Sourdough Discard Pancakes
These fluffy sourdough discard pancakes are an easy way to use up extra sourdough starter while creating a comforting breakfast or snack. With a lightly tangy flavor, soft texture, and simple pantry ingredients, they are perfect for leisurely weekends or quick family meals.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Skillet
- Sifter
Ingredients
Pancake Batter
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sourdough discard or active sourdough starter
- 2 large eggs
- 1 cup whole milk plus more if needed
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil plus more for skillet
Instructions
- In a large bowl, combine the sourdough discard, eggs, whole milk, and vanilla extract.
- In another bowl, combine the flour, sugar, sea salt, and avocado oil. Add the wet mixture to the dry ingredients and whisk gently until combined.
- Cover the batter and refrigerate overnight to develop flavor and improve texture.
- The next day, sift the baking powder and baking soda into the chilled batter and whisk gently until smooth.
- Let the batter rest for at least 5 minutes before cooking.
- Heat a skillet over low heat and add a small amount of avocado oil.
- Pour about 1/3 cup of batter per pancake into the skillet. Cook until bubbles form on the surface and the bottom is golden brown.
- Flip and cook until the second side is golden brown and the pancakes are cooked through.
- Serve warm with toppings such as maple syrup, fresh berries, or strawberry sugar.
Notes
For best results, use fresh sourdough discard, avoid overmixing the batter, and cook over low heat for evenly cooked, fluffy pancakes. Finished pancakes can be refrigerated for up to 3 days or frozen for up to 1 month.