Sourdough Discard Pancakes
These sourdough discard pancakes are soft, fluffy, and the perfect way to use up extra starter instead of throwing it away. They cook up golden and cozy with just a slight tang that makes breakfast feel extra homemade.
Ingredients
- 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 egg
- 1 cup milk
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl whisk together the sourdough discard, egg, milk, melted butter, and vanilla.
- Add the flour, sugar, baking powder, baking soda, and salt. Stir just until combined. Do not overmix.
- Let the batter rest for 5–10 minutes while your skillet heats.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve warm with butter, syrup, fruit, or whatever makes your soul happy.
Notes
Thicker discard makes thicker pancakes.
Add chocolate chips, blueberries, or cinnamon for fun variations.
These freeze beautifully for quick breakfasts.
Add chocolate chips, blueberries, or cinnamon for fun variations.
These freeze beautifully for quick breakfasts.