Sourdough Discard Pancakes

4.56 from 9 votes

A delicious recipe for Sourdough Discard Pancakes - a great way to start your weekend and use up some sourdough discard!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 138kcal

Author: Jessica Vogl

Equipment

Ingredients

2 Tablespoons unsalted butter melted and cooled, plus more for skillet
1 ½ cups all-purpose flour
2 Tablespoons granulated sugar
3 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground nutmeg
2 eggs beaten
1 ¼ cups milk non-dairy or regular dairy
2 teaspoons vanilla extract
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
1 Tablespoon orange zest optional

US Customary - Metric

Instructions

Melt the butter and set aside to cool.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and nutmeg. Set aside.
In a medium bowl, beat the eggs. Add the milk and vanilla extract and whisk to combine. Add the sourdough discard, orange zest, and melted butter. Stir until combined.
Pour the wet ingredients into the dry ingredients, and whisk until smooth.
Grease a skillet with butter or cooking spray and heat over medium-low heat*. Pour approximately ⅓ cup of batter into the center of the pan. Cook for 2-3 minutes until the pancake is bubbling, the edges are starting to set, and the bottom is lightly browned. Carefully flip the pancake and cook an additional 2-3 minutes until lightly browned on both sides. Transfer to a plate.
Repeat with remaining pancakes. Serve immediately with your favorite toppings!

Video

Notes

*Temperatures may vary based on your stovetop. I recommend cooking pancakes over either medium or medium-low heat.

To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g). You do not need to change any other ingredients in the recipe.

Nutrition