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–+ servings
sourdough discard pancakes on a plate with butter and maple syrup.
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5 from 1 vote

Sourdough Discard Pancakes

Sourdough Discard Pancakes are a delicious and easy way to use up your leftover sourdough starter. These fluffy and flavorful pancakes have a tangy taste that's unique to sourdough. They're perfect for a hearty breakfast or brunch, and they pair well with a variety of toppings.
Prep Time10 minutes
Cook Time10 minutes
Sponge Ferment12 hours
Total Time12 hours 20 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 15 Medium Pancakes
Calories: 142kcal
Author: Kelly
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Equipment

Ingredients

Overnight Sponge

  • 1 cup sourdough starter from feeding discard
  • 2 cups all-purpose flour
  • 2 tablespoon granulated sugar
  • 2 cups buttermilk

Batter

  • Overnight sponge above
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
US Customary - Metric

Instructions

Make The Overnight Sponge

  • Remove 1 cup (227 grams) of starter from your stirred-down refrigerator starter and place in a large sized bowl. Add in the flour, sugar, and buttermilk, and combine well. Cover with a loose weave towel – flour sack towels work great for this! Let sit at a cool room temperature (65-70°F or 18-21°C) for about 12 hours or overnight.

Make Sourdough Discard Pancakes

  • In a small bowl, beat the eggs into the oil or butter. Add to the overnight sponge and gently mix together until just combined.
  • Add salt and baking soda and stir again until just combined.
  • Preheat and lightly grease your griddle or frying pan. Scoop ¼ cup of batter for each pancake and place on griddle. Be sure to give the pancakes room to spread and allow for space for flipping the pancake.
  • Flip pancakes over when you see bubbles form and pop on top of the pancake. The pancakes bottom should also be golden brown. Flip over, and allow the second side to brown.

Notes

  • For a thicker batter, add more flour.
  • For a thinner batter, add more milk.
  • Cook the pancakes over medium heat to prevent burning.
  • Pancakes are best served warm.

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 232mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 85IU | Calcium: 43mg | Iron: 1mg
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