Go Back
–+ servings

Sourdough Discard Pancakes Recipe

Author: Natalie Carter
Delicious and fluffy pancakes made with sourdough discard, perfect for breakfast or brunch while reducing kitchen waste.
No ratings yet
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 10 ounces All-purpose flour About 2 cups, spooned and leveled.
  • 1 teaspoon Baking soda
  • 2 teaspoons Baking powder
  • 3 tablespoons Sugar
  • 1 teaspoon Salt
  • 1 cup Sourdough discard
  • 14 ounces Milk About 1 ¾ cups, provides moisture.
  • 2 large Eggs
  • 2 tablespoons Canola oil
  • 1 teaspoon Butter

Instructions
 

  • Preheat your skillet over medium-low heat for 15 minutes.
  • Combine all your ingredients in a bowl and mix until combined. It's okay if the batter is lumpy.
  • Melt 1 teaspoon of butter in the hot skillet.
  • Pour about ½ cup of batter into the skillet. Cook for 5 minutes or until edges look dry and holes form on top.
  • Flip the pancake gently and cook for another 3 minutes until golden brown.
  • Serve immediately with more melted butter and syrup of your choice.

Notes

  • Preheat well for golden-brown crust, don't overmix to keep pancakes fluffy, and use fresh ingredients for best results.
  • Customize add-ins like blueberries or chocolate chips as desired.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 6g
Keyword sourdough pancakes
Tried this recipe?Let us know how it was!