sourdough discard pancakes
Fluffy, tangy sourdough discard pancakes made from leftover starter; light, golden, and perfect for breakfast. Zero-waste, family-approved, and endlessly customizable.
Print Pin Servings: 4
Calories: 210kcal
Cost: 3$
Equipment
- 1 Mixing bowl (Large enough for batter)
- 1 Whisk Or fork (For mixing wet ingredients)
- 1 Measuring cups (For flour, milk, and discard)
- 1 Measuring spoons (For leaveners and vanilla)
- 1 Griddle or skillet (Non-stick or cast iron preferred)
- 1 Spatula (For flipping pancakes)
Ingredients
- 1 cup sourdough discard - 100% hydration unfed
- 1 cup milk - Or buttermilk or dairy-free alt
- 1 egg
- 2 tablespoon melted butter - Or oil of choice
- ¾ cup all-purpose flour - Spoon & level
- 1 teaspoon baking powder
- ½ teaspoon baking soda - Add just before cooking if rested
- ¼ teaspoon salt
- 1 teaspoon vanilla extract - Optional
Instructions
- In a large bowl, whisk sourdough discard until smooth.
- Add milk, egg, melted butter, and vanilla. Whisk to combine.
- In a separate bowl, mix dry ingredients: flour, baking powder, soda, salt.
- Gently fold dry ingredients into wet until just combined.
- Let batter rest for 15–30 minutes (or overnight).
- Heat skillet over medium. Lightly grease.
- Pour ¼ cup batter for each pancake. Cook until bubbles form.
- Flip and cook until golden and set.
- Serve warm with toppings of choice.
Notes
Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.
Nutrition
Serving: 2medium pancakes | Calories: 210kcal (11%) | Carbohydrates: 26g (9%) | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 4.5g (28%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 55mg (18%) | Sodium: 340mg (15%) | Potassium: 160mg (5%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 240IU (5%) | Calcium: 110mg (11%) | Iron: 1.5mg (8%)