Prep Time: 10 minutes (plus 10 minutes rest)
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Intensity Level: Easy. Perfect for bakers of all levels, requiring only basic mixing and griddle skills.
Ingredients
For the Pancake Batter:
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1 cup (240g) unfed sourdough starter (“discard”), at room temperature
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1 cup (240ml) milk (any kind)
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2 large eggs
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2 tablespoons (28g) unsalted butter, melted (plus more for cooking)
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1 teaspoon pure vanilla extract
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1 ½ cups (180g) all-purpose flour
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2 tablespoons (25g) granulated sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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¾ teaspoon fine sea salt
For Serving (Optional):
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Pure maple syrup
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Fresh berries (blueberries, strawberries, raspberries)
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Sliced bananas
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Whipped cream or yogurt
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Extra pat of butter
Equipment
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Large mixing bowl
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Whisk
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Measuring cups and spoons
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Non-stick skillet or griddle
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Spatula
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Ladle or ¼-cup measuring cup
Instructions
1. Combine the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth and well combined.
2. Add the Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Gently whisk just until no dry streaks of flour remain. A few small lumps are perfectly fine—overmixing will lead to tough pancakes.
3. Rest the Batter:
Let the batter rest for 10 minutes at room temperature. This allows the baking soda and powder to begin reacting and lets the flour hydrate fully, resulting in a thicker, fluffier pancake.
4. Preheat and Prep the Griddle:
While the batter rests, heat a non-stick skillet or griddle over medium heat (approximately 350°F/175°C if using an electric griddle). The surface is ready when a few drops of water sizzle and evaporate quickly. Lightly grease with a small pat of butter or a touch of neutral oil.
5. Cook the Pancakes:
Using a ladle or ¼-cup measure, pour batter onto the preheated griddle, leaving space for spreading. Cook until bubbles form on the surface, the edges look set, and the bottoms are golden brown (about 2-3 minutes). This is your signal to flip!
Carefully slide a spatula underneath and flip each pancake. Cook on the second side for another 1-2 minutes, until golden brown and cooked through.
6. Serve Immediately:
Transfer cooked pancakes to a plate. For best results, serve immediately while hot and fluffy. If cooking in batches, you can keep them warm on a baking sheet in a 200°F (95°C) oven.
Tips for Success & Variations
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Starter Consistency: This recipe is forgiving! Use your discard straight from the fridge; just give it a quick stir. Thicker or thinner starter will work fine.
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Don’t Overmix: This is the golden rule for tender pancakes.
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Butter vs. Oil: Butter gives superior flavor and a beautiful golden crust. For ease, you can use a high-heat oil like avocado or refined coconut oil.
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Fluffy Secret: Ensure your baking soda is fresh for maximum lift.
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Add-Ins: Fold 1 cup of fresh blueberries, chocolate chips, or chopped nuts into the batter after resting. For a lemon twist, add 1 tablespoon of lemon zest to the wet ingredients.
Storage & Reheating
Storage: Cooled pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Separate layers with parchment paper before freezing.
Reheating: For the best texture, reheat on a baking sheet in a 350°F (175°C) oven for 5-10 minutes (10-15 from frozen) until heated through. You can also use a toaster or toaster oven.
Nutrition Information
Note: Nutrition is an estimate and will vary based on specific ingredients used and serving size.
Serving Size: 2 pancakes (without toppings)
Calories: ~320
Total Fat: 9g
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Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 580mg
Total Carbohydrates: 50g -
Dietary Fiber: 2g
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Total Sugars: 8g
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Includes 5g Added Sugars
Protein: 9g
Key Nutrients: This recipe provides a good source of energy from carbohydrates and includes protein from the eggs and milk. Using whole milk will increase calcium and vitamin D content. The sourdough process may aid in nutrient bioavailability and digestibility for some individuals.