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Delicious easy sourdough discard pancakes stacked with syrup and butter

Sourdough Discard Pancakes

Fluffy and lightly tangy pancakes made with sourdough discard, perfect for using up leftovers and achieving a comforting breakfast with minimal effort.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard Room temperature is easiest to mix.
  • 1 cup milk Any kind of milk works.
  • 1 large egg
  • 2 tbsp melted butter or oil
  • 1 tbsp sugar Optional, but recommended for flavor.
  • 1 tsp vanilla Optional, adds a cozy flavor.
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder Ensure it's fresh for better lift.
  • 1 tsp baking soda Helps balance acidity from the sourdough.
  • 1/2 tsp salt

Method
 

Preparation
  1. Whisk together sourdough discard, milk, egg, melted butter, sugar, and vanilla in a bowl.
  2. Sprinkle in flour, baking powder, baking soda, and salt.
  3. Stir until just combined. A few lumps are okay.
  4. Rest the batter for 5 minutes while the pan heats.
Cooking
  1. Heat a lightly greased skillet over medium heat.
  2. Pour batter onto the skillet and cook for about 2 to 3 minutes per side, or until golden brown.

Notes

For best results, allow the batter to rest before cooking. Tips for tweaking the sourdough flavor can enhance your pancakes to your liking.