Make satisfying sourdough discard pancakes that are genuinely light and fluffy every time you cook. This easy recipe uses up your sourdough discard for a wonderful, tangy flavor and reduces food waste.
Author:ellievance
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:About 8 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup sourdough discard (unfed starter)
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup milk (or non-dairy alternative)
2 tablespoons melted butter or oil, plus more for the griddle
Instructions
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sourdough discard, egg, and milk until just combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until the batter is mostly smooth. Do not overmix; a few small lumps are fine. Stir in the melted butter or oil.
Heat a lightly oiled griddle or large non-stick skillet over medium heat. You know the griddle is ready when a drop of water sizzles immediately.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
Serve immediately with your favorite toppings for a quick, no waste breakfast.
Notes
For the fluffiest sourdough pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
You can substitute buttermilk for the milk to increase the tangy sourdough pancakes flavor.
This recipe works well with active sourdough starter too, but the texture will be slightly different.
These are an easy sourdough discard recipe perfect for beginners.