Light and Fluffy Sourdough Discard Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy sourdough discard pancakes made in one bowl, perfect for breakfast or brunch. Tangy with warm vanilla notes, they freeze well for easy reheating throughout the week.
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Nutrition & ingredients
Ingredients
serves 26- 2 eggs (about 100 grams)
- 380 grams (a heaping 1.5 cups) buttermilk, see notes above
- 113 grams (8 tablespoons) melted butter, salted or unsalted (I always use salted)
- 13 grams (1 tablespoon) vanilla extract
- 200 grams (about 1 cup) sourdough discard, see notes above
- 6 grams (1.5 teaspoons) Diamond Crystal kosher salt, see notes above
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 50 grams (1/4 cup) sugar
- 240 grams (a heaping 1 3/4 cups) all-purpose flour
- extra-virgin olive oil or neutral oil, for cooking
- maple syrup and fresh berries for serving
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 220mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.