Easy & Quick Sourdough Discard Pancakes
These easy and quick sourdough discard pancakes are soft, fluffy, and lightly tangy. Made with simple pantry ingredients, they’re perfect for using up leftover sourdough discard while creating a delicious homemade breakfast in minutes.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted butter or oil
Instructions
- In a mixing bowl, whisk together the sourdough discard, milk, egg, and melted butter until smooth.
- Add the flour, sugar, baking soda, and salt, then gently mix until just combined.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about ¼ cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook the other side until golden brown, about 1–2 minutes more.
- Remove from the pan and repeat with remaining batter.
- Serve warm with your favorite toppings.
Notes
Nutritional Info (per pancake, approximate)
- Calories: 150
- Carbohydrates: 22g
- Protein: 4g
- Fat: 5g
- Sugar: 4g
