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Fluffy Sourdough Discard Pancakes Without Eggs

A stack of three fluffy sourdough discard pancakes no eggs drizzled generously with maple syrup on a white plate.
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Make delicious, light pancakes using your extra sourdough discard. This simple recipe skips the eggs, relying on the starter for texture and rise.

Ingredients

Scale
  • 1 cup sourdough discard (unfed, straight from the fridge)
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk (dairy or non-dairy works)
  • 2 tablespoons melted butter or neutral oil, plus more for the griddle

Instructions

  1. Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk them together well.
  2. In a separate bowl, whisk together the sourdough discard and milk until just combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the melted butter or oil. Let the batter rest on the counter for 5 to 10 minutes. This resting period helps the baking powder activate.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or oil.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You know the pancake is ready to flip when bubbles appear on the surface and the edges look set.
  8. Flip and cook the second side until golden brown, about 1 to 2 minutes more.
  9. Serve immediately with your favorite toppings.

Notes

  • If your discard is very cold from the fridge, let it sit on the counter for 30 minutes before mixing to help the batter come to room temperature.
  • For a slightly tangier flavor, use buttermilk instead of regular milk.
  • If you prefer a sweeter pancake, increase the sugar to 2 tablespoons.

Nutrition

Find it online: https://blissbatter.com/sourdough-discard-pancakes-no-eggs/