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Fluffy Sourdough Discard Pancakes Recipe Easy Homemade Breakfast with Maple Syrup

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These fluffy sourdough discard pancakes are quick and easy to make, featuring a subtle tang and tender crumb that pairs perfectly with pure maple syrup for a comforting breakfast treat.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed or fed)
  • 1 cup (120 g) all-purpose flour (can substitute half with whole wheat flour)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ¾ cup (180 ml) milk (whole, 2%, almond, or cashew milk)
  • 1 large egg (room temperature)
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • Pure maple syrup (for serving)

Instructions

  1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, and ½ teaspoon salt.
  2. In another bowl, whisk 1 cup sourdough discard, ¾ cup milk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold together using a spatula or spoon. Do not overmix; small lumps are fine. Batter should be thick but pourable. Add a splash more milk if too thick.
  4. Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. The pan should be hot enough that a drop of water sizzles and evaporates immediately.
  5. Scoop about ¼ cup (60 ml) of batter per pancake onto the skillet, spacing them apart. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip gently and cook the other side until golden brown, about 1-2 minutes more. Keep heat moderate to avoid burning.
  7. Stack pancakes on plates, drizzle generously with pure maple syrup, and serve warm. Optionally, add fresh berries or a sprinkle of powdered sugar.

Notes

Do not overmix the batter to keep pancakes tender; small lumps are fine. Letting the batter rest for 5-10 minutes can improve fluffiness. Maintain medium heat to cook pancakes evenly without burning. Flip pancakes only once when bubbles form and edges look set. For gluten-free, use a 1-to-1 gluten-free baking flour blend. For vegan version, replace egg with flax egg and use plant-based milk and vegan butter. Keep cooked pancakes warm in a low oven if making a large batch.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, easy breakfast, homemade pancakes, maple syrup pancakes, sourdough recipes, quick pancakes

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