Description
Fluffy, golden sourdough discard pancakes that come together fast and taste like a cozy weekend morning. They’re tender, lightly tangy, and the perfect no‑waste way to use up extra starter. One bowl, quick cook, and always a family favorite.
Ingredients
• 2 cups all‑purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 3/4 cups milk
• 1 cup sourdough discard
• 1 egg
• 2 tbsp melted butter (cooled slightly)
• 2 tbsp honey
Instructions
1. Preheat your skillet or griddle to medium‑low.
2. In a medium bowl, whisk together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Let the batter rest for 5 minutes.
6. Ladle your desired amount of batter onto the hot griddle.
7. Cook for 1–3 minutes, or until bubbles form in the center and the bottom is golden.
8. Flip and finish cooking on the second side.
9. Repeat with remaining batter.
10. Serve warm and enjoy.
Notes
• Letting the batter rest helps the baking soda react with the sourdough discard for extra‑fluffy pancakes.
• If the batter thickens while sitting, add a splash of milk to loosen it.
• Cook low and slow — medium‑low heat gives the best golden color without burning.
• Fresh‑milled flour works beautifully; just add 1–2 tablespoons of extra milk if needed.
• These pancakes freeze well and reheat perfectly in the toaster or air fryer.
- Category: Breakfast
- Cuisine: American