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Fluffy sourdough discard pancakes stacked on a plate with fruit and syrup, golden brown and light in texture
Summer Dempsey

Fluffy Sourdough Discard Pancakes (No Waiting)

These fluffy sourdough discard pancakes are quick, tender, and ready right away—no waiting required. Made with simple pantry ingredients and leftover sourdough starter, they cook up light and golden with just a hint of tang, making them perfect for an easy, cozy breakfast any day of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 150

Ingredients
  

For the pancakes:
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sourdough discard
  • ¾ cup buttermilk
  • 1 large egg
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowl
  • Whisk

Method
 

  1. Whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix discard, buttermilk, egg, butter, and vanilla. Combine gently until just mixed.
  2. Heat a nonstick pan over medium heat and lightly butter it. Pour ¼ cup batter per pancake and cook until bubbles form, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
  3. Stack pancakes, drizzle with warm vanilla cream sauce, and enjoy immediately.

Notes

  • Discard temperature matters:
    Cold discard straight from the fridge can slow the reaction that makes these pancakes fluffy. For best results, let your discard sit at room temperature for about 15–20 minutes before mixing.
  • Don’t overmix the batter:
    A few small lumps are a good thing. Overmixing develops gluten and can make pancakes dense instead of light and tender.
  • Batter thickness tip:
    The batter should be thick but pourable—similar to classic pancake batter. If it feels too thick, add 1–2 tablespoons milkat a time until it loosens slightly.
  • Why there’s no waiting:
    This recipe relies on baking soda reacting with the natural acidity of sourdough discard, creating instant lift. No overnight ferment needed.