Fluffy Sourdough Discard Pancakes (Quick Recipe)
Make light, fluffy pancakes using your sourdough starter discard. This easy recipe delivers a delicious breakfast with a subtle tangy flavor, perfect for reducing food waste.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough starter discard (room temperature)
- 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
- 1 teaspoon vanilla extract (optional)
Instructions
- Combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt in a medium bowl. Mix until just combined; do not overmix.
- In a separate small bowl, whisk together the milk, egg, melted butter, and vanilla extract, if using.
- Pour the wet ingredients into the dry ingredients. Stir gently until the batter is smooth enough, leaving a few small lumps is fine.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 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 until golden brown.
- Serve immediately with your favorite toppings for a comforting breakfast.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Use room temperature discard for the best rise and texture.
- Adjust the sugar amount based on how tangy your discard is.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 5
- Cholesterol: 35
Find it online: https://delicerecipe.com/sourdough-discard-pancakes/