Print

Fluffy Zero-Waste Sourdough Discard Pancakes

A stack of thick, fluffy discard pancakes drizzled generously with maple syrup, with a piece cut out.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light and fluffy pancakes using your extra sourdough starter discard. This easy recipe minimizes waste and adds a slight tang to your breakfast.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 1 large egg
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter or oil
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Combine the sourdough discard, egg, milk, and melted butter or oil in a medium bowl. Whisk until just combined. Do not overmix.
  2. In a separate small bowl, whisk together the sugar, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Stir gently until the dry ingredients are mostly incorporated. A few lumps are fine; overmixing develops gluten and reduces fluffiness.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
  7. Flip and cook the second side until golden brown, about 1 to 2 minutes more.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra tang, let the batter rest for 10 minutes before cooking.
  • If you want thicker pancakes, reduce the milk slightly.
  • To make these healthier, substitute half the white flour in your starter with whole wheat or buckwheat flour.
  • If you want chocolate chip pancakes, fold in 1/2 cup of chocolate chips after mixing the batter.

Nutrition

Find it online: https://hungryhearld.com/discard-pancakes-fluffy-zero-waste-recipe/