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Sourdough Discard Pancakes

These pancakes are a delicious way to reduce food waste and make scrumptious pancakes with sourdough starter discard. Top them with anything you like! They're as versatile as sliced bread.
Course Breakfast
Cuisine American
Servings 16 pancakes


  • 2 large eggs
  • ¾ cup sourdough discard
  • 1 cup dairy free milk
  • 3 Tbsp sugar or honey
  • 1 tsp vanilla extract
  • 4 Tbsp butter, melted
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt


  • In a large bowl, beat the two large eggs.
  • Whisk in the sourdough starter, milk, sugar or honey, vanilla extract and melted butter.
  • Cover the bowl with plastic wrap and let it sit in the fridge overnight, about 8 to 12 hours.
  • About 30 minutes before you plan to make the pancakes, take the batter out of the fridge to bring it up to room temperature.
  • Whisk in the baking soda, baking powder and salt. Let the batter rest again while you prepare the griddle and cooling rack.
  • Preheat the griddle to about 370°F, or until it's hot enough where you can only hold your hand over it for about 3 seconds. Lightly grease the griddle with butter.
    Prepare a cooling rack, since you'll probably make several batches of pancakes.
  • Using a ¼ measuring cup, pour ¼ cup rounds of the batter onto the hot griddle, spread out by an inch from each other. Once the bubbles pop around the edges of the top of the pancakes, flip them over. Once both sides are golden brown, set them on a cooling rack.
  • Wait for the griddle to reheat for a minute and re-grease with butter if needed. Keep making pancakes in batches until you use up all the batter.
Keyword breakfast, dairy free, meal prep, pancakes, sourdough, sourdough discard, sourdough starter, vegetarian