The Best Fluffy Sourdough Discard Pancakes

Beautifully airy and every bit of pancake perfection. These fluffy, thick and flavorful sourdough discard pancakes really are, the best!

I’ll admit it.

I’m a bit of a pancake snob. Thick and fluffy on the inside, hot off the local diner’s griddle crispy outside, melt in your mouth kind of pancakes. Those are pretty lofty expectations, I know. And, in reality, after trying endless recipes, all I had were floppy, flat and chewy pancakes. But, behold, the best fluffy sourdough pancakes!

what I love about this recipe

They aren’t flat. There have been many times I tried recipes that yielded flat and chewy pancakes. There isn’t anything wrong with that. Some prefer a thin pancake, but if you like thick and fluffy pancakes, too, this recipe is for you!

It uses one whole cup of sourdough discard. If you have made sourdough a permanent staple in your home, you know just how much discard can be saved up and stored in the fridge. This is a great way to use up excess starter or discard… a big ole’ stack of deliciousness!

Just wholesome ingredients. Have you looked at the food labels lately? Ick! There is a popular boxed pancake mix that includes several questionable ingredients like artificial flavors, unnecessary additives and synthetic preservatives. Food shouldn’t be this way. Instead, our bodies deserve to be fed and nourished with simple, wholesome ingredients… the way food was intended to be.

prepare your supplies

• Whisk
• Measuring Cups and Spoons
• Large Mixing Bowl
• Wooden Spoon
• Spatula
• Cast Iron Pan – I have tried a few brands, but this one is my favorite!

gather your Ingredients

All-Purpose Flour – I use King Arthur’s Unbleached All-Purpose Flour. I’ve tried several other brands over the years but love their flour for its natural color, light and airy consistency, and tender, yet strong performance.

Baking Powder and Baking Soda – Leavening agents that help give the fluffy we so much admire.

Coconut Sugar or Raw Cane Sugar – Gives just the right amount of sweetness.

Salt – Balances the sweetness in the pancakes and maple syrup.

Cinnamon – This is optional but it’s a little something special. Go big or go home, right?

Sourdough Discard – Active sourdough starter works just fine, too!

Milk – I use Whole Cream Line Milk from our favorite milk delivery company, Cowbelle and Apple Valley Creamery. We adore Apple Valley Creamery’s practices and beliefs. With Whole Cream Line Milk, it is pasteurized but not homogenized, leaving the cream on top. Skim it from the top for coffee, to make butter, or leave it and shake the bottle well.

Eggs – If you have access to farm fresh eggs, they really are the best!

Vanilla Bean Paste or Vanilla Extract – A depth and richness of flavor.

le’s get to it: How to make fluffy sourdough pancakes

1. Preheat. Heat pancake griddle or cast-iron skillet on medium heat.
2. Mix dry ingredients. In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt.
3. Combine wet ingredients. To the dry ingredient mixture, add sourdough discard, milk, beaten egg and coconut oil and whisk together until well combined.
4. Make pancakes. Pour a 1/3 cup of pancake batter on a hot skillet and cook until the top is bubbly and the bottom is golden brown. Flip pancake and cook for another 1 – 2 minutes.
5. Enjoy. Serve warm pancakes with butter and maple syrup, or your favorite toppings.

recipe tips

Double the recipe for a quick and easy breakfast. After cooking the pancakes, let them cool. You can refrigerate them for the next day or freeze them with parchment in between, to avoid sticking. When you’re ready to enjoy, pop them in the toaster.

Enjoy the benefits of fermenting by combining the flour, sourdough starter, sugar and milk in a mixing bowl. Cover it and let it sit on the counter overnight. In the morning, add the remaining ingredients, give it a good stir and cook as noted in the recipe.

elevate your pancakes with divine add-ins

• Chocolate Chips
• Coconut Flakes and Sliced Almonds
• Sliced Banana and Chopped Walnuts
• Sliced Apples and Chopped Pecans
• Lemon Zest and Blueberries
• Fresh Fruit – Peaches, Strawberries and Raspberries
• Sprinkles

top recipe questions

Q: Can I use a griddle?

A: Of course! We make these pancakes on our Blackstone during the summer months.

Q: What is Coconut Sugar?

A: After doing some research, we decided to substitute cane sugar with coconut sugar in some of our recipes. Let’s face it, there are just some recipes that won’t ever be the same without cane sugar. But, being that coconut sugar is raw, it maintains the nutrients, minerals and antioxidants, more than its counterparts. And, if you are needing, or wanting, to watch your sugar, coconut sugar is known to have a lower glycemic index, contains insulin and has less sucrose.