Staton Family Recipes

Sourdough Pancakes {Great for Sourdough Discard}

12 servings


20 minutes

total time


2 cups all-purpose flour (260 grams)

2 teaspoons baking powder (10 grams)

1 teaspoon baking soda (6 grams)

2 tablespoons granulated sugar (30 grams)

1 teaspoon salt (6 grams)

1 cup sourdough discard (at room temperature, 250 grams)

1 1/2 cups 2% milk (at room temperature, 12 ounces)

1 large egg, beaten (at room temperature)

2 tablespoons vegetable oil (24 grams)


In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.

Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix.

Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.

Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.

Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.

Serve warm with butter and maple syrup.


Serving Size



144 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

2 g

Trans Fat

0.04 g


18 mg


306 mg

Total Carbohydrate

24 g

Dietary Fiber

1 g

Total Sugars

4 g


4 g

12 servings


20 minutes

total time
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