Never Waste a Drop: Our Go-To Recipe for Quick & Easy Sourdough Discard Pancakes

If you’re on a sourdough journey, you know the routine. The daily feeding, the patient waiting, and... the discard. Tipping a portion of your precious, living starter into the bin can feel incredibly wasteful, can't it?

But what if we told you that "discard" isn't waste at all? It's a flavorful, tangy ingredient just waiting for a new purpose.

Enter our favorite solution: these incredibly simple and delicious Sourdough Discard Pancakes. They are fluffy, tender, have a wonderful depth of flavor, and are the perfect way to turn what was once waste into a warm, delightful breakfast.

Why You'll Love This Recipe

1. Incredibly Fast: From bowl to plate in under 15 minutes.
2. No-Fail & Forgiving: The perfect, stress-free recipe for a busy morning.
3. Reduces Kitchen Waste: A delicious way to feel good about your baking practice.
4. Uniquely Delicious: They have a subtle tang and a wonderfully tender texture that you just can't get from a regular pancake mix.

What You'll Need (Ingredients)

1. 1 cup (approx. 240g) Sourdough Starter Discard (unfed, straight from the fridge is fine)
2. 1 large egg
3. 2 tablespoons melted butter or neutral oil, plus more for the pan
4. 1 tablespoon sugar or maple syrup
5. ½ cup all-purpose flour
6. 1 teaspoon baking powder
7. ½ teaspoon baking soda
8. ¼ teaspoon salt
9. A splash of milk (if needed to thin the batter)

The Method

1. Combine the Wet Ingredients: In a medium bowl, whisk together your sourdough discard, egg, and melted butter until smooth.

2. Whisk in the Dry Ingredients: Add the sugar, flour, baking powder, baking soda, and salt to the bowl. Whisk gently until just combined. A few lumps are perfectly fine—the secret to tender pancakes is not to overmix!

3. Adjust the Batter: If your batter feels too thick (every starter's consistency is different!), add a splash of milk until it's easily pourable but not too runny.

4. Cook and Flip: Heat a lightly oiled non-stick pan or griddle over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.

5. Serve and Enjoy! Stack them high and serve immediately with warm maple syrup, fresh berries, or a simple dusting of powdered sugar.

Tips & Variations

1. Feeling Fruity? Gently fold in a handful of fresh blueberries or sliced bananas after mixing the batter.
2. For a Sweeter Treat: Add a handful of chocolate chips or a dash of cinnamon to the dry ingredients.
3. A Healthier Twist: Swap half the all-purpose flour for whole wheat or spelt flour for a nuttier flavour.

Finding a beautiful purpose for every part of the baking process is one of the most satisfying aspects of the craft. With this simple recipe, your starter discard is no longer something to be tossed away, but something to look forward to.

Happy Flipping, The Crumb & Crust Co. Team