Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (14)
Sourdough Discard Pancakes (VIDEO)
NUTRITION · PER SERVING137M COOK
CAL 17%·PRO 24%
CARBS 56G65% OF CAL
6G FIBER40G OTHER9G TOTAL SUGAR
FAT 7G19% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with sourdough starter, giving them a subtle tangy flavor and spongy texture. A creative way to use sourdough discard at breakfast.
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View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup warm water (115°F)
- 1 cup low fat buttermilk
- 100 grams sourdough discard ((100gr = 1/2 cup), or active sourdough starter, preferably room temperature)
- 1 large egg (room temperature)
- 2 Tbsp extra light olive oil (or vegetable oil, plus more for the pan)
- 3 Tbsp granulated sugar
- 1 ½ tsp instant yeast (or rapid rise yeast)
- 1 ¼ tsp fine sea salt
- 2 ⅔ cups all-purpose flour (measured correctly (330 grams))
At a glance
PER SERVING · TIME 137M
CAL 17%·PRO 24%
CARBS 56G65% OF CAL
6G FIBER40G OTHER9G TOTAL SUGAR
FAT 7G19% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7m
- Sodium
- 642mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.