Fluffy Tangy Sourdough Pancakes

My starter had taken over the kitchen counter, growing ferociously during that warm spring week. I stood there staring at two jars of bubbly discard, unwilling to dump something I had spent weeks nurturing. That morning desperation turned into the fluffiest breakfast discovery I have made in years.

Last Sunday my sister slept over and I made a double batch, flipping pancakes while she brewed coffee. She took one bite and actually stopped talking for a full thirty seconds, which never happens. Now she texts me every time she feeds her starter, asking if I have pancake plans.

Ingredients

• 1 cup sourdough discard: Use your unfed starter straight from the fridge, the fermentation gives these pancakes their signature tang
• 1 cup whole milk: Creates a tender crumb, though any milk you have works in a pinch
• 2 large eggs: Room temperature eggs incorporate better and help the pancakes rise
• 2 tbsp unsalted butter, melted: Adds richness and helps achieve those golden edges
• 1 tsp vanilla extract: Pure vanilla makes everything taste homemade
• 1 cup all-purpose flour: Provides structure while keeping things light
• 2 tbsp granulated sugar: Just enough to balance the sourdough tang
• 1 1/2 tsp baking powder: Essential for the fluffy lift we want
• 1/2 tsp baking soda: Reacts with the acidic starter for extra rise
• 1/2 tsp fine salt: Enhances all the flavors and prevents flat tasting pancakes

Instructions

Whisk the wet mixture:

In a large mixing bowl, combine the sourdough discard, milk, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth and the starter is fully incorporated.

Mix the dry ingredients:

In a separate bowl, stir together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine the batter:

Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined. Stop when a few lumps remain, as overmixing will make the pancakes tough.

Heat your pan:

Warm a nonstick skillet or griddle over medium heat and lightly butter the surface. The pan is ready when a drop of water sizzles and dances across the surface.

Cook the pancakes:

Pour 1/4 cup of batter per pancake onto the skillet. Wait until bubbles form on the surface and edges look set, about 2 to 3 minutes, then flip and cook for 1 to 2 more minutes until golden brown.

Finish and serve:

Repeat with the remaining batter, adding butter to the pan as needed. Stack the warm pancakes on plates and serve immediately with maple syrup or fresh berries.

Pin it

These pancakes have become my go-to when friends stay over, something special enough to feel celebratory but casual enough for a Tuesday morning. The way the sourdough flavor plays with maple syrup makes regular pancakes taste flat by comparison.

Make Them Your Own

I love folding fresh blueberries into the batter right before cooking, or adding a teaspoon of cinnamon when the weather turns crisp. Chocolate chips work beautifully too, though I learned the hard way to add them to the pan, not the batter, to prevent burning.

Storage and Reheating

Cooled pancakes freeze remarkably well in layers separated by parchment paper. My reheat method is the toaster, which brings back that crisp exterior better than the microwave ever could.

Perfecting Your Technique

The most common mistake I see is cooking at too high heat, which burns the outside before the center cooks through. Medium low heat is your friend here, giving the baking powder time to work its magic.

• Use a measuring cup for consistent sized pancakes
• Flip only once for the best texture
• Keep finished pancakes warm in a 200F oven

Pin it

There is something deeply satisfying about turning what would be waste into the best part of breakfast. These pancakes have saved countless jars of starter from the compost bin.

Common Recipe Questions

→ What is sourdough discard and how does it affect flavor?

Sourdough discard is leftover starter that adds a subtle tang and depth to the batter, enhancing the pancakes' flavor complexity.

→ Can I use gluten-free flour instead of all-purpose flour?

Yes, gluten-free flour blends can be used to accommodate dietary needs, though texture may vary slightly.

→ What is the best way to cook the pancakes evenly?

Cook on a medium-heated nonstick skillet, pouring 1/4 cup batter per pancake. Flip when bubbles appear and edges are set for even cooking.

→ How can I make these pancakes dairy-free?

Substitute whole milk with plant-based milk and replace butter with oil or dairy-free alternatives for a dairy-free version.

→ Are there ways to add extra flavor to the batter?

Yes, stirring in cinnamon, fresh blueberries, or vanilla extract can enhance aroma and taste.