Sourdough Discard Pancake Recipe
Sourdough Discard Pancakes are light, fluffy, and lightly tangy with the best soft texture. This quick and easy sourdough pancakes recipe is made with simple pantry staples and is one of the most delicious ways to use up extra sourdough discard for breakfast.
Servings: 5
Cost: $5
Equipment
- mixing bowls
- whisk
- measuring cup
- measuring spoon
- griddle or large skillet
Ingredients
- 1 cup sourdough discard (unfed starter; 100% hydration is ideal)
- 1 cup all-purpose flour
- 1 cup milk (dairy or unsweetened non-dairy)
- 2 tablespoons sugar (or honey)
- 2 large eggs
- 3 tablespoons melted butter (or neutral oil), plus more for the pan
- 1 teaspoon vanilla extract optional
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Optional add-ins: 1/2 teaspoon cinnamon 1 cup blueberries, 1/2 cup chocolate chips, lemon zest, etc.
Instructions
- In a large bowl, whisk together the sourdough discard, milk, sugar, eggs, melted butter, and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Sprinkle in the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine. It’s okay if the batter looks a little lumpy, overmixing leads to tougher pancakes.
- Let batter sit 5–10 minutes. It will thicken and get a bit bubbly.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
- Serve. Enjoy right away with butter, maple syrup, fruit, or whatever you love.
Notes
- Sourdough discard can vary quite a bit in thickness. If your batter seems too thick, add a splash of milk. If it seems too thin, whisk in a little extra flour. This guidance comes directly from your recipe notes.
- Don’t overmix the batter. A few lumps are totally fine and will help keep the pancakes tender instead of tough.
- For the fluffiest pancakes, let the batter rest for 5 to 10 minutes before cooking. It will thicken slightly and get a little bubbly.
- Keep the skillet at medium heat so the pancakes cook through evenly without burning on the outside.
- These freeze beautifully, so they’re great for meal prep breakfasts.
Nutrition
Calories: 274kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 442mg | Potassium: 289mg | Fiber: 1g | Sugar: 7g | Vitamin A: 384IU | Calcium: 145mg | Iron: 2mg