Sourdough Discard Pancakes

These Sourdough Discard Pancakes are soft, fluffy, and golden around the edges with just a hint of tangy flavor. They're a great way to use up leftover sourdough discard, and you can have them ready to eat in about 25 minutes.

Course Breakfast

Cuisine American

Keyword pancakes, sourdough discard pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 115kcal

Author Katie Cooksey

Ingredients

1 cup sourdough discard 240 grams (100% hydration)
1 cup all-purpose flour unbleached
1/3 cup instant dry milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon salt
1 large egg
2 tablespoons melted butter or canola oil
3/4 cup cold water plus more as needed

Instructions

In a large bowl, whisk together the flour, dry milk powder, baking powder, baking soda, sugar, and salt.
Add the sourdough discard, egg, melted butter, and water.
Whisk just until combined. A few small lumps are fine. The batter should be thick but pourable. If it is too thick, add additional water 1 tablespoon at a time.
Let the batter rest for 2–3 minutes while heating a nonstick skillet or griddle over medium-low to medium heat.
Lightly butter the skillet. Pour about 1/4 cup batter per pancake onto the hot skillet.
Cook until bubbles begin forming across the surface and the edges look set. Flip once and continue cooking until the second side is golden brown and the pancake is cooked through.
Serve warm with butter and maple syrup.

Nutrition