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Sourdough Discard Pancakes

Fluffy, golden pancakes made with sourdough discard for a tangy, comforting breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup sourdough discard unfed starter
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter plus extra for greasing
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Nonstick skillet or griddle
  • Spatula

Method
 

  1. In a bowl, whisk together sourdough discard, milk, egg, melted butter, and vanilla.
  2. In another bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet and dry ingredients; mix gently until just combined.
  4. Heat skillet over medium heat, grease lightly with butter.
  5. Pour 1/4 cup batter per pancake and cook until bubbles form; flip and cook until golden.
  6. Serve warm with butter, syrup, or fruit.

Notes

A great way to use up sourdough discard — quick, fluffy, and delicious every time.