Quick Sourdough Discard Pancakes

Fluffy, fast, and zero waste — these sourdough-discard pancakes come together in minutes with ingredients straight from the Boise Co-op.

Ingredients:

Makes: 10–12 medium pancakes
Time: 15 minutes

• 1 cup (240 g) unfed sourdough discard

• 1 cup (120 g) all-purpose flour

• 1 cup (240 ml) milk (or buttermilk for ultra tenderness)

• 1 large egg

• 2 tbsp (25 g) sugar

• 2 tbsp (30 g) melted butter (or avocado oil)

• 2 tsp baking powder

• ½ tsp sea salt

• 1 tsp vanilla extract

Instructions:

Whisk the wet ingredients

• In a medium bowl, whisk together discard, milk, egg, melted butter, and vanilla until smooth and creamy.

Add the dry ingredients

• Sprinkle flour, sugar, baking powder, and salt over the top.

• Gently whisk until just combined — lumpy batter = fluffy pancakes.

• Chef Tip: Batter should be thick but pourable.

  • Too thick → add a splash of milk

  • Too thin → add 1–2 tsp flour

Cook until golden

• Heat a lightly greased nonstick pan over medium.

• Pour ¼ cup batter per pancake.

• Cook until bubbles form and edges look set, then flip.

• Cook 30–60 seconds more.

Serve + style

• Stack them high and top with:

  • butter + warm maple syrup

  • blueberry or raspberry compote

  • lemon zest + powdered sugar

  • toasted nuts

  • whipped yogurt or crème fraîche

Recipe Courtesy of Munchkin Time Blog.