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Sourdough Discard Pancakes (No Flour, Dairy-Free)

5 from 4 votes
Fluffy sourdough discard pancakes with no added flour or overnight fermentation. Dairy-free, lightly sweetened with honey and cinnamon, and a simple way to use up discard. Freshly fed starter also works as a bonus option.
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A stack of golden brown All-Discard Sourdough Pancakes on a light blue plate. Underneath is a counter with chipped white paint and a colorful tea towel to the side
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Servings:4 people
Calories:270kcal
Equipment
  • small nonstick or cast iron pan - (20cm/8-inch)
  • medium bowl
  • wire whisk
Ingredients
  • 460 g sourdough discard - (just under 2 cups) can be straight from the fridge, or use active starter
  • 2 large eggs
  • 50 g refined coconut oil, melted - (¼ cup) other neutral oil/melted butter
  • 1 tbsp honey - sugar, or maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda - add separately!
Instructions
  • Preheat a cast iron skillet on medium low heat, if using. In a medium bowl, combine all ingredients except baking soda and whisk until well combined.
  • Add in baking soda and whisk gently to combine. The batter will foam and rise immediately. Don't overmix once this starts.
  • Lightly brush your pan with coconut oil and pour in the batter. Fry until the edges are starting to set and there are many bubbles visible on top (2-3 minutes max). Once you can release the sides by sliding a spatula underneath, gently flip the pancake to fry the other side for another minute or until golden brown.
  • Stack the pancakes on a plate as they finish cooking. Serve with fresh fruit, maple syrup, honey or Greek yogurt.
Notes
  1. Very sour discard will result in a tangier pancake. If you prefer a milder flavor, you can:
      • Use my discard reset method to fix super sour fridge discard.
      • Use fresh discard (no more than a few days old).
      • Feed your starter the night before and use it while still active.
      • Use less discard, and replace the rest with equal parts fresh flour and water.
  2. Before you add the baking soda, make sure that there is enough room left in your mixing bowl for the batter to expand.
  3. Preheat the pan well, but keep the heat down on low to medium-low.
  4. Stack baked pancakes on a plate as you go to keep them warm, or collect on a plat in a low oven until you’re ready to serve.
Author: Sarah | Grains & Greens Kitchen
Serving: 1stack | Calories: 270kcal | Carbohydrates: 16g | Protein: 6g | Fat: 15g
Tried this recipe?Let me know how it turned out!