

Ingredients
  

  • 1 Cup sourdough discard
  • 1 Cup all-purposeflour (or gluten-free flour blend)
  • 1 Tbsp sugar (or a sugar substitute)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk (or non-dairy milk like almond or oat milk)

Instructions
 

  • Combine the Wet Ingredients
    In a large mixing bowl,whisk together the sourdough discard, milk, egg, and melted butter untilsmooth.
  • Add the Dry Ingredients
    Sift the flour, bakingpowder, baking soda, sugar, and salt into the wet mixture. Gently fold the dryingredients using a spatula until just combined. Avoid overmixing to keep thebatter light and airy.
  • Optional Overnight Fermentation
    For extra tangy flavor,cover the batter and refrigerate overnight. This step enhances the sourdough’sdepth while maintaining the fluffiness of your pancakes.
  • Cook the Pancakes
    Heat a non-stick skillet orgriddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup ofbatter onto the skillet for each pancake. Cook until bubbles form on thesurface, then flip and cook the other side until golden brown.
  • Serve and Enjoy
    Stack your pancakes high,drizzle with maple syrup, and garnish with fresh fruits, nuts, or yogurt.

Notes

Pro Tips for Perfect Pancakes

  1. Use room-temperature ingredients for even mixing and better batter consistency.
  2. Rest the batter for 5-10 minutes to allow it to settle and rise.
  3. Cook over medium-low heat to ensure pancakes are cooked through without burning.
  4. Wipe the skillet lightly between batches for even browning.