"No Flour" Sourdough Discard Pancake Recipe

A stack of sourdough discard pancakes topped with butter and a wedge cut out.

5 from 1 vote

"No Flour" Sourdough Discard Pancake Recipe

These sourdough discard pancakes are a cross between a pancake and a crepe, with no added flour or fermentation needed. Serve with buttery molasses syrup for an easy scratch-made breakfast ready in 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 105kcal

Author: Rebecca Warfield

Equipment

Cast Iron Skillet
Mixing bowl

Ingredients

2 cups sourdough starter discard active or inactive
4 eggs
1 1/2 tablespoons maple syrup
2 tablespoons unsalted butter melted, but not hot
1 teaspoon baking powder
1 1/2 teaspoons salt
butter for frying

US - Metric

Instructions

In a large mixing bowl, combine the sourdough starter, eggs, maple syrup, and butter. Mix until thoroughly combined.
2 cups sourdough starter discard, 4 eggs, 1 1/2 tablespoons maple syrup, 2 tablespoons unsalted butter
Add the salt and baking powder. Stir to combine. Set aside.
1 teaspoon baking powder, 1 1/2 teaspoons salt
Preheat the skillet over medium-low heat.
Add a tablespoon or so of butter to the hot cast iron skillet. Spread it around so it evenly coats the pan.
butter for frying
Ladle 1/4 cup of batter per pancake into the skillet, working in small batches. Cook for 2-3 minutes or until bubbles stop forming and popping on the surface.
Flip the panckes to the other side. Cook for 1-2 minutes.
Serve warm with homemade pancake syrup, maple syrup, fruit, or your other favorite toppings.

Notes

Don't flip the pancakes until the bubbles have stopped forming and popping on the top.
Excess hot butter in the pan can burn the pancake. For perfectly golden pancakes, only add butter as needed to prevent sticking.
If your pancakes are burning, drop the temperature to low for a few minutes. On my stove, I have to adjust between medium and low heat throughout the process.
To keep pancakes warm while cooking, place them on a wire rack in the oven set to "warm" or about 200°F. This keeps them warm without making them soggy.

Nutrition