Sourdough Discard Pancakes

Here’s an easy and delicious recipe for sourdough discard pancakes—perfect for breakfast or brunch!

Ingredients (Makes about 8 pancakes):

• 1 cup sourdough discard (about 240g, unfed)

• 1 cup all-purpose flour (or whole wheat for added texture)

• 1 cup milk (or a milk alternative)

• 1 large egg

• 2 tablespoons melted butter (or oil, plus extra for cooking)

• 1 tablespoon sweetener (optional)

• 1 teaspoon vanilla extract (optional)

• 1 teaspoon baking soda

• ½ teaspoon salt

Instructions:

1. Prepare the Batter

1. In a large mixing bowl, combine the sourdough discard, flour, milk, egg, melted butter, sugar, and vanilla extract.

2. Stir until just combined. The batter will be slightly thick.

2. Add Baking Soda and Salt

1. Add the baking soda and salt to the batter. Stir gently until incorporated.

2. You’ll notice the batter starting to bubble—this is the baking soda reacting with the sourdough discard’s natural acidity, which makes the pancakes fluffy.

3. Heat the Pan

1. Heat a non-stick skillet or griddle over medium heat.

2. Lightly grease the surface with butter or oil.

4. Cook the Pancakes

1. Pour ¼ cup of batter onto the hot skillet for each pancake.

2. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.

3. Flip and cook for another 1–2 minutes, or until golden brown.

5. Serve

• Serve hot with butter, syrup, fresh fruit, or your favorite toppings.

Tips:

• Thinner Pancakes: Add a bit more milk if you prefer thinner pancakes.

• Flavor Variations: Add cinnamon, nutmeg, or chocolate chips to the batter for extra flavor.

• Storing Leftovers: Store cooked pancakes in the fridge for up to 2 days or freeze for longer storage.

Enjoy your tangy, fluffy sourdough discard pancakes!