Description

Light, airy, and tangy pancakes made with sourdough discard. This zero-waste breakfast recipe is quick to prepare, kid-approved, and pairs perfectly with a rich brown butter maple syrup.

Ingredients

Scale

1 cup (240g) sourdough discard
1 cup (125g) all-purpose flour
1 teaspoon baking soda
2 large eggs, room temperature
1/2 cup (120ml) milk (whole milk or buttermilk)
2 tablespoons melted butter, cooled slightly
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup (56g) unsalted butter (for topping)
2 tablespoons pure maple syrup (for topping)
1/2 teaspoon cinnamon (for topping)
Pinch of salt (for topping)

Instructions

In a medium bowl, whisk together the flour, baking soda, sugar, and salt to ensure even distribution.
In a separate bowl or large measuring cup, whisk the eggs, milk, melted butter, and sourdough discard until smooth and uniform. Ensure the butter is warm, not hot.
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula or whisk until just combined. Stop mixing as soon as the flour disappears; lumps are acceptable and necessary for fluffiness.
Let the batter rest for 5-10 minutes while you heat the skillet. This allows the baking soda to react with the sourdough.
Heat a non-stick skillet or griddle over medium heat for about 2 minutes. Test readiness by flicking water drops onto the surface; they should sizzle and evaporate instantly.
Lightly grease the skillet with a paper towel dipped in oil or a small pat of butter.
Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface and pop, and the edges look set and dry.
Flip the pancake gently without pressing down. Cook for another 1-2 minutes until golden brown.
Transfer cooked pancakes to a plate and cover loosely with foil to keep warm.
While pancakes cook, melt the butter in a small saucepan over low heat. Add maple syrup, cinnamon, and a pinch of salt. Stir gently until warm and combined. Do not boil.

Notes

Do not overmix the batter; lumps indicate proper texture. Use medium heat to prevent burning the outside while the inside remains raw. Do not press down on pancakes when flipping. Batter should be cooked immediately after mixing as baking soda reacts quickly. Leftovers can be frozen and toasted for reheating.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 pancake with 1 tbs
Calories: 210
Sugar: 8
Sodium: 250
Fat: 9
Saturated Fat: 5
Carbohydrates: 28
Fiber: 1
Protein: 6

Keywords: sourdough discard, pancakes, breakfast, easy recipe, zero waste, fluffy pancakes, sourdough recipes, quick breakfast