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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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American
Servings 4 Servings

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.
Keyword Sourdough Discard Pancakes