Fluffy Sourdough Discard Pancakes. High-Protein and Fiber-Packed Breakfast!

Serves

3-Feb

Prep Time

10 min

Total Time

20 min

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American 🇺🇸

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Got sourdough discard? Don‚‘t throw it away! These fluffy and healthy pancakes are the perfect way to use up your starter while boosting your breakfast with protein and fiber. Made with simple, wholesome ingredients, this quick recipe is ideal for busy mornings or lazy weekend brunches. Below are substitutes if you don‚‘t have the discard but still want some healthy high fiber and protein pancakes

Ingredients

1 cup sourdough starter discard (unfed)
1 cup wheat flour
1 tbls allulose
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbls Just Better Fiber
1 scoop flavorless protein powder
1 large egg
1 1/4 cup milk (or more for desired consistency)
2 tbls olive oil 1 tsp vanilla extract.

Substitution tips:

Buttermilk Mixture Substitute: Use 1 cup buttermilk + 1/4 cup all-purpose flour. Mimics the acidity and consistency of sourdough discard.
Yogurt Mixture: Mix 1 cup plain unsweetened yogurt + 1/4 cup water + 1/4 cup flour.
Mashed Bananas: Use 1/2 cup mashed banana and reduce the milk by 1/4 cup.
Oat Flour Mixture: Blend 1/2 cup oat flour with 1 cup milk and 1 tablespoon apple cider vinegar.

Video

Directions

Mix Dry In a medium bowl, whisk together the flour, sugar (if using), baking powder, baking soda, and salt.
Combine Wet In another bowl, whisk the sourdough starter discard, egg, milk, melted butter, and vanilla extract.
Combine Wet and Dry Pour the wet ingredients into the dry ingredients and mix gently until combined. Do not over mix; a few lumps are fine. If the batter is too thick, add a little more milk to reach your desired consistency.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. 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. Flip and cook for another 2–3 minutes until golden brown and cooked through.
Serve warm with butter, honey, or your favorite toppings, such as fruit, whipped cream, or sourdough berry compote.

Tips: Use the discard directly from your fridge, but let it warm up slightly for easier mixing. Leftover pancakes can be frozen and reheated for a quick breakfast.

1 cup sourdough starter discard (unfed)
1 cup wheat flour
1 tbls allulose
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbls Just Better Fiber
1 scoop flavorless protein powder
1 large egg
1 1/4 cup milk (or more for desired consistency)
2 tbls olive oil 1 tsp vanilla extract.

Substitution tips:

Buttermilk Mixture Substitute: Use 1 cup buttermilk + 1/4 cup all-purpose flour. Mimics the acidity and consistency of sourdough discard.
Yogurt Mixture: Mix 1 cup plain unsweetened yogurt + 1/4 cup water + 1/4 cup flour.
Mashed Bananas: Use 1/2 cup mashed banana and reduce the milk by 1/4 cup.
Oat Flour Mixture: Blend 1/2 cup oat flour with 1 cup milk and 1 tablespoon apple cider vinegar.

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