Description
Sourdough Discard Pancakes are light, fluffy, and slightly tangy pancakes made using leftover sourdough starter. They’re a delicious and sustainable way to reduce food waste while enjoying a comforting breakfast favorite.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sourdough discard (unfed starter)
- 2 large eggs
- 3/4 cup whole milk
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Instructions
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, milk, melted butter, and vanilla (if using).
- Pour wet ingredients into the dry ingredients and stir gently until just combined. Batter should be slightly lumpy—do not overmix.
- Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form and edges set.
- Flip and cook the other side for 1–2 minutes until golden brown.
- Repeat with remaining batter, greasing pan as needed. Serve warm with your favorite toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Cook pancakes immediately after mixing for best rise and texture.
- Use active or inactive sourdough discard; both work well.
- Try mix-ins like berries, chocolate chips, or nuts for variety.
- Keep pancakes warm in a 200°F oven while finishing batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 240
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
