You’ve got leftover starter and only a short time before breakfast. What if you could turn sourdough discard into a fluffy, weekday-friendly stack in 15 minutes? These Fluffy Sourdough Discard Pancakes give you tangy flavor, steam-hot softness, and a quick workflow that fits a busy morning.
You’ll learn what to grab, how to mix quickly (no resting required), and a foolproof skillet routine so your pancakes rise light and tender. These Fluffy Sourdough Discard Pancakes are fast, forgiving, and pinner-friendly for weekend brunch boards.
What You'll Need (Ingredients + Tools)
- Ingredients:
- 1 cup sourdough discard (active or refrigerated)
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 3/4 cup milk (dairy or plant)
- 2 tbsp melted butter or oil
- Tools:
- Mixing bowl, whisk
- Measuring cups/spoons
- Nonstick skillet or well-seasoned cast iron
- Spatula
- Ladle
Quick tip: Use room-temperature discard for the best rise. If your discard is cold, let it sit 10 minutes while you preheat the pan.
Preparing Your Ingredients (Quick Prep Tips)
- Measure ingredients first for a smooth, 15-minute flow.
- Sift or whisk the dry ingredients: 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.
- In a separate bowl, whisk the egg, 3/4 cup milk, 2 tbsp melted butter, and 1 cup sourdough discard until smooth.
- Combine wet into dry and stir until just combined. Don't overmix; a few lumps are okay.
Pro tip: If batter seems thick, add 1–2 tbsp milk. If too runny, add 1–2 tbsp flour. The right consistency is pourable but not watery.
Step-by-Step Instructions for Fluffy Sourdough Discard Pancakes
- Preheat your skillet over medium heat for 2–3 minutes. Add a light smear of butter or oil.
- Pour 1/4 cup batter per pancake. Cook until bubbles appear and edges set, about 2 minutes.
- Flip and cook the second side 1–2 minutes, until golden. Total cook time per pancake: 3–4 minutes.
- Keep pancakes warm on a rack in a low oven (200°F / 95°C) while you finish the batch.
Troubleshooting:
- If pancakes brown too fast, lower the heat. Medium-low gives an even cook.
- If they’re dense, ensure your baking powder and baking soda are fresh.
- For extra lift, gently fold 1 egg white beaten to soft peaks into the batter before cooking.
Speed hack: Use two skillets or a griddle to double output and finish in the promised 15 minutes for a 4-person stack.
Serving, Variations, and Storage Tips
- Serving suggestions:
- Top with fresh berries, yogurt, or a sprinkle of toasted nuts.
- Try a smear of ricotta and honey for a brunch-style plate.
- Variations:
- Add 1/2 tsp cinnamon or 1/4 cup mashed banana to batter.
- Fold in 1/3 cup chocolate chips or blueberries for a twist.
- Storage:
- Refrigerate leftovers in an airtight container up to 3 days.
- Reheat in a toaster or oven at 350°F / 175°C for 5–8 minutes.
- Freeze cooled pancakes between parchment sheets for up to 1 month.
Warning: Don’t stack hot pancakes tightly—steam will soften the crust. Use a wire rack or low oven.
You’ve now got a quick, repeatable method for making Fluffy Sourdough Discard Pancakes in 15 minutes. These pancakes keep the tangy depth of sourdough while staying light and fast to cook. Pin this guide for your next easy brunch, save the recipe to try with different mix-ins, and share it with anyone who keeps starter on hand. Which variation will you try first? Ready to make this happen? Let's do it!