Sourdough Discard Pancakes
These quick and cozy pancakes made from sourdough discard are tangy, tender, and perfect for busy mornings or brunches.
Ingredients
Wet Ingredients
- 1 cup sourdough discard (unfed)
- 1 large egg
- 1/2 cup milk (dairy or plant-based)
- 2 tbsp melted butter or oil
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Add-ins & Toppings
- 1/2 cup blueberries or chocolate chips Optional add-ins
- Maple syrup, butter, yogurt, or fresh fruit for serving Serving suggestions
Instructions
Preparation
- In a bowl whisk the sourdough discard, egg, milk, and melted butter until smooth.
- In a separate bowl, combine flour, sugar, baking soda, baking powder, and salt.
- Sprinkle the dry mix into the wet mix and gently fold until just combined; batter should be slightly lumpy.
- Fold in blueberries or chocolate chips if using, then let batter rest for 5 minutes to relax the gluten.
Cooking
- Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
- Scoop 1/4 cup of batter per pancake onto the hot surface, cook until bubbles form and edges set, then flip and cook for 1–2 minutes more.
- Keep cooked pancakes warm in a low oven while you finish the batch, then serve with desired toppings.
Notes
If discard is very sour, add an extra tablespoon of sugar or a splash more milk to balance flavor. Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.