These sourdough pancakes are easy, fluffy, tender and flavorful — and the perfect way to use up that leftover sourdough starter discard!
- all-purpose flour, plus more as needed
- s granulated sugar
- s baking powder
- milk, plus more as needed
- to ounces (weight) sourdough starter
- s butter, melted and cooled slightly
- In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined.
- In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add flour mixture and melted butter; stir until combined. The batter should be thick, but not so thick that it won’t spread at all on a hot griddle; depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.
- Heat a griddle or large nonstick skillet over medium heat. Brush surface lightly with oil or butter.
- Spoon scant 1/4-cupfuls of batter onto hot surface. Cook 2 to 3 minutes until bubbles begin to form on top of pancakes and edges are dry; flip and cook another 1 to 2 minutes or until golden on both sides and cooked through.
- Serve warm with your favorite toppings!
- To make these pancakes dairy-free, use oat milk in place of the milk and vegan buttery spread or coconut oil in place of the butter.
Keywords: sourdough starter pancakes, sourdough discard pancakes, homemade pancakes