Fluffy Sourdough Discard Pancakes: The Starter Jar's Easiest Breakfast Recipe
Learn how to make the best, fluffiest sourdough discard pancakes with this quick and easy recipe from The Starter Jar. Perfect for beginner bakers, ready in under 30 minutes. — Published June 4, 2026 at 6:03 AM UTC.
Ingredients
- 200g (approx. 1 cup) unfed sourdough discard, straight from the fridge
- 240ml (1 cup) milk (dairy or non-dairy)
- 1 large egg
- 4 tablespoons (1/4 cup) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract (optional)
- 240g (2 cups) all-purpose flour
- 2 tablespoons granulated sugar (or maple syrup)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Butter or oil for greasing the griddle
- Optional toppings: maple syrup, fresh berries, whipped cream
Instructions
Step 1
In a large bowl, gently whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract (if using) until well combined.
Step 2
In a separate medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt, whisking them thoroughly to ensure even distribution.
Step 3
Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine and contribute to a fluffy pancake.
Step 4
Allow the batter to rest for 5-10 minutes. This resting period helps activate the leavening agents and yields a lighter texture.
Step 5
Heat a lightly greased griddle or large non-stick skillet over medium-low heat. The ideal temperature is crucial for evenly cooked pancakes.
Step 6
Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
Step 7
Serve immediately with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream, for a delightful breakfast experience.
