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–+ servings
Sourdough discard pancakes stacked on a plate.

The Best Sourdough Discard Pancakes

Turn your sourdough discard into a breakfast favorite with these fluffy and flavorful sourdough discard pancakes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 8 inch pancakes
Calories: 160kcal

Equipment

Ingredients

  • 2 Cups Sourdough discard
  • 2 tbsp Sugar
  • 2 tbsp Honey
  • 1 tsp Vanilla
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 2 large eggs
  • Coconut oil for greasing the skillet

Instructions

  • Prep the Skillet
    Put 2 tablespoons of coconut oil into your skillet and allow to preheat over medium heat.
  • Preparing the Sourdough Starter Discard
    To a bowl add the starter, honey, sugar, vanilla, salt, and eggs. Mix thoroughly until it is thoroughly combined. If you are pulling your starter directly from the refrigerator that is perfectly fine you will still end up with the same results but the mixing process will take a little longer.
  • Mix in Baking Soda
    Once the mixture is thoroughly mixed add in the baking soda and mix just enough to dissolve any clumps and until you see bubbles forming. If you overmix you will get flat pancakes.
  • Cooking Pancakes
    Pour pancake batter into the preheated skillet. The key to cooking pancakes is only flipping one time. So allow each pancake to cook for approximately 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
  • Serving
    Stack the cooked pancakes on a plate and serve with your favorite toppings such as maple syrup, fresh berries, sliced bananas, whipped cream, melted butter, or even a dollop of yogurt.

Nutrition

Serving: 1pancake | Calories: 160kcal