Fluffy Tangy Sourdough Pancakes (Printable)
Fluffy, tangy pancakes crafted from sourdough discard for a delicious start to your day.
# Ingredient List:
→ 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
# Steps:
01 - Whisk together sourdough discard, milk, eggs, melted butter, and vanilla in a large mixing bowl until smooth and uniform.
02 - Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl, mixing thoroughly to distribute leavening agents evenly.
03 - Add dry ingredients to wet mixture and fold gently until just combined. Stop mixing while small lumps remain—overmixing produces tough pancakes.
04 - Heat a nonstick skillet or griddle over medium heat until properly hot, then lightly grease with butter or cooking oil.
05 - Pour ¼ cup batter per pancake onto the preheated surface. Cook for 2–3 minutes until surface bubbles form and edges appear set.
06 - Turn pancakes carefully and cook another 1–2 minutes until golden brown and cooked through the center.
07 - Repeat cooking process with remaining batter, re-greasing pan as necessary between batches.
08 - Serve pancakes warm, topped with maple syrup, fresh berries, or your preferred accompaniments.
# Expert Tips:
01 -
- The sourdough adds a subtle tang that cuts through maple syrup beautifully
- They stay fluffy and soft even after sitting on the plate for a few minutes
02 -
- Overmixing develops gluten and makes tough pancakes, so stop when you still see small lumps
- The batter will bubble differently than regular pancake batter due to the active sourdough culture
03 -
- Let the batter rest for 10 minutes before cooking for fluffier results
- A splash of lemon juice in the milk enhances the sourdough tang