Sourdough Discard Pancakes
Soft, fluffy sourdough discard pancakes made with simple ingredients. This easy sourdough discard recipe is perfect for breakfast, meal prep, and freezer-friendly pancakes.
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Sea Salt
Wet Ingredients
- ½ cup Sourdough Discard
- ¾ cup Soy Milk, Adjust as needed, batter should be on the thicker side
- 1 tbsp Olive Oil
- 1 Egg, To make vegan sub with a flax egg - combine 1 tbsp flax meal with 2 tbsp water, stir, and let rest for a few min to thicken
- 2 tbsp Cane Sugar
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the sourdough discard, soy milk, olive oil, egg, and sugar until smooth.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Do not overmix. A few lumps are fine.
- Let the batter rest for at least 5 minutes.
- Heat a nonstick pan over medium heat and lightly grease with avocado oil spray or butter.
- Pour batter onto the pan (about 1/4 cup per pancake).
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden.
- Serve warm or let cool and freeze for later.