Sourdough Discard Pancakes with Crisp Edges
Tangy, tender sourdough discard pancakes engineered for lacy, crisp edges and a fluffy center. A short rest hydrates flour and lets acidity mellow the batter, while a hot, well-greased skillet drives rapid steam lift and edge caramelization.
Discard isn’t waste—it’s pre-fermented flour and water carrying acidity, enzymes, and flavor. In this batter, that acidity gently weakens gluten for tenderness while a brief rest improves hydration and consistency. Cooking in a hot, generously buttered pan creates the signature crisp edges by accelerating Maillard browning and frying the thin batter at the perimeter.
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Servings
4
Ingredients
Batter
- •240 g (1 cup) unfed sourdough starter/discard, 100% hydration
- •240 g (1 cup) buttermilk or whole milk
- •1 large egg
- •30 g (2 tbsp) granulated sugar
- •30 g (2 tbsp) unsalted butter, melted and cooled slightly
- •130 g (1 cup) all-purpose flour
- •6 g (1 tsp) fine salt
- •4 g (1 tsp) baking soda
For the pan and serving
- •2–3 tbsp unsalted butter or neutral oil, for frying (butter recommended for crisp edges)
- •Maple syrup, fruit, or cultured butter, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the sourdough discard and buttermilk until smooth. Whisk in the egg, sugar, and melted butter.
- 2
Add the flour and salt. Stir just until no dry flour remains; the batter should look slightly lumpy. Rest 10–15 minutes at room temperature to hydrate the flour.
- 3
Heat a cast-iron or heavy nonstick skillet over medium-high heat until a drop of water skitters and evaporates quickly. Reduce to medium.
- 4
Right before cooking, sprinkle the baking soda evenly over the batter and fold 6–8 times. The batter will lighten and bubble as the soda reacts with the starter’s acidity—cook promptly for maximum lift.
- 5
Add 1–2 tsp butter to the hot skillet and swirl to coat. Ladle 60–80 ml (1/4–1/3 cup) batter per pancake. For crisp edges, leave a thin halo of butter around each pancake and avoid overcrowding.
- 6
Cook 2–3 minutes, until the edges look set and lacy-browned and the surface shows bubbles with slightly dry rims. Flip once and cook 1–2 minutes more until golden and cooked through.
- 7
Repeat, adding butter between batches and adjusting heat as needed (lower if the butter smokes, raise slightly if edges aren’t crisping). Serve immediately.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.