Sourdough Discard Pancakes and Waffles
A simple recipe to use your sourdough discard to make delicious pancakes or waffles.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop/Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 egg
- 2 tbsp melted butter
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup milk (optional, for thinner batter)
Instructions
- Mix sourdough discard, egg, and melted butter in a bowl.
- Add sugar, salt, and baking soda. Stir well.
- If the batter is too thick, add milk gradually.
- Heat a pan or waffle iron over medium heat.
- Pour batter onto the pan or waffle iron and cook until golden brown.
- Flip and cook the other side if making pancakes.
- Serve warm with toppings of your choice.
Notes
- Use fresh sourdough discard for best results.
- Adjust sugar to taste.
- For crispier waffles, cook slightly longer.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg