Sourdough Discard Pancake Recipe
Light, fluffy, and perfectly tangy, this recipe for Sourdough Discard Pancakes is one you should definitely have in your arsenal. Unlike some other sourdough pancake recipes, this one is fast and easy, requiring zero overnight rest. It’s also a great use for all that sourdough starter languishing in your fridge! Make yourself a short stack of these golden beauties and start the day off on the best foot ever.
Servings: 5 Servings
Calories: 205kcal
Ingredients
- 1 Cup Sourdough Starter
- 1 cup Milk
- ¼ cup Butter melted
- 1 Egg large
- 3 Tablespoons Granulated Sugar
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- 1 ½ cups All purpose flour
- Maple syrup & Fresh Fruit to serve
Instructions
- Combine wet ingredients in a medium bowl and whisk until smooth. Add dry ingredients to the wet and continue to mix until no lumps remain.1 Cup Sourdough Starter, 1 cup Milk, ¼ cup Butter, 1 Egg, 3 Tablespoons Granulated Sugar, 2 teaspoons Baking powder, ¼ teaspoon Salt, 1 ½ cups All purpose flour
- Add 3 Tablespoons of pancake batter to a skillet with melted butter
- Cook until you start to see bubbles arise to the surface of the pancake then flip until the second side also turns a golden brown.
- Serve with maple syrup and top with fresh fruit!Maple syrup & Fresh Fruit to serve
Video
Notes
Optional Variations
These pancakes have the slight tang of sourdough and the fluffiness of buttermilk pancakes, which in my world renders them perfect. That said, there are PLENTY of ways to customize them to your liking. Here are a few of my favorite variations:
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- Get creative with mix-ins. Sliced bananas, chocolate chips, or blueberries are all a great place to start.
- Make them dairy-free and/or vegan. Swap in your favorite plant-based milk and butter, then use either a flax egg or store-bought vegan egg replacer.
- Make fun shapes. Feel free to get creative! You can either free-hand them (which is easier if you use a squeeze bottle), or use a pancake mold.
- Swap maple syrup for fruit preserves. I’m a big fan of maple syrup on my pancakes, but fruit preserves, homemade nutella, all-natural nut butter, or honey make for a fine substitute!
- Turn them into pancake mini muffins. If you’ve ever had Danish aebleskivers, you know how delightful pancake bites can be. Feel free to hack your way to hygge heaven using your mini muffin tins. Grease them with butter, fill halfway with sourdough pancake batter, and bake at 350F for about 10 minutes, or until golden and cooked through.
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 382mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 371IU | Calcium: 133mg | Iron: 1mg
