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–+ servings
A huge pile of sourdough pancakes on a dinner plate.

Sourdough Discard Pancakes

Kate Schat
Itching to use your sourdough but it isn't ready for bread? That 'discard' is perfect for these dellicious pancakes.
4.63 from 16 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 262 kcal

Ingredients
  

  • 1 tablespoon sugar
  • β…› teaspoon salt
  • β…› teaspoon baking soda
  • 2 eggs
  • 1 tablespoon oil
  • 1 cup sourdough starter
  • Extra flour

Instructions
 

  • Combine sugar, salt, and baking soda in a bowl. Then add eggs and oil.
  • Mix well then add 1 cup sourdough starter/discard that was fed at LEAST 12 hours ago, has risen and fallen and is runnier now.
  • Mix well. Check if it's a good pancake batter thickness. If not:
  • Add 2-4 tablespoon flour to thicken as needed. Don't sweat if you need more than that. I've used all-purpose, whole wheat, spelt, buckwheat; most flours work here.
  • Cook ΒΌ cup scoops on a hot griddle or buttered cast iron pan until bubbles form and pop on outside of pancakes. Flip, cook until fluffy, and bounce back. Enjoy!

Nutrition

Calories: 262kcalCarbohydrates: 30gProtein: 9gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 278mgPotassium: 61mgFiber: 1gSugar: 6gVitamin A: 238IUCalcium: 25mgIron: 1mg
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