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Sourdough Discard Pancakes
Desi

Sourdough Discard Pancakes

Fluffy pancakes made straight from unfed sourdough discard, no starter maintenance required, just mix and cook.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest (Batter) 10 minutes
Total Time 35 minutes
Servings: 10 pancakes (about 4 servings)
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Video Notes

Ingredients
  

  • 240 g (1 cup) sourdough discard, unfed
  • 125 g (1 cup) all-purpose flour
  • 180 g (¾ cup) whole milk
  • 1 large egg
  • 25 g (2 Tbsp) granulated sugar
  • 28 g (2 Tbsp) unsalted butter, melted and cooled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp fine sea salt

Equipment

  • Griddle or large nonstick skillet
  • Ladle or ¼-cup measuring cup
  • Large mixing bowl
  • Whisk

Method
 

  1. Whisk discard, milk, egg, sugar, and melted butter together until smooth.
  2. Sprinkle flour, baking soda, baking powder, and salt over the top and whisk just until combined.
  3. Rest the batter 10 minutes while the griddle preheats over medium heat.
  4. Lightly grease the hot griddle. A drop of batter should sizzle gently.
  5. Pour ¼ cup of batter per pancake and cook 2-3 minutes, until bubbles form across the surface and the edges look set.
  6. Flip and cook 1-2 minutes more, until golden. Regrease the griddle between batches.
  7. Serve warm with butter and syrup, or hold finished pancakes in a 200°F oven while you finish the batch.

Video

Notes

Unfed discard straight from the fridge works perfectly here. There's no need to feed your starter or bring it to room temperature first.