17 Delicious Sourdough Discard Recipes Pancakes Amazing

So, you’ve been nurturing your sourdough starter with love, but what about those leftover bits you usually toss? It’s time to turn that sourdough discard into something spectacular! From fluffy pancakes to savory delights, our roundup of 17 delicious recipes will inspire you to bake, fry, and feast your way through every last bit. Ready to transform your discard into culinary gold? Let’s dive in!

Fluffy Sourdough Discard Pancakes

These pancakes turn your sourdough discard into a breakfast masterpiece. They’re light, airy, and have a subtle tang that pairs perfectly with maple syrup.

Ingredients

• For the batter:
• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 egg
• 1/2 cup milk
• 2 tbsp melted butter

Instructions

1. In a large bowl, whisk together the sourdough discard, flour, sugar, salt, and baking soda.
2. Add the egg, milk, and melted butter to the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
6. Serve immediately. Tip: For extra flavor, add a pinch of cinnamon to the batter before cooking.

Outstandingly fluffy with a slight chew, these pancakes have a unique depth of flavor. Try topping them with fresh berries and a dollop of yogurt for a refreshing twist.

Blueberry Sourdough Discard Pancakes

Very few things beat the comfort of homemade pancakes, especially when they’re made with a tangy sourdough discard and bursting with blueberries. This recipe turns your discard into a breakfast masterpiece.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For cooking:
  • 1 cup fresh blueberries
  • Butter or oil for the pan

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, and salt.
2. Add milk, egg, and melted butter to the dry ingredients. Mix until just combined. Tip: Overmixing leads to tough pancakes.
3. Gently fold in blueberries. Tip: Coating blueberries in flour prevents them from sinking to the bottom.
4. Heat a non-stick pan over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip pancakes and cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.

Hearty and fluffy, these pancakes have a slight tang from the sourdough, balanced by the sweetness of blueberries. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Chocolate Chip Sourdough Discard Pancakes

Whip up a batch of these pancakes to transform your sourdough discard into a breakfast delight. They’re fluffy, slightly tangy, and packed with chocolate chips for a sweet start to your day.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For cooking:
  • 1/2 cup chocolate chips
  • Butter or oil for the pan

Instructions

1. In a large bowl, whisk together the sourdough discard, flour, sugar, baking soda, and salt.
2. Add the milk, egg, and melted butter to the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough pancakes.
3. Fold in the chocolate chips gently. Let the batter rest for 10 minutes to activate the baking soda.
4. Heat a non-stick pan over medium heat (350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for the edges to look set before flipping.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes are browning too quickly.

Vibrant with a crisp edge and soft center, these pancakes offer a delightful contrast. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Banana Nut Sourdough Discard Pancakes

Ready to turn your sourdough discard into something delicious? These Banana Nut Sourdough Discard Pancakes are a perfect way to start your day with a twist.

Ingredients

• For the pancakes:
  • 1 cup sourdough discard
  • 1 ripe banana, mashed
  • 1 egg
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup chopped walnuts
  • 2 tbsp butter, melted
• For cooking:
  • Butter or oil, for greasing

Instructions

1. In a large bowl, mix the sourdough discard, mashed banana, egg, maple syrup, and vanilla extract until well combined.
2. Add the flour, baking soda, and salt to the wet ingredients. Stir until just combined. Tip: Overmixing can lead to tough pancakes.
3. Fold in the chopped walnuts and melted butter gently. Tip: Let the batter sit for 10 minutes for fluffier pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat as needed to prevent burning.
7. Serve warm with additional maple syrup and banana slices if desired.

Enjoy the unique tangy flavor and fluffy texture of these pancakes. They pair wonderfully with a dollop of yogurt or a sprinkle of cinnamon for an extra kick.

Cinnamon Roll Sourdough Discard Pancakes

Just when you thought sourdough discard couldn’t get any better, these pancakes prove otherwise. They’re a perfect blend of sweet and tangy, with a hint of cinnamon that’ll make your morning.

Ingredients

• For the pancakes:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter
• For the cinnamon swirl:
  • 2 tbsp melted butter
  • 2 tbsp brown sugar
  • 1 tsp cinnamon

Instructions

1. In a large bowl, mix sourdough discard, flour, sugar, baking soda, and salt.
2. Add milk, egg, and 2 tbsp melted butter to the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough pancakes.
3. Let the batter rest for 10 minutes to activate the baking soda.
4. While the batter rests, mix 2 tbsp melted butter, brown sugar, and cinnamon in a small bowl for the swirl.
5. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter per pancake.
6. Drizzle cinnamon swirl mixture over each pancake. Use a toothpick to swirl it into the batter. Tip: Work quickly before the batter sets.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes brown too quickly.

Soft with a slight chew, these pancakes offer a delightful contrast between the tangy sourdough and sweet cinnamon. Serve them stacked high with a drizzle of maple syrup for extra indulgence.

Pumpkin Spice Sourdough Discard Pancakes

Zesty mornings call for something special, and these Pumpkin Spice Sourdough Discard Pancakes answer perfectly. They’re a clever way to use sourdough discard, infused with warm autumn flavors.

Ingredients

For the pancakes

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup pumpkin puree

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, salt, and pumpkin pie spice.
2. Add milk, egg, melted butter, and pumpkin puree to the dry ingredients. Mix until just combined. Tip: Overmixing leads to tough pancakes.
3. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
4. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
5. Flip pancakes and cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
6. Repeat with remaining batter, greasing skillet as needed. Tip: Keep cooked pancakes warm in a 200°F oven.

Golden and fluffy, these pancakes boast a tender crumb and a cozy pumpkin spice aroma. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent breakfast.

Apple Cinnamon Sourdough Discard Pancakes

Fancy a twist on your morning pancakes? These Apple Cinnamon Sourdough Discard Pancakes are fluffy, tangy, and spiced just right. Perfect for using up that sourdough starter discard.

Ingredients

• For the batter:
  • 1 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1 tbsp melted butter
• For the apple topping:
  • 1 apple, diced
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon

Instructions

1. In a large bowl, mix sourdough starter discard, flour, sugar, cinnamon, baking soda, and salt.
2. Add egg, milk, and melted butter to the dry ingredients. Stir until just combined. Let the batter rest for 10 minutes to activate the baking soda.
3. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup of batter for each pancake.
4. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes.
5. For the apple topping, melt butter in a skillet over medium heat. Add diced apple, brown sugar, and cinnamon. Cook until apples are soft, about 5 minutes.
6. Serve pancakes warm with the apple topping. A drizzle of maple syrup adds extra sweetness.

Zesty and comforting, these pancakes have a slight tang from the sourdough, balanced by sweet cinnamon apples. Try them with a dollop of whipped cream for an extra indulgent breakfast.

Lemon Poppy Seed Sourdough Discard Pancakes

Lemon poppy seed sourdough discard pancakes turn your leftover starter into a tangy, textured breakfast treat.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted butter
  • 1 tbsp lemon zest
  • 1 tbsp poppy seeds

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, and salt.
2. Add egg, milk, and melted butter to the dry ingredients. Mix until just combined.
3. Fold in lemon zest and poppy seeds gently to avoid overmixing.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes.
6. Flip pancakes carefully and cook for another 1-2 minutes until golden brown.
7. Serve immediately with a drizzle of maple syrup or a dollop of yogurt for extra tang.

Unbelievably fluffy with a crisp edge, these pancakes carry a bright lemon flavor and a subtle crunch from poppy seeds. Try stacking them high with fresh berries between layers for a stunning brunch presentation.

Strawberry Shortcake Sourdough Discard Pancakes

Whip up a batch of these Strawberry Shortcake Sourdough Discard Pancakes for a delightful twist on breakfast. Perfect for using up that sourdough discard, they’re fluffy, tangy, and packed with fresh strawberry flavor.

Ingredients

• For the pancakes:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 cup diced strawberries
• For the topping:
  • 1 cup whipped cream
  • 1/2 cup sliced strawberries

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, and salt.
2. Add buttermilk, egg, and melted butter to the dry ingredients. Stir until just combined.
3. Gently fold in diced strawberries. Let the batter rest for 10 minutes to activate the baking soda.
4. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes.
6. Serve warm topped with whipped cream and sliced strawberries.

Keep these pancakes light and airy by not overmixing the batter. The sourdough discard adds a subtle tang that balances the sweetness of the strawberries. For an extra indulgent touch, drizzle with strawberry syrup or sprinkle with powdered sugar before serving.

Peanut Butter Sourdough Discard Pancakes

Bold flavors and simple techniques make these pancakes a must-try. Perfect for using up sourdough discard, they’re a twist on the classic breakfast favorite.

Ingredients

For the pancakes

– 1 cup sourdough discard
– 1/2 cup all-purpose flour
– 1 tbsp sugar
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 egg
– 1/2 cup milk
– 2 tbsp peanut butter
– 1 tbsp melted butter
– 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, and salt.
2. Add egg, milk, peanut butter, melted butter, and vanilla extract to the bowl. Mix until just combined.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
4. Pour 1/4 cup batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip pancakes and cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, greasing skillet as needed.
8. Serve warm with maple syrup or additional peanut butter for drizzling.
Golden and fluffy, these pancakes have a subtle tang from the sourdough discard, balanced by the rich peanut butter. Try stacking them high with banana slices in between for an extra treat.

Maple Bacon Sourdough Discard Pancakes

Every morning deserves a twist, and these Maple Bacon Sourdough Discard Pancakes deliver just that. They’re a clever way to use your sourdough discard, with a sweet and savory kick.

Ingredients

• For the pancakes:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted butter
• For the topping:
  • 4 strips bacon, cooked and crumbled
  • 1/4 cup maple syrup

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, and salt.
2. Add egg, milk, and melted butter to the dry ingredients. Mix until just combined. Let the batter rest for 10 minutes to activate the baking soda.
3. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup of batter for each pancake.
4. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown.
5. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
6. Serve pancakes topped with crumbled bacon and drizzled with maple syrup.

Combining the tangy sourdough with the richness of bacon and sweetness of maple syrup creates a balanced flavor. The pancakes are fluffy with a slight chew, perfect for a weekend brunch. Try stacking them high with extra bacon between layers for an indulgent treat.

Vanilla Bean Sourdough Discard Pancakes

Let’s turn that sourdough discard into something extraordinary. These Vanilla Bean Sourdough Discard Pancakes are fluffy, flavorful, and a perfect way to start your day.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup milk
  • 1 vanilla bean, seeds scraped
  • 2 tbsp melted butter

Instructions

1. In a large bowl, combine sourdough discard, flour, sugar, salt, and baking soda. Mix until just combined.
2. Add the egg, milk, vanilla bean seeds, and melted butter to the bowl. Whisk until smooth. Let the batter rest for 10 minutes to activate the baking soda.
3. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup of batter for each pancake.
4. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
5. Tip: For even cooking, ensure your skillet is at the right temperature before adding the batter.
6. Tip: Don’t overmix the batter to keep the pancakes light and fluffy.
7. Tip: Use a ladle or measuring cup for consistent pancake sizes.

Warm, with a crisp edge and soft center, these pancakes carry a subtle tang from the sourdough, balanced by the sweet vanilla. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for an indulgent breakfast.

Almond Joy Sourdough Discard Pancakes

Fancy a twist on your morning pancakes? These Almond Joy Sourdough Discard Pancakes blend the tangy depth of sourdough with the sweet, nutty flavors of Almond Joy. Perfect for using up that discard, they’re a breakfast game-changer.

Ingredients

– For the batter:
– 1 cup sourdough discard
– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 1 egg
– 1 cup milk
– 2 tbsp melted butter
– For the topping:
– 1/2 cup shredded coconut
– 1/4 cup chopped almonds
– 1/4 cup chocolate chips

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, and salt.
2. Add egg, milk, and melted butter to the dry ingredients. Mix until just combined; lumps are okay.
3. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
4. Sprinkle shredded coconut, chopped almonds, and chocolate chips on top of each pancake while the first side cooks.
5. Cook until edges look set and bubbles form on the surface, about 2-3 minutes.
6. Flip carefully and cook the other side until golden brown, about 1-2 minutes more.
7. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
8. Tip: For extra flavor, toast the almonds and coconut before adding them to the pancakes.
9. Tip: Use a cookie scoop to evenly distribute the toppings.

Crispy edges give way to a fluffy interior, with the Almond Joy toppings adding a delightful crunch and sweetness. Serve stacked high with a drizzle of chocolate syrup for an extra indulgent treat.

Carrot Cake Sourdough Discard Pancakes

Zesty mornings call for innovative breakfasts, and these Carrot Cake Sourdough Discard Pancakes hit the spot. They blend the tang of sourdough with the sweet warmth of carrot cake, creating a breakfast that’s both nourishing and indulgent.

Ingredients

For the pancakes:

– 1 cup sourdough discard
– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup grated carrots
– 1/2 cup milk
– 1 egg
– 2 tbsp melted butter

For the topping:

– 1/4 cup cream cheese, softened
– 2 tbsp maple syrup
– 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, and salt.
2. Fold in grated carrots until evenly distributed.
3. In another bowl, mix milk, egg, and melted butter. Pour into dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter per pancake.
5. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook for another 1-2 minutes.
6. For the topping, beat cream cheese, maple syrup, and vanilla extract until smooth.
7. Serve pancakes warm with a dollop of cream cheese topping.
Yield: 8 pancakes. Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking. Tip: Grate carrots finely for even distribution. Tip: Adjust skillet temperature if pancakes brown too quickly. Yummy and moist, these pancakes offer a delightful crunch from the carrots. Try layering them with the cream cheese topping for a decadent stack.

Red Velvet Sourdough Discard Pancakes

Red velvet sourdough discard pancakes offer a twist on breakfast classics. Rustle up these vibrant, tangy pancakes for a morning treat.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cocoa powder
  • 1 large egg
  • 3/4 cup milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring

Instructions

1. In a large bowl, whisk together sourdough discard, flour, sugar, baking soda, salt, and cocoa powder.
2. In another bowl, beat the egg, then mix in milk, melted butter, vanilla extract, and red food coloring.
3. Combine wet ingredients with dry ingredients. Stir until just mixed; lumps are fine.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
5. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes.
6. Flip pancakes. Cook until the other side is golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, greasing skillet as needed.

Moist and fluffy, these pancakes boast a subtle tang with a rich red hue. Serve stacked high with cream cheese frosting for an indulgent twist.

Mocha Chip Sourdough Discard Pancakes

Ditch the morning routine with these Mocha Chip Sourdough Discard Pancakes, a clever twist on breakfast that combines the tang of sourdough with rich mocha flavors.

Ingredients

• For the batter:
  • 1 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 2 tbsp melted butter
  • 1 tbsp instant coffee granules
  • 1/2 cup chocolate chips

Instructions

1. In a large bowl, whisk together the sourdough starter discard, flour, sugar, baking soda, and salt.
2. Add the egg, milk, and melted butter to the dry ingredients. Stir until just combined.
3. Dissolve the instant coffee granules in 1 tbsp of hot water, then fold into the batter along with the chocolate chips.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Tip: For even cooking, ensure your skillet is at the right temperature before adding the batter.
8. Tip: Let the batter rest for 5 minutes before cooking to activate the baking soda for fluffier pancakes.
9. Tip: Keep pancakes warm in a 200°F oven while you finish cooking the rest.

Fluffy with a slight chew, these pancakes offer a delightful contrast between the bitter coffee and sweet chocolate. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent breakfast.

Savory Herb Sourdough Discard Pancakes

Vibrant mornings call for something special, and these Savory Herb Sourdough Discard Pancakes answer the call. They’re a clever way to use up sourdough discard, transforming it into a breakfast masterpiece.

Ingredients

• For the pancakes:
  • 1 cup sourdough discard
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp chopped fresh herbs (e.g., chives, parsley)
  • 1/4 cup water
• For cooking:
  • 1 tbsp butter

Instructions

1. In a medium bowl, whisk together the sourdough discard, egg, and melted butter until smooth.
2. Add the salt, baking soda, chopped herbs, and water to the bowl. Mix until just combined. Let the batter sit for 10 minutes to activate the baking soda.
3. Heat a non-stick skillet over medium heat (350°F) and add 1 tbsp butter, swirling to coat the pan.
4. Pour 1/4 cup of batter for each pancake into the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
6. Serve immediately. For extra flavor, top with a dollop of sour cream and additional fresh herbs.

Unbelievably fluffy with a tangy depth from the sourdough, these pancakes are a game-changer. Try stacking them high with a fried egg on top for a hearty breakfast.

Conclusion

Just like that, you’ve got 17 scrumptious ways to put your sourdough discard to good use! From fluffy pancakes to savory delights, there’s something for every taste. We’d love to hear which recipe stole your heart—drop a comment below. And if you found this roundup helpful, why not spread the love? Share it on Pinterest so fellow home cooks can discover these gems too. Happy baking!

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