Sourdough Discard Pancakes
Feeding a starter means extra discard every time. Don't toss it! These pancakes are tangy, fluffy, and ready before the coffee is.
You'll need
- 1 cup (about 240 g) sourdough discard
- 1 large egg
- ¼ cup milk
- ½ cup all-purpose flour
- 1 tbsp sugar or honey
- 2 tbsp melted butter, plus more for the pan
- ½ tsp baking soda
- ¼ tsp salt
Let's make it
- Whisk the discard, egg, milk, sugar and melted butter together.
- Stir in the flour, baking soda and salt until just combined. A few lumps are fine. It will get bubbly.
- Heat a buttered skillet over medium.
- Pour ¼ cup of batter per pancake. Cook until bubbles pop on top, about 2–3 minutes.
- Flip and cook 1–2 minutes more. Serve with syrup or honey butter.
Daly's tip: Discard straight from the fridge works great. If the batter is too thick, add a splash more milk.
Best with Starter + booklet from Daly Bread. Want a copy for the fridge? Grab the printable recipe cards.