Sourdough Discard Pancakes (Fluffy, Tangy & Cozy)
These sourdough discard pancakes are everything a slow Saturday should be — warm, fluffy, and just a little tangy. Made with unfed sourdough starter you’d normally toss, they turn kitchen scraps into golden stacks with crisp edges and soft centers. Mix them up in minutes or rest the batter overnight for deeper flavor. Perfect for busy mornings or lazy brunches alike.
Servings 1
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tsp vanilla optional
Instructions
- Whisk milk, egg, butter/oil, vanilla, and discard.
- Add dry ingredients; stir just until combined.
- Rest 5–10 minutes (or overnight).
- Heat skillet over medium, grease lightly.
- Pour ¼ cup batter; cook 2–3 minutes until bubbles form. Flip; cook 1–2 minutes.
- Serve warm with butter and maple syrup.