Fluffy Sourdough Pancakes

5 from 2 votes

Light, tangy, and incredibly soft, these fluffy sourdough pancakes make the perfect cozy breakfast and are easy to freeze for later.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 88kcal

In a medium bowl, whisk together the discard, buttermilk, cooled butter, and egg. Set aside.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Pour the mixed dry ingredients into the bowl of wet ingredients.
Using a large spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until you no longer see any of the flour. Do not over mix.
Allow the batter to rest for 10-15 minutes.
Over medium heat, heat up your griddle or skillet. If your pan is not non-stick, use a little bit of butter or oil to coat your pan.
On your hot griddle or skillet, pour 1/4 cup of batter per pancake. Cook until the pancakes start to bubble and the edges are starting to set (about 2-3 minutes). Gently flip over.
Cook the other side of your pancake until golden brown and cooked through (about 1-2 minutes more).
Serve warm and enjoy!

Tips:

Try adding a 1/2 cup of mini chocolate chips for chocolate chip pancakes.
Topping ideas: butter, syrup, fresh sliced fruit, powdered sugar, jam, whipped cream.
You can use an active sourdough starter instead of leftover sourdough starter discard.
You can substitute vegetable oil or shortening instead of melted butter.
These would also be so good with my Homemade Blueberry Syrup, Homemade Crockpot Apple Butter, or Crockpot Pumpkin Butter.