Description

These fluffy sourdough discard pancakes are a perfect no-waste breakfast option, using up your sourdough starter discard to make light and tender pancakes with a slight tang.

Ingredients

Units Scale

1 cup sourdough discard
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter.
In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the egg and mix with milk, melted butter, and vanilla extract (if using).
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Let the batter rest for 5–10 minutes for fluffier pancakes.
Pour 1/4 cup portions of batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip and cook the other side for 1–2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with butter, syrup, or your favorite toppings.

Notes

Use unfed sourdough discard for the best tangy flavor.
You can substitute plant-based milk and butter for a dairy-free version.
Letting the batter rest improves texture and rise.
Pancakes freeze well; reheat in a toaster or microwave.

Nutrition

Serving Size: 1 pancake
Calories: 140
Sugar: 3g
Sodium: 290mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg