Description
These sourdough discard pancakes are a delicious and easy way to use up your sourdough starter discard! They have a subtle tang, a wonderfully fluffy texture, and are perfect topped with your favorite syrups, fruits, or whipped cream. This recipe is simple to make and a great weekend breakfast treat.
Ingredients
-
1 cup (227g) sourdough discard, unfed or fed
-
1 cup (125g) all-purpose flour
-
2 tablespoons granulated sugar
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1 cup (240ml) milk (dairy or non-dairy)
-
1 large egg
-
2 tablespoons (28g) melted butter, plus more for greasing the griddle
-
1 teaspoon vanilla extract (optional)
Instructions
-
In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
-
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using).
-
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
-
Let the batter rest for 5-10 minutes. This allows the baking powder and baking soda to activate.
-
Heat a lightly greased griddle or non-stick skillet over medium heat.
-
Pour 1/4 cup of batter onto the hot griddle for each pancake.
-
Cook for 2-3 minutes per side, or until golden brown and cooked through, flipping when bubbles appear on the surface.
-
Serve immediately with your favorite toppings like maple syrup, fresh fruit, whipped cream, or chocolate chips.
Notes
Variations: Add blueberries, chocolate chips, or mashed bananas to the batter for flavored pancakes. For savory pancakes, reduce the sugar to 1 tablespoon and add herbs like chives or dill.
Tips: Don’t overmix the batter; a few lumps are fine. Let the batter rest for optimal fluffiness. Adjust the amount of milk if needed to achieve a pourable consistency.
Intolerances/Allergies: For a dairy-free version, use non-dairy milk and butter alternatives. For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure your leavening agents are also gluten-free.
Taste Preferences: Adjust the amount of sugar according to your desired sweetness. For a tangier flavor, use older sourdough discard (discard that’s been in the fridge for a week or more). You may need to add slightly more sugar to compensate for the increased tang.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approx. 1 pancake)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: sourdough discard, sourdough starter discard, pancakes, breakfast, brunch, easy breakfast, fluffy pancakes, tangy pancakes, sourdough recipes, no waste, sourdough starter, breakfast recipe