Description
Transform your sourdough starter discard into these incredibly light, fluffy, and tangy pancakes. This easy, zero-waste recipe is perfect for a quick, delicious breakfast or weekend brunch.
Ingredients
Scale
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 large egg
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil, plus more for the griddle
Instructions
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the sourdough discard, egg, and milk until just combined.
- Pour the wet ingredients into the dry ingredients. Gently mix with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Stir in the melted butter or oil.
- Let the batter rest at room temperature for 5 to 10 minutes. This step helps create fluffier sourdough discard pancakes.
- Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
- Serve immediately with your favorite toppings, like maple syrup or fresh berries.
Notes
- For the lightest, airiest pancakes, gently fold the batter rather than stirring vigorously. Overmixing develops gluten and reduces fluffiness.
- If you prefer a slightly tangier flavor, let the finished batter sit in the refrigerator for up to 24 hours before cooking.
- These sourdough discard pancakes freeze well. Cool completely, then stack with parchment paper in between and store in a freezer bag for up to three months. Reheat in a toaster or oven.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 9
- Cholesterol: 45