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Sourdough Discard Pancakes

Turn your sourdough discard into delicious, fluffy pancakes with this simple recipe that reduces waste and adds unique flavor to your breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup sourdough discard Use your leftover sourdough starter.
  • 1/2 cup all-purpose flour You can substitute with whole wheat or gluten-free flour.
  • 1 tablespoon sugar Optional, adjust to taste.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup milk Use your preferred non-dairy alternative if desired.
  • 1 large egg
For Cooking
  • Optional butter or oil For cooking; can use canola, olive oil, etc.

Method
 

Preparation
  1. In a large mixing bowl, sift together the all-purpose flour, baking powder, sugar, and salt.
  2. In another bowl, whisk together the sourdough discard, milk, and egg until fully incorporated.
  3. Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the surface.
  2. Pour about 1/4 cup of the batter onto the skillet for each hoecake. Cook for 2-3 minutes, or until bubbles form on the surface.
  3. Flip over and cook the other side until golden brown.
  4. Remove from the skillet and keep warm, repeating until all batter is cooked.
  5. Serve warm with your favorite toppings like fresh fruits, syrup, or yogurt.

Notes

Experiment with flours for different textures and flavors. Store leftovers in an airtight container in the fridge for up to three days. Reheat on a skillet or in the microwave.