Transform your leftover sourdough starter into fluffy pancakes with this simple recipe! Enjoy a delicious breakfast in under 30 minutes!

Scale

1 cup (125 g) all-purpose flour, measured by weight or spooned and leveled

1 tablespoon (12 g) granulated sugar

1 teaspoon baking powder

¼ teaspoon salt

1 large egg, at room temperature

1 tablespoon vegetable oil (or any neutral oil)

½ cup (118.29 g) sourdough discard

½ to ¾ cup milk (adjust for desired consistency)

Whisk Dry Ingredients: In a medium to large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Mix Wet Ingredients: In another bowl, mix together the egg, vegetable oil, and sourdough discard. Gradually stir in the milk until the batter reaches your desired consistency.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir just until everything is incorporated. It’s okay if the batter is slightly lumpy!
Prepare the Skillet: Lightly grease a nonstick skillet or griddle with butter and set it to medium/low heat. To test the heat, cook a small pancake using 2 tablespoons of batter.
Cook the Pancakes: Once the skillet is ready, pour ¼ cup of batter for each pancake. Flip the pancakes when the bubbles begin to slow down and the edges turn golden. They’re done when both sides are golden brown!
Serve: Serve your fluffy sourdough pancakes with maple syrup, fresh berries, or your favorite toppings!

Add Mix-ins: Customize your pancakes by folding in your favorite mix-ins like chocolate chips, blueberries, or nuts before cooking. Alternatively, sprinkle them on top after pouring the batter onto the skillet.
Keep Warm: To keep your pancakes warm while you cook the rest, place them on a lined baking sheet and pop them into a warm oven.
Storage: Once cooled, store the pancakes in an airtight container at room temperature for up to 1 day. For longer storage, keep them in the refrigerator for 3-5 days, or freeze for up to 1 month.

Keywords: Sourdough starter, maple syrup, powdered sugar, milk, eggs