Description
These Sourdough Discard Pancakes are soft, fluffy, and golden with a subtle sourdough tang. They come together quickly with unfed sourdough discard and simple pantry ingredients, so you don’t need to feed your starter or wait for fermentation. Serve them warm with butter, maple syrup, fresh fruit, or your favorite breakfast toppings.
Ingredients
Scale
Pancake Batter
- 1 cup (240g) sourdough discard
- 1½ cups (188g) all-purpose flour
- 1 cup (240ml) whole milk
- 2 large eggs
- 3 tablespoons (43g) unsalted butter, melted and slightly cooled
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For Cooking
- Butter or neutral oil, as needed
For Serving, Optional
- Pure maple syrup
- Butter
- Fresh berries
- Sliced bananas
- Whipped cream
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sourdough discard, whole milk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few small lumps should remain.
- Let the pancake batter rest for 5 to 10 minutes while you heat the griddle.
- Heat a large skillet or griddle over medium heat and lightly grease it with butter or neutral oil.
- Pour about ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes, or until bubbles form across the surface and the edges begin to set.
- Flip each pancake once and cook for another 1 to 2 minutes, or until the second side turns golden brown.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, lightly greasing the griddle as needed.
- Serve the Sourdough Discard Pancakes warm with butter, maple syrup, fresh fruit, or your favorite toppings.
Notes
- You can use unfed sourdough discard for this recipe.
- Avoid overmixing the batter. A few small lumps help keep the pancakes tender.
- Sourdough discard varies in consistency, so add milk 1 tablespoon at a time if the batter feels too thick.
- Keep the griddle over medium heat so the centers cook before the outsides become too dark.
- Don’t press the pancakes with the spatula after flipping.
- For blueberry pancakes, scatter fresh blueberries over each pancake while the first side cooks.
- For chocolate chip pancakes, add mini chocolate chips to the batter or sprinkle them over each pancake on the griddle.
Nutrition
- Serving Size: 3 pancakes without toppings
- Calories: 360
- Sugar: 9g
- Fat: 13g
- Carbohydrates: 50g
- Protein: 10g