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Sourdough Discard Pancakes: A Delicious Way to Reduce Waste!

Sourdough Discard Pancakes
Print Recipe

Sourdough Discard Pancakes are a delightful way to use leftover sourdough starter, creating fluffy and flavorful pancakes while reducing food waste.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter

Instructions

  1. In a large bowl, mix together the sourdough discard, milk, egg, and melted butter until well combined.
  2. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  7. Repeat with the remaining batter, adjusting the heat as necessary.
  8. Serve warm with your favorite toppings.

Notes

  • For a vegan version, substitute milk with plant-based milk and use a flax egg instead of a regular egg.
  • These pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Feel free to add mix-ins like blueberries or chocolate chips to the batter for extra flavor.

Nutrition

Find it online: https://howeats.com/sourdough-discard-pancakes-reduce-food-waste/