Sourdough Discard Pancakes

5 from 1 vote

Make fluffy pancakes using sourdough discard. This recipe will give you the best sourdough pancakes with crisp edges and a fluffy interior.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 376kcal

1 cup sourdough discard or active sourdough starter
2 large eggs
1 cup milk whole milk, plus more if needed
3 tablespoons avocado oil plus more to coat the skillet, or use melted coconut oil

Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight in the fridge.
The next day, sift the powders directly into the bowl and give it a good whisk to combine everything together.
The texture should be thick and bubbly. Add extra milk, 1 tablespoon at a time, to thin out the texture if needed.
Let the batter sit for at least 5 minutes, it should be nice and bubbly before using. The batter can be used cold.

In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms, let rest for 5-10 min.
In a large (stainless steel) skillet, add 1 tablespoon of oil over low heat. Swirl the pan around to coat.
Pour ⅓ cup of batter into the pan uaing an ice cream scoop. Cook until golden color on both sides, cooking on low heat. When the edges begin to puff up and bubbles appear on the surface, flip it over. Serve with fresh berries, maple syrup or strawberry sugar pure.