Description
Sourdough Discard Pancakes
Fluffy, tangy, and golden—your new weekend breakfast obsession!
Ingredients
Dry Ingredients:
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3 cups all-purpose flour (or swap 1 cup for whole wheat/spelt for a heartier pancake)
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6 tbsp sugar (coconut sugar works beautifully)
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2 tsp sea salt
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5 tsp baking powder
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1 tsp baking soda
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1 tsp ground cinnamon (optional)
Wet Ingredients:
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2 cups sourdough discard (or active starter)
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4 large eggs
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2 cups milk (whole, almond, or any preferred milk)
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2 tsp vanilla extract
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6 tbsp avocado oil, melted coconut oil, or melted butter
Optional Toppings/Flavors:
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Maple syrup, butter, fresh berries, toasted nuts, powdered sugar, chocolate chips, cooked bacon, etc.
Instructions
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Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and optional cinnamon. -
Mix Wet Ingredients:
In a separate bowl, whisk together sourdough discard, eggs, milk, vanilla, and oil. -
Combine:
Pour wet ingredients into dry and gently fold with a spatula until just combined. Lumps are okay—do not overmix! Batter should be thick but pourable. Thin with a splash of milk if needed. -
Preheat & Prep Pan:
Heat a griddle or large non-stick skillet over medium heat. Lightly coat with oil or butter. -
Cook Pancakes:
Using a 1/3 cup measure, pour batter onto griddle. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes until golden brown. -
Keep Warm (Optional):
Place cooked pancakes on a wire rack in a 200°F (95°C) oven while finishing remaining batches. -
Serve:
Stack high, add butter, drizzle with maple syrup, and optionally top with berries, nuts, chocolate chips, or a dusting of powdered sugar.
Notes
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Lemon Blueberry: Add zest of 1 lemon + 1 cup blueberries.
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Chocolate Chip: Fold in ¾ cup chocolate chips.
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Apple Cinnamon: Fold in 1 cup chopped apple + ½ tsp cinnamon.
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Tropical: Use coconut milk, melted coconut oil, and fold in ½ cup shredded coconut.
Nutrition
- Calories: 376 Cal Per Serving
- Fat: 15g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 10g