Sourdough Discard Pancakes
These fluffy sourdough discard pancakes are tangy, golden, and crispy on the edges—an easy and delicious way to use up your sourdough starter discard.
Ingredients
- Core Ingredients:
- 1 cup sourdough starter discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon fine sea salt
- Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Wet Ingredients:
- 2 large eggs
- 3/4 cup milk plus more for adjusting consistency
- 2 tablespoons melted butter
- Pure maple syrup for serving
Instructions
- Prepare the Batter:
- Combine sourdough discard, flour, sugar, and milk in a bowl. Mix until just combined.
- If using the overnight method, cover and let sit at room temperature overnight.
- For the same-day method, proceed to the next step.
- Add Remaining Ingredients:
- Whisk in eggs, melted butter, baking powder, and baking soda. Stir gently until incorporated. Do not overmix.
- Heat the Skillet:
- Preheat a non-stick or cast-iron skillet over medium-low heat. Add a small pat of butter to grease the surface.
- Cook the Pancakes:
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2 minutes).
- Flip and cook the other side until golden brown (about 1-2 minutes). Adjust heat as needed.
- Serve:
- Stack the pancakes and top with your favorite toppings like maple syrup, fresh berries, or whipped cream. Serve immediately.
Notes
- Use a 100% hydration starter (equal parts water and flour) for the best consistency.
- For a tangier flavor, let the batter rest overnight.
- Adjust batter consistency with milk or flour as needed.