The Best Sourdough Discard Pancakes
A cozy, homestead-style pancake recipe that uses sourdough discard for extra flavor and fluff. Perfect for weekend breakfasts, meal prep, or freezing for easy weekday mornings.
Equipment
- Mixing Bowl
- Wooden Spoon or Whisk
- Measuring Cups & Spoons
- Skillet or Cast-Iron Pan
- Spatula
- Storage Containers (if freezing leftovers)
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1 cup sourdough starter fed or unfed
- 3 tbsp melted butter
- 1 cup milk or almond milk, oat milk, coconut milk
- 2 eggs
- 2 –3 tbsp maple syrup or honey
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the sourdough starter, melted butter, milk, eggs, maple syrup or honey, and vanilla until smooth.
- Gently stir the dry ingredients into the wet ingredients. Mix until just combined, some small lumps are perfectly fine.
- Heat a skillet over medium and melt a little butter or oil. Pour about ⅓ cup of batter per pancake.
- Cook until bubbles form and the edges start to look set, then flip and cook 1 more minute or until golden.
- Serve warm with butter, maple syrup, berries, yogurt, or your favorite toppings.
Notes
Best Add-Ins
- Chocolate chips, cacao nibs, or carob chips
- Blueberries, strawberries, blackberries, raspberries, or chopped apples
- Walnuts or pecans
- Shredded carrots or zucchini
Favorite Ways to Serve
- Butter & maple syrup
- Greek yogurt & natural peanut butter
- Cottage cheese & fresh berries
- Fruit syrup
- Baked apple slices with cinnamon
Storage Tips
- Fridge: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 6 months.
- Reheat in the toaster or oven for an easy grab-and-go breakfast.