Use your sourdough starter leftovers to make these incredibly light, fluffy, and tangy pancakes. This zero waste breakfast recipe is quick and easy for any morning.
Author:ariathompson
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:8 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup sourdough discard
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup milk (buttermilk sourdough pancakes work well)
2 tablespoons melted butter or oil, plus more for the griddle
Instructions
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixture creates the structure for light and airy pancakes.
In a separate small bowl, whisk together the sourdough discard, egg, and milk until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and reduces fluffiness.
Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes, until golden brown.
Serve immediately with your favorite toppings, like maple syrup.
Notes
For maximum tang and fluffiness, let the mixed batter rest on the counter for 10 minutes before cooking. This allows the baking soda and baking powder to activate fully with the acid in the discard.
If your discard is very thick, you may need to add an extra splash of milk to reach the correct pouring consistency.
These are excellent for a weekend brunch idea and are a great way to use sourdough starter leftovers.