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A plate with a stack of sourdough discard pancakes with a slice of them taken out.
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4.89 from 9 votes

Sourdough Discard Pancakes

Sourdough discard pancakes are so easy to make and don't require the batter to sit overnight. These pancakes are buttery, fluffy, and have that wonderful sourdough flavor. Cooked in butter on a skillet, gives these pancakes a beautiful golden brown exterior. Finish it off by topping with your favorite fresh fruit or pure maple syrup.
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 6 Depending on size of pancake
Calories: 162kcal
Author: Kristin

Ingredients

  • 1 Cup Sourdough Starter Discard
  • 1 Cup Milk
  • 1 tablespoon Honey
  • 1 Cup All-Purpose Flour Bread and Whole Wheat flour will work as well
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • t teaspoon Baking Soda
  • 1 Egg
  • Butter for Skillet

Instructions

  • In a medium-sized bowl, whisk together the starter, milk, and honey.
  • Add in the flour, salt, baking soda, and baking powder. Mix until just combined.
  • In a small bowl whisk the egg and fold it into the batter. Be careful to not overmix! See notes below as to why.
  • Over medium-low heat, warm up a cast iron griddle.
  • Add a little butter and spread over the griddle. This will add a nice buttery flavor to the pancakes and also help keep them from sticking.
  • Pour about a cup of the batter onto the skillet and let cook for a few minutes. Once you see little bubbles form all over and the other side is golden brown flip and cook the other side.
  • Transfer to a plate and repeat steps 5-7 until all the pancakes are done. See notes below on how to keep pancakes warm.
  • Serve with fresh berries, peanut butter, jam, or whatever your favorite toppings are.

Notes

Tips for making fluffy pancakes:

Do you struggle to get super-soft, fluffy pancakes? There are some very simple things you can do to help get that perfect texture.

  1. Do not overmix! If you try to mix out all the lumps the pancakes will turn out dense. Just whisk until everything is incorporated and avoid the temptation to keep whisking.
  2. Let it rest for a few minutes. Even though this recipe can be made right away if there is time to let it rest for 10 minutes it will only make them softer.
  3. Only flip once. Wait until the pancakes start to form tons of little bubbles and the other side is nice and golden brown. Avoid flipping it multiple times.

Nutrition

Calories: 162kcal | Carbohydrates: 29g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 155mg | Potassium: 107mg | Fiber: 1g | Sugar: 5g | Vitamin A: 107IU | Vitamin C: 0.05mg | Calcium: 98mg | Iron: 1mg