The Only Sourdough Discard Pancakes Recipe You'll Ever Need

Ingredients

• 28 g Unsalted Butter (melted)
• 12 g Granulated White Sugar (1 tablespoon)
• 50 g Large Egg (about one medium egg, weight measured for consistency)
• 4 g Vanilla Extract (1 teaspoon, pure vanilla preferred)
• 235 g Whole Milk (1 cup, room temperature)
• 120 g Sourdough Starter (discard or active) (use starter that has been fed and is at peak activity or discard that has fallen back down; roughly ½ cup)
• 145 g All-Purpose Flour (sifted)
• 14 g Baking Powder (1 tablespoon)
• 3 g Kosher Salt (½ teaspoon)
• 10 g Unsalted Butter or Neutral Oil (for greasing the pan)

Instructions

1. Melt Butter

   Place 28 g of unsalted butter in a small saucepan over low heat and melt it, or melt it in the microwave for about 15 seconds.

   Time: PT1M

2. Combine Butter and Sugar

   Add the melted butter to a mixing bowl, then stir in 12 g of granulated white sugar until fully dissolved.

   Time: PT2M

3. Add Egg and Vanilla

   Crack the 50 g egg into the bowl, add 4 g vanilla extract, and whisk vigorously until the mixture is smooth and pale.

   Time: PT2M

4. Incorporate Milk

   Pour 235 g whole milk into the bowl and whisk until fully combined.

   Time: PT1M

5. Add Sourdough Starter

   Stir in 120 g sourdough starter (discard or active) until the batter is uniform and no large lumps remain.

   Time: PT2M

6. Mix Wet Ingredients Thoroughly

   Whisk the wet mixture until it is smooth; at this stage you can whisk a bit longer because no flour is present yet.

   Time: PT2M

7. Combine Dry Ingredients

   In a separate bowl whisk together 145 g all‑purpose flour, 14 g baking powder, and 3 g kosher salt until evenly distributed.

   Time: PT2M

8. Add Half of the Dry Mix

   Add half of the dry mixture to the wet batter and whisk until the flour is fully dissolved.

   Time: PT1M

9. Finish Adding Dry Mix

   Add the remaining dry mixture and stir gently with a whisk or fork just until no dry flour spots remain. Stop mixing as soon as the batter comes together.

   Time: PT2M

10. Rest Batter

    Let the batter sit for 5–10 minutes to allow the flour to hydrate and the bubbles to settle.

    Time: PT7M

11. Preheat Cooking Surface

    If using a griddle, preheat it to about 350°F (177°C) for 5 minutes, then reduce to 300°F (149°C). If using a non‑stick skillet, preheat on medium‑low for 5 minutes.

    Time: PT5M

    Temperature: 350°F

12. Grease Pan

    Lightly coat the hot surface with a small amount of butter or neutral oil; the butter should sizzle but not turn brown.

    Time: PT1M

13. Cook First Side

    Using a ¼‑cup measuring cup, pour batter onto the pan. Cook for about 2 minutes, watching for bubbles to form and then set on the surface.

    Time: PT5M

14. Flip and Finish

    Flip each pancake carefully and cook the other side for 1–2 minutes, until golden brown and cooked through.

    Time: PT7M

15. Serve

    Stack the pancakes on a plate, add a pat of butter and drizzle real maple syrup. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

270

Protein

4-5g

Carbohydrates

30g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of Unsalted Butter: vegetable oil, margarine
• Instead of Granulated White Sugar: honey, maple syrup
• Instead of Large Egg: flax egg, applesauce (for binding)
• Instead of Vanilla Extract: almond extract, omit
• Instead of Whole Milk: 2% milk, plant‑based milk
• Instead of Sourdough Starter (discard or active): buttermilk (for tang)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Kosher Salt: table salt (use half the amount)
• Instead of Unsalted Butter or Neutral Oil: cooking spray, vegetable oil

Equipment Needed

• Mixing Bowl
• Whisk
• Kitchen Scale
• Measuring Spoons
• Measuring Cup (¼ cup)
• Griddle or Non‑Stick Skillet
• Spatula
• Stove

Critical Steps — Do Not Skip

• Do not over‑mix after the final addition of flour.
• Allow the batter to rest for 5–10 minutes.
• Cook on a steady temperature (300°F / 149°C) and flip when surface bubbles set.

Chef Tips from the Video

• Use a kitchen scale for all ingredients; it gives the most consistent results.
• If you prefer a milder sour flavor, reduce the starter to 80 g and add an extra 20 g of milk.
• For extra fluffiness, fold in a tablespoon of whipped cream into the batter just before cooking.

Troubleshooting

Storage

Refrigerator: Store leftover pancakes in an airtight container for up to 2 days; reheat in a toaster or skillet.

Freezer: Freeze cooked pancakes in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Reheat directly from frozen.

Room temperature: Do not leave pancakes at room temperature for more than 2 hours.

Make-Ahead Tips

• The batter can be rested up to 30 minutes before cooking; give it a gentle stir before using.
• Cooked pancakes freeze well; make a larger batch and freeze for quick breakfasts.

Frequently Asked Questions