Instant Sour Dough Pancakes

Transform your breakfast routine with these irresistibly fluffy Instant Sourdough Pancakes, a perfect way to use up unfed sourdough starter discard! This simple yet flavorful recipe balances a touch of tangy sourdough with the comforting sweetness of vanilla and sugar, creating pancakes that are golden on the outside and pillowy soft on the inside. Ready in just 25 minutes, these pancakes are made with pantry staples like all-purpose flour, baking powder, and baking soda, ensuring a quick and effortless preparation. Enjoy them hot off the skillet, topped with maple syrup, butter, or fresh fruit for a classic and satisfying start to your day. Perfect for sourdough bakers and breakfast lovers alike, this recipe delivers restaurant-quality results without the wait!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 120 grams All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 tablespoon Sugar
• 120 grams Sourdough starter discard (unfed)
• 180 milliliters Milk
• 1 large Egg
• 2 tablespoons Unsalted butter (melted)
• 1 teaspoon Vanilla extract (optional)
• 1 teaspoon Neutral cooking oil or butter (for greasing the skillet)

Directions

Step 1

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and sugar.

Step 2

In a separate bowl, combine the wet ingredients: sourdough starter discard, milk, egg, melted butter, and vanilla extract (if using). Whisk until smooth.

Step 3

Pour the wet ingredients into the bowl of dry ingredients. Gently fold until just combined. Be careful not to overmix; a few lumps are okay.

Step 4

Let the batter rest for about 5 minutes to allow the baking powder and baking soda to activate.

Step 5

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter.

Step 6

Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly, if needed.

Step 7

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.

Step 8

Repeat with the remaining batter, greasing the skillet as necessary between batches.

Step 9

Serve the pancakes warm with your favorite toppings such as maple syrup, butter, fresh fruit, or whipped cream.

Nutrition Facts

Serving size	539.9 grams (539.9g)

Amount per serving	% Daily Value*
Calories	1063

Total Fat 41.40g	53%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 2.10g
Cholesterol 298mg	99%
Sodium 1858mg	81%
Total Carbohydrate 141.40g	51%
Dietary Fiber 4.50g	16%
Total Sugars 22.50g
Protein 29.00g	58%

Vitamin D 135IU	677%
Calcium 292mg	22%
Iron 8mg	43%
Potassium 561mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 11.0%

Carbs: 53.7%