Ingredients

Pancake Batter

  • 1 cup (240g) sourdough discard 1 tbsp (15g) honey or sugar
  • ¾ cup (180g) whey (or milk)
  • 1 cup (120g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) fine sea salt
  • 1 large egg (50g)
  • 2 tbsp (28g) melted butter or coconut oil
  • 1 tsp (5g) vanilla extract (optional)

    Difficulty : Easy

    Serves : 6

    These fluffy sourdough discard and whey pancakes are chef’s kiss. They’re soft, tangy, and packed with flavor—all while using ingredients you probably have sitting in the fridge. This is my go-to recipe when I’ve got extra discard and leftover whey from homemade yogurt or cheese. Quick, easy, and freezer-friendly!

    Cooking Steps

    • 1
      Whisk the wet ingredients: In a mixing bowl, combine the sourdough discard, whey, egg, melted butter, honey, and vanilla extract (if using).
    • 2
      Add dry ingredients: Sprinkle flour, salt, baking soda, and baking powder over the top. Gently fold everything together until just combined. Don’t overmix—some lumps are okay!
    • 3
      Let the batter rest (optional): Let it sit for 5–10 minutes. It helps the flour hydrate and boosts fluffiness.
    • 4
      Cook your pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Scoop about 60g of batter per pancake. Cook until bubbles form on top (2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
    • 5
      Serve and enjoy: Top with butter, maple syrup, fresh berries—or anything your heart desires.

    Products Used In This Recipe

    All items are affiliate links. Meaning I get a small commission at no extra cost to you! Cheers!