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A variety of sourdough discard recipes, including pancakes, crackers, pretzels, and sourdough bread, arranged on a rustic wooden counter with natural light.

Sourdough Discard Pancakes

Fluffy, slightly tangy pancakes made with sourdough discard, perfect for reducing waste while enjoying a delicious breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Non-stick pan
  • Mixing Bowl
  • Whisk

Ingredients
  

Pancake Batter

  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Butter for cooking

Instructions
 

  • In a mixing bowl, whisk together the sourdough discard, flour, milk, egg, sugar, baking soda, and salt until smooth.
  • Heat a non-stick pan over medium heat and lightly grease with butter.
  • Pour 1/4 cup of batter per pancake onto the pan and cook until bubbles form on the surface, about 2 minutes.
  • Flip the pancakes and cook for another 1-2 minutes until golden brown.
  • Serve warm with maple syrup, fresh fruit, or butter.

Notes

You can add vanilla extract or cinnamon for extra flavor. If the batter is too thick, add a splash of milk.
Keyword Pancakes, Sourdough Discard