Description
Fluffy, tangy, and golden brown, these Sourdough Discard Pancakes are a comforting and delicious way to use up leftover sourdough starter. Perfect for brunch or a quick breakfast, they come together quickly and have a uniquely rich flavor.
Ingredients
1 cup sourdough discard (unfed)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract (optional)
Butter or oil for cooking
Instructions
- In a large bowl, whisk together sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the milk, egg, melted butter or oil, and vanilla extract if using.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Let the batter rest for 5–10 minutes.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the 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 and cooked through.
- Serve warm with toppings like maple syrup, fresh fruit, or yogurt.
Notes
Do not overmix the batter for fluffy pancakes.
Letting the batter rest helps improve texture.
Try variations like adding blueberries, chocolate chips, or chopped nuts.
To make dairy-free, use plant-based milk and oil instead of butter.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
