Description
Turn your sourdough discard into breakfast magic! These pancakes are light, fluffy, and naturally tangy, transforming what might feel like “kitchen waste” into a stack of pure morning joy. Made with simple, wholesome ingredients, they’re quick to prepare, customizable, and perfect for a nutritious start to your day.
Ingredients
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1 cup sourdough discard (any stage, straight from the fridge)
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1 cup whole-wheat or all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tbsp honey or maple syrup
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1 egg (or 1 flax egg for vegan version: 1 tbsp ground flax + 3 tbsp water, rested 5 min)
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¾ cup oat milk (or any milk)
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¼ cup Greek yogurt (or plant-based yogurt)
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1 tsp vanilla extract
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Optional mix-ins: ½ cup blueberries, cinnamon, chocolate chips, or chopped nuts
Instructions
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Mix wet ingredients:
In a large bowl, whisk together sourdough discard, Greek yogurt, egg, milk, and vanilla until smooth. Small lumps from the discard are okay. -
Add dry ingredients:
Sprinkle in flour, baking powder, baking soda, and honey/maple syrup. Gently fold with a spatula until just combined—avoid overmixing. A few lumps are perfect! -
Fold in extras:
If using blueberries, cinnamon, nuts, or chocolate chips, gently fold them into the batter. -
Preheat pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or neutral oil. Flick a few drops of water on the pan; if they sizzle, it’s ready. -
Cook pancakes:
Pour ¼–⅓ cup batter per pancake onto the pan. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden and cooked through. -
Serve and enjoy:
Stack pancakes and top with your favorite toppings—maple syrup, fresh fruit, nut butter, or Greek yogurt.
Notes
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Fluffy pancakes: Don’t overmix the batter; lumps = fluff!
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Mellow tang: Use a younger, less sour discard or add sweet toppings.
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Make waffles: Add 1 tbsp melted butter or oil for extra crispiness in a waffle iron.