Description
Put your sourdough starter discard to delicious use with these fluffy, tangy pancakes. They’re a perfect way to reduce waste and elevate your breakfast game with complex flavor and soft texture.
Ingredients
1 cup sourdough starter discard (unfed)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or milk + 1 tsp vinegar)
1 large egg
2 tablespoons melted butter (plus more for the skillet)
1 teaspoon vanilla extract (optional)
Instructions
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, combine the sourdough discard, buttermilk, egg, melted butter, and vanilla (if using).
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Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
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Let the batter rest for 5–10 minutes to allow it to hydrate and thicken.
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Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.
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Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes.
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Flip and cook the other side until golden brown, another 1–2 minutes.
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Serve warm with maple syrup, fruit, or your favorite toppings.
Notes
You can substitute whole wheat flour for part of the all-purpose flour for a nuttier taste.
Add mix-ins like blueberries, chocolate chips, or chopped nuts for variety.
Leftover pancakes freeze well—just reheat in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: easy sourdough discard pancake recipe, breakfast, no waste, fluffy pancakes, starter discard