Fluffy tangy sourdough pancakes (Printable)

Fluffy pancakes with tangy sourdough discard, perfect for a quick and tasty breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup (240 g) sourdough discard (unfed, 100% hydration)
02 - 1 cup (240 ml) whole milk
03 - 2 large eggs
04 - 2 tbsp (28 g) unsalted butter, melted
05 - 1 tsp vanilla extract

→ Dry Ingredients

06 - 1 cup (125 g) all-purpose flour
07 - 2 tbsp (25 g) granulated sugar
08 - 1 ½ tsp baking powder
09 - ½ tsp baking soda
10 - ½ tsp fine salt

# How-To Steps:

01 - Whisk together the sourdough discard, milk, eggs, melted butter, and vanilla in a large mixing bowl until smooth and fully incorporated.
02 - Combine the flour, sugar, baking powder, baking soda, and salt in a separate bowl, ensuring even distribution of leavening agents.
03 - Add the dry ingredients to the wet mixture and gently fold until just combined. Stop mixing when a few lumps remain to avoid tough 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 preheated skillet. Cook until bubbles form across the surface and edges appear set, approximately 2–3 minutes.
06 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and completely cooked through.
07 - Repeat the cooking process with remaining batter, applying grease to the pan as needed between batches.
08 - Serve pancakes warm with maple syrup, fresh fruit, or your preferred toppings.

# Expert Advice:

01 -
  • The sourdough adds this incredible depth of flavor that regular pancakes just can't match, plus it makes them exceptionally tender
  • You're using something that would literally go in the trash, so it feels like free food with a side of environmental virtue
  • The batter can be mixed the night before, making morning breakfast practically effortless
02 -
  • Overmixing is the enemy of fluffy pancakes, so stop mixing as soon as the flour streaks disappear, even if it looks imperfect
  • Let your batter rest for five minutes before cooking, which gives the flour time to hydrate and results in more tender pancakes
  • If your first pancake looks imperfect, taste it anyway and adjust your heat if needed before continuing with the rest
03 -
  • Use a digital kitchen scale for measuring your sourdough discard, as this is the most accurate way to ensure consistent hydration
  • Keep your cooked pancakes warm in a 200°F oven while you finish cooking the remaining batter

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