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Marie Friedt

Quick and Easy Sourdough Discard Pancakes

Use up some of that sourdough discard you've been storing in your fridge on a delicious, home made breakfast. These fluffy pancakes won't disappoint! Did I mention how easy they are?
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tbsp Salted Butter
  • 2 Eggs
  • 1 ½ cups Sourdough Starter Discard
  • 1 cup Whole Milk
  • 1 tsp Vanilla
  • 1 ⅓ cup All Purpose Flour
  • ¼ Cup Whole Wheat Flour
  • 3 tbsp Honey
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 dash Salt
Method 2
  • 2 Egg Yolks
  • 2 Egg Whites

Method
 

  1. Melt your butter, set it aside
    4 tbsp Salted Butter
  2. In a separate bowl, combine the eggs, milk, sourdough starter discard, and vanilla
    2 Eggs, 1 ½ cups Sourdough Starter Discard, 1 cup Whole Milk, 1 tsp Vanilla
  3. In another separate bowl, combine your flour, baking soda, baking powder, salt and honey
    1 ⅓ cup All Purpose Flour, ¼ Cup Whole Wheat Flour, 3 tbsp Honey, 1 tsp Baking Soda, 1 dash Salt, 1 tsp Baking Powder
  4. Make a well in the middle of your dry ingredients - pour the wet ingredient mixture into the dry ingredients and stir until there are no dry clumps
  5. Add your melted butter and mix just until combined
  6. Melt some butter on your griddle/skillet surface before pouring your batter on it
  7. Pour about 1/4 cup of batter for each pancake onto your preheated surface and flip the pancakes once the bubbles coming through the batter pop/open at the top (in opposed to remaining just under the surface of the pancake)
Method 2 | For Fluffier Pancakes
  1. Melt your butter and set it aside
    4 tbsp Salted Butter
  2. Separate your egg yolks from the whites, and place in separate bowls
    2 Eggs
  3. Combine the egg yolks with your milk, sourdough starter discard, and vanilla
    1 ½ cups Sourdough Starter Discard, 1 cup Whole Milk, 1 tsp Vanilla, 2 Egg Yolks
  4. In a separate bowl mix your flour, baking soda, baking powder, salt, and honey together
    1 ⅓ cup All Purpose Flour, ¼ Cup Whole Wheat Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, 1 dash Salt, 3 tbsp Honey
  5. Just like in Method 1, you will make a well in the middle of your dry ingredients and pour the wet ingredient mixture into the dry ingredients and stir until there are no dry clumps
  6. Add your melted butter and mix just until combined
  7. Beat your egg whites to form stiff peaks
    2 Egg Whites
  8. Using a spatula, fold your egg whites into your pancake batter to carefully combine
  9. Melt some butter on your griddle/skillet surface before pouring your batter on it
  10. Pour about 1/4 cup of batter for each pancake onto your preheated surface and flip the pancakes once the bubbles coming through the batter pop/open at the top (in opposed to remaining just under the surface of the pancake)

Notes

  • Feel free to add more milk if your batter seems too stiff