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–+ servings
plate of sourdough pancakes

Sourdough Discard Pancakes

Mandy Jackson
Makes about 2 dozen medium pancakes.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1 ½ cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sourdough starter discard
  • 1 cup whole milk
  • 4 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla (optional)

Instructions
 

  • Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the discard, milk, butter, eggs, and vanilla and stir to combine well. Be careful not to over-mix! The batter will be lumpy.
    Heat a large non stick skillet or griddle over medium heat (I use the 375 degree setting on my griddle). Add batter in ¼ cup scoops, being careful not to overcrowd. Cook for 1-2 minutes, until edges have firmed up and bubbles begin appearing on the tops of the pancakes. Flip and cook 1 minute more. Remove to a plate. Continue until all the batter has been used.
    Serve immediately with your favorite pancake toppings!
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