Fluffy Tangy Sourdough Pancakes (Printable)
Fluffy tangy pancakes made with sourdough discard and simple wholesome ingredients.
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tbsp unsalted butter, melted
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tbsp granulated sugar
08 - 1 ½ tsp baking powder
09 - ½ tsp baking soda
10 - ½ tsp fine salt
# How-To Steps:
01 - In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla until smooth and fully combined.
02 - In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix; a few small lumps are acceptable and will yield tender pancakes.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking oil.
05 - Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2–3 minutes.
06 - Flip each pancake and cook for an additional 1–2 minutes until golden brown and completely cooked through.
07 - Repeat with remaining batter, greasing the pan as needed between batches.
08 - Serve warm pancakes with maple syrup, fresh fruit, or your preferred toppings.
# Expert Advice:
01 -
- You get breakfast and finally use up that ever growing starter collection
- The tangy depth makes these pancakes taste like they came from a fancy breakfast spot
02 -
- Let the batter rest for 10 minutes before cooking, this allows the flour to hydrate fully
- Do not press down on the pancakes while they cook, you will lose all the fluffiness
03 -
- Separate your eggs and whip the whites before folding them in for extra fluffiness
- Add the butter last so it does not seize when it hits cold milk