Fluffy tangy sourdough pancakes (Printable)

Fluffy, tangy pancakes using sourdough discard for a quick, tasty breakfast option.

# What You'll Need:

01 - 1 cup sourdough discard (unfed, 100% hydration)

02 - 1 cup whole milk

03 - 2 large eggs

04 - 2 tbsp unsalted butter, melted

05 - 1 tsp vanilla extract

06 - 1 cup all-purpose flour

07 - 2 tbsp granulated sugar

08 - 1 ½ tsp baking powder

09 - ½ tsp baking soda

10 - ½ tsp fine salt

01 - In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla until smooth.

02 - In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.

03 - Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix; a few lumps are fine.

04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

05 - Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

06 - Flip and cook for another 1–2 minutes, until golden brown and cooked through.

07 - Repeat with the remaining batter, greasing the pan as needed.

08 - Serve warm with maple syrup, fresh fruit, or your favorite toppings.

01 -

The tang from the starter makes these pancakes taste like they came from a fancy breakfast spot
They freeze beautifully so you can have homemade pancakes on busy weekdays
Nothing goes to waste, and your starter stays happy

02 -

Let the batter rest for 10 minutes before cooking for the fluffiest results
Do not press down on pancakes with your spatula. This deflates all those lovely air pockets you worked to create.

03 -

Test your skillet temperature with a droplet of water. If it sizzles and dances, you are ready to cook.
For extra tall pancakes, let the batter sit longer before cooking to activate the leavening fully.