Fluffy Sourdough Discard Pancakes
Make light, airy, and tangy pancakes using your extra sourdough starter discard. This recipe is quick and helps reduce food waste.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough starter discard
- 1 large egg
- 1/4 cup milk
- 1 tablespoon melted butter or oil
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together the sourdough discard, egg, milk, and melted butter until just combined. Do not overmix.
- In a separate small bowl, whisk together the sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Gently fold them together until just mixed. A few lumps are fine; overmixing develops gluten and results in tough pancakes.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If your discard is very thick, add an extra tablespoon of milk to thin the batter slightly.
- Adjust the heat so the outside browns without burning before the inside cooks through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
- Cholesterol: 55