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Sourdough Discard Pancakes

Deliciously versatile pancakes made using sourdough starter, offering a healthier breakfast option packed with protein and fiber.
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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: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Serves as the base for fluffy pancakes.
  • 2 tablespoons Sugar Sweetens the pancakes.
  • 1 teaspoon Baking powder Acts as a leavening agent.
  • 1/2 teaspoon Baking soda Enhances the leavening effect.
  • 1/2 teaspoon Salt Balances the sweetness.
Wet Ingredients
  • 1 cup Sourdough starter or discard Adds flavor and beneficial bacteria.
  • 1 cup Milk Hydrates the dry ingredients.
  • 1 large Egg Adds richness and helps bind the ingredients.
  • 2 tablespoons Melted butter Provides flavor and moisture.

Method
 

Preparation
  1. In a large bowl, whisk together the sourdough starter, milk, egg, and melted butter until well combined.
  2. In another bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
Serving
  1. Serve warm with your favorite toppings like fresh fruit, yogurt, or maple syrup.

Notes

These pancakes can be customized by adding oats, chia seeds, or fruits like blueberries before cooking. Store in an airtight container in the refrigerator or freezer for meal prep.