Sourdough Discard Pancakes
A quick and easy way to use sourdough starter, these pancakes are tangy, fluffy, and perfect for any meal.
Ingredients
Wet Ingredients
- 1 cup sourdough starter or discard active or refrigerated discard works
- 1 cup milk dairy or plant-based like oat or almond
- 2 large eggs
Dry Ingredients
- 1 cup all-purpose flour substitute 1:1 with whole wheat or gluten-free blend
- 2 tablespoons sugar can reduce to 1 tbsp or use maple syrup/honey
- 1 teaspoon baking powder reduce to 1/2 teaspoon if using buttermilk
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients for Cooking
- 2 tablespoons melted butter or oil plus more for greasing the pan
Instructions
Preparation
- In a large bowl, whisk the sourdough starter, milk, and eggs until completely smooth and homogenous.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Pour the dry ingredients into the wet and fold gently with a spatula. Mix until just combined — small lumps are fine.
Cooking
- Heat a non-stick skillet or griddle over medium. Brush or swirl a little melted butter or oil to coat the surface.
- Pour about 1/4 cup of batter for each pancake onto the hot pan, leaving space between them.
- Cook until the surface shows bubbles and the edges look set, about 2–3 minutes. Flip and cook 1–2 more minutes until the underside is golden brown.
Serving
- Serve pancakes warm with your favorite toppings: butter, maple syrup, fresh fruit, or yogurt.
Notes
Refrigerate pancakes for up to 3 days or freeze for up to 2 months. Use a toaster or skillet to reheat.