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Fluffy No-Rest Sourdough Discard Pancakes

A stack of three fluffy discard pancakes generously dusted with white powdered sugar on a white plate.
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Make light and airy pancakes using your unfed sourdough discard. This recipe requires no resting time and minimizes waste.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 1 large egg
  • 1/4 cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter or oil, plus more for the griddle
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In a medium bowl, whisk together the sourdough discard, egg, and milk until just combined.
  2. Add the melted butter or oil, sugar, baking powder, baking soda, and salt to the wet ingredients. Whisk briefly until the dry ingredients are incorporated. Do not overmix; a few lumps are fine.
  3. Heat a lightly oiled griddle or non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  4. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  5. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  6. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Serve immediately with your preferred toppings.

Notes

  • For Lemon Blueberry Sourdough Pancakes, gently fold in 1/2 cup fresh blueberries and the zest of one lemon with the final stir.
  • To make Chocolate Chip Discard Pancakes, fold in 1/3 cup mini chocolate chips after mixing the batter.
  • If your discard is very thick, add milk one tablespoon at a time until the batter flows slowly off a spoon.

Nutrition

Find it online: https://tastytipster.com/discard-pancakes-recipe-fluffy-easy/