Sourdough Discard Pancakes

Fluffy, tangy pancakes that use up your starter discard.

Time: 20 minYield: 8–10 pancakesDifficulty: easy

discardbreakfastpancakeseasy

Pancakes are bread. Not metaphorically — they're a leavened batter cooked on a griddle. Sourdough discard adds a gentle tang and makes the crumb more tender than any box mix. This is the best use of discard that isn't crackers.

Ingredients

240 g	sourdough discard— unfed, straight from the fridge is fine
120 g	all-purpose flour
1 tsp	baking powder
½ tsp	baking soda
1 tbsp	sugar
½ tsp	salt
1 large	egg
30 g	unsalted butter— melted, plus more for the pan
120 ml	whole milk— add more to thin if needed

Method

1
Mix dry ingredients
Whisk flour, baking powder, baking soda, sugar, and salt together in a large bowl.
2
Mix wet ingredients
In a separate bowl, whisk together the discard, egg, melted butter, and milk.
3
Combine
Pour the wet ingredients into the dry and fold until just combined. Lumps are fine — overmixing develops gluten and makes tough pancakes. Let the batter rest 5 minutes while the pan heats.
4
Cook
Heat a skillet or griddle over medium heat. Melt a small knob of butter. Pour ~60 ml of batter per pancake. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more.
5
Serve
Serve immediately with maple syrup, fresh fruit, or a dusting of powdered sugar.

Tips

Cold discard straight from the fridge works perfectly — no need to bring it to room temperature.
If your discard is very thick, add a splash more milk to reach a pourable consistency.
For extra lift, let the batter rest 10 minutes after mixing.