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Sourdough Discard Pancakes

Freshly prepared sourdough discard pancakes on a white plate
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Fluffy and tangy sourdough discard pancakes perfect for a delicious breakfast that reduces waste while adding a unique flavor.

Ingredients

Scale
  • 1 cup sourdough 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 or oil
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, beat the egg and then add the milk, melted butter, and vanilla extract. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
  7. Serve warm with your favorite toppings like maple syrup, fresh fruit, or yogurt.

Notes

For extra fluffiness, let the batter rest for 10 minutes before cooking. You can also add blueberries or chocolate chips for variety.

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