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Sourdough Discard Pancakes

Freshly prepared sourdough discard pancakes on white plate
Print Recipe

Fluffy and tangy sourdough discard pancakes made using leftover starter, perfect for a delicious and waste-free breakfast.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • Butter or oil for cooking

Instructions

  1. In a large bowl, whisk together the sourdough discard, milk, and egg until smooth.
  2. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the melted butter.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip the pancakes and cook an additional 2 minutes or until golden brown and cooked through.
  7. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.

Notes

For extra fluffiness, let the batter rest for 10 minutes before cooking; serve with fresh berries and a drizzle of honey for a delightful twist.

Find it online: https://cubaqueen.com/sourdough-discard-pancakes/