Fluffy Tangy Sourdough Pancakes (Printable version)
Light and fluffy pancakes made with leftover sourdough starter and simple pantry ingredients.
# Ingredient List:
→ Wet Ingredients
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 ½ teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ½ teaspoon fine salt
# How to Make It:
01 - In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
02 - In a separate medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, stirring to ensure even distribution of leavening agents.
03 - Add the dry ingredients to the wet mixture and gently fold using a spatula or whisk until just combined. The batter should remain slightly lumpy—avoid overmixing to prevent tough pancakes.
04 - Heat a nonstick skillet or griddle over medium heat until evenly hot. Lightly grease the surface with butter or cooking oil, wiping away any excess.
05 - Pour approximately ¼ cup of batter per pancake onto the preheated skillet. Cook for 2–3 minutes until bubbles form across the surface and edges appear set and dry.
06 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and cooked through. The center should spring back lightly when touched.
07 - Repeat the cooking process with remaining batter, adjusting heat as needed and regreasing the pan between batches to prevent sticking.
08 - Serve pancakes immediately while warm, accompanied by maple syrup, fresh berries, or your preferred toppings.
# Expert Suggestions:
01 -
- The tang from the starter adds incredible depth that regular pancakes just cannot match
- They stay impossibly fluffy even after sitting on the plate, which means everyone gets to eat together
02 -
- Overmixing develops gluten and makes these tough, so stop folding the moment the flour disappears
- Letting the batter rest for five minutes before cooking gives the flour time to hydrate and creates fluffier results
03 -
- Test your pan with a droplet of water, it should dance and sizzle before you add batter
- Keep the heat medium, not medium high, or the outside will burn before the inside cooks through