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Sourdough Pancakes (Using Sourdough Starter Discard)

4.9 from 29 reviews

We love these quick and easy sourdough pancakes using leftover starter. They’re super light and fluffy, freezer-friendly, and can be made vegan too!

Ingredients

Scale

Instructions

  1. In a large bowl, melt the butter. Let it cool slightly, and then add the eggs, milk and vanilla. Stir well.
  2. Add the sourdough starter and stir well.
  3. Add the remaining ingredients and stir well. Let the batter sit for about 30 minutes.
  4. Meanwhile, preheat the griddle.
  5. When the batter is ready, gently stir and use 1/3 cup measuring spoon to ladle pancake batter onto the hot griddle. Let the pancake cook for 2-3 minutes, until the edges are showing signs of being cooked and there are bubble on the top.
  6. Gently flip the pancake and continue to cook for 1-2 minutes.
  7. Serve hot with your desired toppings. We like butter and pure maple syrup.

Notes

We made these using a ½ cup measuring spoon, a 1/3 cup measuring spoon and a ¼ cup measuring spoon.

  • ½ cup batter was too much
  • ¼ cup batter was too little
  • 1/3 cup batter was just right!

Nutrition

Keywords: sourdough pancakes

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