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sourdough discard pancakes with syrup

Quick & Fluffy Sourdough Discard Pancakes

These soft and tender sourdough pancakes have beautiful golden edges and are easy to make. I love the small pockets of air tucked in each bite from the sourdough discard that give these pancakes really great texture! Rather than milk, sour cream is used in the batter, making for a lighter, more flavorful pancake.
Author: Amanda Paa
Yield: 6 to 8 pancakes
Prep Time :15 minutes
Cook Time :15 minutes

Ingredients

Dry:

  • 70 grams all-purpose flour
  • 16 grams (2 tablespoons) cornstarch
  • ½ teaspoon fine salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of cinnamon

Wet:

  • 55 grams (1/4 cup) sugar
  • 2 large eggs
  • 2 teaspoons lemon juice
  • 2 ½ teaspoons vanilla extract
  • 115 grams full fat sour cream
  • 115 grams sourdough discard (unfed sourdough starter)
  • 35 grams (3 tablespoons) butter, melted and cooled

Equipment

Instructions 

  • In a bowl, whisk together the dry ingredients. Set aside.
  • In another large bowl, add sugar and eggs. Whisk vigorously for 45 seconds, you’ll see some foamy bubbles on the top of mixture. Add lemon juice, vanilla, sour cream, and discard. Whisk until fully combined and cohesive. Whisk in butter.
  • Distribute dry mixture evenly over the top of wet mixture, and gently stir with spatula to combine. Some lumps are good, not to worry. This gives great texture to the finished pancakes.
  • Preheat griddle to 350 degrees F (or preheat non-stick pan over medium heat). The batter should sit during this time (preheating usually takes 10ish minutes), and this is great for the end result of the pancakes. The rest helps the flour absorb the liquids, and the batter will thicken (and that is okay and how it should be) and create an airy pancake. Do not stir after if it sits. It will look puffy and aerated.
    pancake batter sitting
  • Generously butter the griddle when it is ready, drop about a generous 1/3 to 1/2 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 3 to 4 minutes. Flip and cook until the other sides are golden brown, about 3 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and maple syrup, or other toppings if you’d like.