Fluffy Sourdough Discard Pancakes
These fluffy sourdough discard pancakes are the perfect way to use up leftover starter! Light, tender, and just the right amount of tangy, they’re easy to customize with chocolate chips, fruit, or your favorite toppings. A fun and delicious breakfast your whole family will love!
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp coconut sugar
- 1 tsp salt
- 1 cup sourdough discard unfed
- 1 1/2 cups whole milk
- 1 egg
- 2 tbsp avocado oil
- 1-2 cups chocolate chips or other mix-ins of your choosing, optional
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the sourdough discard, milk, egg, and avocado oil. Stir until just combined-do not over mix.
- Gently fold in any optional mix-ins like chocolate chips or fruit.
- Preheat a frying pan or griddle over medium-low heat and lightly grease with oil or butter.
- Scoop 1/4 to 1/3 cup of batter per pancake onto the heated surface.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook and additional 1-2 minutes, until golden brown and cooked through.
- Repeat with remaining batter.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
- This recipe makes about 12 pancakes (depending on size), which equals roughly 4–6 servings. Each pancake is approximately 150 calories without toppings or mix-ins. Based on 6 servings (2 pancakes each), that’s about 300 calories per serving.
- Best when cooked low and slow to avoid burning and allow the centers to cook through.
- For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
- These pancakes are delicious plain, but don’t be afraid to make them your own with fun seasonal add-ins!