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Sourdough Discard Pancakes are a tasty breakfast treat!

Sourdough Discard Pancakes are a tasty breakfast treat made using leftover sourdough starter, resulting in fluffy and flavorful pancakes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup sourdough starter discard
  • 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 plus extra for cooking
  • 1 teaspoon vanilla extract

Method
 

  1. In a large mixing bowl, combine the sourdough starter, flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
  6. Repeat with the remaining batter, adding more butter to the skillet as needed.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 40mgSodium: 300mgFiber: 1gSugar: 1g

Notes

  • For added flavor, mix in 1/2 cup of blueberries or chocolate chips to the batter before cooking.
  • To make these pancakes dairy-free, substitute the milk with almond milk or oat milk and use coconut oil instead of butter.

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