This is my go-to recipe for pancakes. Not only does it use up two whole cups of sourdough discard, but they also taste amazing, and my kids gobble them right down. They are definitely healthier than your standard pancake recipe because of the sourdough, but they do not taste sour at all! Our favorite topping is homemade whipped cream and maple syrup. But they also go great topped with sliced bananas and pecans and a drizzle of syrup. Enjoy!
Sourdough Discard Pancakes
Need a use for your leftover sourdough starter? Try these delicious pancakes for a hearty breakfast or brunch. They are light and fluffy and taste so much better than regular pancakes. Plus, they take less than 10 minutes to make!
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2-3 tablespoons granulated sugar
- 1 teaspoon sea salt
- 2 tablespoons ground cinnamon
- 2 cups sourdough discard
- 1 1/2 cups milk (or more to thin the batter)
- 3 large eggs beaten
- 2 tablespoons liquid vegetable oil (I use avocado oil or olive oil)
Instructions
- In a large bowl, whisk together the flour, baking powder, soda, sugar, cinnamon, and salt.
- Add the sourdough starter, milk, egg, and oil.
- Whisk until combined.
- Heat the skillet to about 350 degrees.
- Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
- Cook for an additional 1-2 minutes or until the pancake is cooked through.
- Serve warm with your favorite toppings. We love homemade whipped cream and real maple syrup.
- Lasts in a plastic bag in the fridge for up to a week or up to a month in the freezer.
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