Can I use fed sourdough starter instead of discard?

Yes, you can use active fed starter, but your pancakes may have a slightly stronger sourdough flavor. The discard version is milder and more approachable for those new to sourdough recipes.

Why are my Sourdough Discard Pancakes dense instead of fluffy?

This usually happens from overmixing the batter. Mix until just combined with visible lumps remaining. Also ensure your baking powder is fresh, it loses potency after about 6 months.

Can I make the batter the night before?

While you can refrigerate the batter overnight, the pancakes won't be quite as fluffy since the leavening agents will lose some strength. For best results, mix fresh batter each morning or freeze cooked pancakes instead.

Perfect Sourdough Discard Pancakes Recipe: Incredibly Fluffy & Easy

Name: Sourdough Discard Pancakes (Fluffy & Easy)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (120g) all-purpose flour; 2 tablespoons (25g) granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup (240g) sourdough discard, unfed; 1 cup (240ml) buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted

Sourdough Discard Pancakes (Fluffy & Easy)

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Incredibly fluffy and buttery pancakes made with sourdough discard. Perfect easy breakfast recipe ready in just 30 minutes using simple pantry staples.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 pancakes 1x
Category: Breakfast
Method: Griddle
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup (120g) all-purpose flour
2 tablespoons (25g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240g) sourdough discard, unfed
1 cup (240ml) buttermilk
1 large egg
2 tablespoons unsalted butter, melted

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Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together sourdough discard, buttermilk, egg, and melted butter until smooth.
Pour wet ingredients into dry ingredients. Mix gently until just combined with a few lumps remaining. Do not overmix.
Let batter rest for 5-10 minutes while heating griddle or pan over medium heat. Batter will thicken slightly.
Lightly grease hot griddle with butter or oil. Pour ¼ cup batter for each pancake. Cook 3-4 pancakes at a time.
Cook for 2-3 minutes until bubbles form on surface and edges look set.
Flip pancakes and cook for 1-2 minutes until golden brown and cooked through.
Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream. Cook remaining batter in batches.

Notes

Buttermilk Substitute: Add 1 tablespoon lemon juice or white vinegar to 1 cup regular milk. Let sit 5-10 minutes before using.
Don’t overmix the batter or pancakes will be tough and dense. A few lumps are perfectly fine.
For extra fluffy pancakes, separate the egg and beat the white until stiff peaks form, then fold into batter at the end.
Add mix-ins like blueberries or chocolate chips after batter has rested.

Nutrition

Serving Size: 1 pancake
Calories: 120 kcal
Sugar: 3 g
Sodium: 180 mg
Fat: 3 g
Saturated Fat: 2 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 25 mg

Find it online: https://www.benefitiany.com/sourdough-discard-pancakes/