Sourdough Discard Pancakes

5 from 8 votes

Ditch the store-bought pancake mix. These sourdough discard pancakes are light, fluffy, and easy to make! Made with leftover sourdough starter discard, these delicious pancakes are family-friendly and ready in 30 minutes!

Prep Time8

Cook Time25

Total Time33

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 159kcal

Author: Anjali Shah

Equipment

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3 tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sourdough starter discard
2 cups almond milk
2 tbsp lemon juice
2 eggs
¼ cup olive oil

Instructions

Whisk together the flours, sugar, baking powder and salt. Set aside.
In a separate bowl whisk together the remaining ingredients.
Pour the wet ingredients into the dry and whisk until smooth.
Allow the batter to rest for 10 minutes before cooking.
Heat a skillet over medium heat and lightly spray with spray oil.
Drop a ¼ cup of the batter into the heated skillet and cook for 3-4 minutes until bubbles start to appear.
Turn the pancakes over and continue to cook for another 4-5 minutes.
Remove and repeat with remaining batter.
Serve with your favorite pancake toppings.

Video

https://youtu.be/0vaCGz4ghow

Notes

Substitute both flours for gluten free flour to make these pancakes gluten free.
To make these pancakes vegan friendly substitute the eggs with flax eggs.
Store left over pancakes covered in the fridge for up to 3 days.
Do not overmix the batter, and let the batter rest! Baking powder activates as soon as it mixes with a liquid. Rested batter makes fluffier pancakes.
If the pancakes brown too quickly, turn the heat down to medium low. You don't want the bottoms to burn before the insides can cook. I always like to test a mini pancake first so that I don't end up wasting a pancake!
Use a portion scoop for even and uniform pancakes! It's much easier than a measuring cup.
You can adjust the ratio of liquid to flour depending on how thick you want your pancakes to be. Using more flour will give you thick, cakey pancakes, using more liquid will give you thin, crispy and chewy pancakes.

Nutrition