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Sourdough Discard Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup  sourdough starter (active or discard)
  • 1 cup  all-purpose flour
  • 1 cup  (whole or 2%)
  • 1 tablespoon  sugar
  • 1 large  egg
  • 2 tablespoons  melted butter (plus more for cooking)
  • 1 teaspoon  baking soda
  • 1 teaspoon  baking powder
  • ½ teaspoon  salt
  • 1 vanilla extract (optional) vanilla extract (optional)

Method
 

  1. In a large bowl, whisk together the sourdough starter, flour, and milk until smooth. 
  2. Let it sit for 10–15 minutes 
  3. In a separate small bowl, whisk the egg, melted butter, and vanilla extract.
  4. Stir this mixture into the sourdough batter until well combined.
  5. Add the sugar, baking powder, baking soda, and salt. Mix gently until the ingredients are just incorporated.
  6. Let the batter rest for another 5–10 minutes while you preheat your pan or griddle. 
  7. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. 
  8. Pour about ¼ cup of batter for each pancake.
  9. Cook until bubbles appear on the surface and the edges start to look set, about 2–3 minutes. Flip and cook for another 1–2 minutes on the other side
  10. Stack the pancakes on a plate and serve immediately with your favorite toppings. 

Notes

  • Use room temperature ingredients: Cold eggs or milk can slow the rise.
  • Don’t overmix: Stir just until the flour disappears.
  • Keep the heat moderate: Too hot, and the pancakes burn before they cook through.
  • Rest the batter: Even 10 minutes helps develop flavor and texture.
  • Wipe the pan between batches: Keeps each pancake evenly golden.