Fluffy Sourdough Discard Pancakes (No Wait)
Make light, fluffy, and tangy pancakes using your sourdough discard. This simple recipe delivers golden brown results quickly, perfect for a weekend breakfast.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 6 medium pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1 large egg
- 1/4 cup milk (any kind)
- 1 tablespoon melted butter or oil, plus more for the griddle
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Combine the sourdough discard, egg, milk, and melted butter or oil in a medium bowl. Whisk until just combined.
- In a separate small bowl, whisk together the sugar, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix gently until just incorporated. Do not overmix; a few lumps are fine. The batter will be slightly thin.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle 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 per side, 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 and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For slightly tangier pancakes, let the mixed batter rest for 10 minutes before cooking.
- If you are interested in structured eating, this recipe fits well with general meal planning goals.
- Use a medium-low heat setting to achieve golden brown edges without burning the centers.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 7
- Cholesterol: 45