Sourdough Discard Pancakes

A cross between a pancake and a crepe these sourdough discard pancakes are thin yet soft, and a perfect balance of tangy and sweet.

Course Breakfast

Cuisine American

Keyword sourdough discard, sourdough discard pancakes, sourdough pancakes

Prep Time 5

Cook Time 4

Total Time 20

Servings people

Calories 241kcal

Author Amy

Place skillet over medium-low heat.
To a large bowl mix together, eggs, sourdough discard, butter, maple syrup, salt and eggs until smooth.
Sprinkle in the baking powder and mix until smooth.
Add a little fat (butter, coconut, avocado, or olive oil) to the hot griddle, and pour in 1/4 cup of batter portions onto the skillet.
Cook for 3-4 minutes. You will know it's time to flip when there are no more bubbles forming and popping on the top of the pancake.
Flip and cook about 2 minutes or more until a golden color forms.
Once they are done cooking place on a plate or baking sheet.
Continue pouring sourdough pancake batter on the skillet and cooking until all the pancakes are made.
Top with your favorite toppings and serve.

While these are called sourdough discard pancakes, if you have active fed sourdough starter that will also work.
Add in your favorite add-ins. Try chocolate chips, fresh berries, or sliced bananas after you pour the batter onto the skillet. This way all the yummy things are not just sinking to the bottom of the pancake batter.
You will know it's time to flip when there are no more bubbles forming and popping on the top of the pancake.
If you use discard you have fed in over a day these pancakes will be really sour.