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5 from 1 vote

Sourdough Discard Pancakes

These Sourdough Discard Pancakes are light and fluffy, with a hint of tang from the starter. Plus, they are easy to make for a great family breakfast.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Pancakes
Calories: 120kcal
Author: Wendy

Ingredients

  • 1 ½ cups all purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sourdough starter either discard or bubbly
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoon butter melted

Instructions

  • Warm your skillet at medium low heat.
  • In a large bowl, mix together your dry ingredients: flour, sugar, baking powder, and salt.
  • Add your wet to your dry ingredients: sourdough, eggs, vanilla, and butter. Mix. Batter should be thinner than cake batter but not too liquid.
  • Spray your skillet with cooking spray. Using 1/4 cup, pour your pancake batter into the skillet. Let sit for about one to two minutes, or until small bubbles start to form. Then flip and continue to cook the other side for an additional minute.
  • Repeat step 5 until all the batter is gone.
  • Serve with maple syrup, or as is!

Nutrition

Serving: 1Pancake | Calories: 120kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 204mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 127IU | Calcium: 47mg | Iron: 1mg