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Sourdough Discard Pancakes
Mia

Sourdough Discard Pancakes

These Sourdough Discard Pancakes are fluffy, tangy, and a perfect way to use up sourdough starter. They are easy to make and provide a delicious breakfast option that reduces food waste.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard
  • 1 cup all-purpose flour, sifted
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup milk (whole or buttermilk)
  • 2 tablespoons melted unsalted butter, slightly cooled
  • 1 teaspoon vanilla extract

Method
 

  1. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. In a separate large bowl, whisk the egg until frothy. Stir in the milk, melted butter, and vanilla extract. Add the sourdough discard and mix until mostly smooth.
  3. Fold the dry ingredients into the wet ingredients gently, being careful not to overmix.
  4. Let the batter rest for 5-10 minutes until bubbles form on the surface.
  5. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake and cook until bubbles form, about 2-3 minutes.
  6. Flip the pancakes and cook for another 1-2 minutes until golden brown.

Notes

Use fresh eggs and real butter for best flavor. Experiment with mix-ins like blueberries or chocolate chips. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.