Sourdough Pancakes

Sourdough discard pancakes on a plate with a fork full of pancake in the front of the plate.

Sourdough Discard Pancakes are perfect for your leftover sourdough discard to make fluffy and delicious pancakes. We love adding some fruit for flavored pancakes.

Course Breakfast

Cuisine American

Keyword discard pancakes, sourdough discard pancakes, sourdough pancakes

Prep Time 7

Cook Time 20

Total Time 27

Servings pancakes

Calories 158kcal

Author Courtney

Ingredients

3/4 cup all-purpose flour
1 cup sourdough discard
1 pinch salt
1/2 teaspoon cinnamon
1 tablespoon baking powder
1 teaspoon vanilla
1/8 cup sugar or maple sugar
1/2 cup milk we use oat milk for dairy free
1 egg or preferred egg alternative
1 tablespoon avocado oil or melted butter
any optional mix-ins we use frozen or fresh berries and bananas, chocolate chips are delicious too!

US Customary - Metric

Instructions

You can combine the wet and dry separately and then together, or just add everything into the same bowl altogether. Once combined let the batter rest for 5 minutes.
Once the batter is ready to cook, heat a skillet with a little avocado oil or butter.
Place 1/4 cup of pancake batter onto the pan and top with toppings or mix-ins if desired.
Gently flip the pancake once it has bubbles and air holes. Cook on the other side until the pancakes are cooked to desired browning.
Serve and enjoy.

Video

Notes

to make these dairy free you can use coconut milk, almond milk, or soy milk, these will all work with the buttermilk substitute method as well.
frozen blueberries will work in this recipe, just use the same amount as you would fresh. add flavor additions like fresh citrus zest, lemon or orange works well.
keep cooked pancakes warm in the oven while you're making the rest - we keep them warm in our oven at 250 degrees F.

Nutrition