Fresh-Milled Sourdough Discard Pancakes
A 15-minute pancake batter using 200 g sourdough discard, 1 cup fresh-milled flour, milk, egg, and a touch of baking soda for lift.
Key Takeaways
- Use unfed discard straight from the fridge — no waiting
- Baking soda reacts with the acidity to give immediate lift
- Fresh-milled adds nutty depth that pairs with maple syrup
- Batter should be pourable but thick — adjust milk to consistency
- Best cooked on a 375°F griddle, flipped when edges set
About this recipe
Light, tangy pancakes that use up sourdough discard and fresh-milled flour in 15 minutes — no overnight prep required.
Prep: 10 min
Bake: 5 min
Ingredients
- Sourdough discard200 g
- Freshly milled hard white wheat120 g (1 cup)
- Milk180 g
- Egg1 large
- Sugar15 g
- Salt3 g
- Baking soda4 g (3/4 tsp)
- Melted butter30 g
Instructions
- 1
Whisk discard, milk, egg, sugar, salt, and butter.
- 2
Add flour, whisk smooth but do not overmix.
- 3
Sprinkle baking soda over top and fold in — batter will puff.
- 4
Cook on a 375°F griddle, 2-3 min per side.
- 5
Serve with butter and maple syrup.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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