Sourdough Discard Pancakes

Exact Step-by-Step Method (no lumps, maximum fluff)

1. **Pre-heat your pan or griddle NOW
   → Medium-low heat (cast iron or non-stick). A drop of water should dance, not explode.
2. In a large mixing bowl, whisk together:
   discard + eggs + milk + melted butter/oil + sugar + vanilla
   Whisk for 30–45 seconds, until completely smooth.
3. In a small bowl, mix the dry ingredients:
   flour + baking powder + baking soda + salt
4. Dump all the dry ingredients into the wet bowl at once.
   Fold gently with a whisk or spatula exactly 10–12 strokes.
   → There should still be a few small lumps. Over-mixing = tough pancakes.
5. Rest the batter 3–5 minutes (optional, but it makes them even fluffier while the leavening activates).
6. Lightly grease the pan with butter or oil.
   Scoop ~⅓ cup (80 ml) batter per pancake.
7. Cook 2–3 minutes on the first side → wait for bubbles all across the surface, and edges look set.
   Flip → cook another 60–90 seconds until golden.
8. Serve immediately with maple syrup, fresh fruit, whipped cream, or just butter.

Pro Tips for Extra-Thick American-Style Pancakes
Add an extra 30–40 g of flour and drop the milk to 150 g → you’ll get taller, diner-style stacks.

Flavor Variations

• Blueberry-lemon: add zest of 1 lemon + 150 g fresh or frozen blueberries
• Cinnamon roll: add 1 tsp cinnamon + 2 Tbsp brown sugar to batter, swirl with cream cheese frosting after cooking
• Chocolate chips: add 100 g chips straight into the batter

These pancakes are honestly better than any boxed mix or regular buttermilk recipe — the sourdough discard gives tenderness and a subtle tang that people can’t quite place but always love. Enjoy!

Try the Blueberry-Lemon Sourdough Pancake Recipe