These fluffy sourdough discard pancakes are soft, lightly tangy, and the perfect way to use extra sourdough starter. A quick and cozy breakfast made with simple pantry staples.
1 cup sourdough discard (unfed starter)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter or oil
1/2 teaspoon vanilla extract
1. In a large bowl, whisk together sourdough discard, milk, egg, melted butter, and vanilla.
2. In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
4. Let the batter rest for 5 minutes while you heat a skillet over medium heat.
5. Lightly grease the pan and pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on top, about 2–3 minutes, then flip.
7. Cook another 1–2 minutes until golden brown.
8. Serve warm with butter, syrup, or fresh fruit.
Fresh or day-old sourdough discard works best for mild flavor.
Do not overmix the batter or pancakes may become dense.
Add blueberries or chocolate chips for fun variations.
Store leftovers in the fridge up to 3 days or freeze for later.
Find it online: https://www.broodrecipes.com/sourdough-discard-recipes/