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LadySlipperHomestead

Sourdough Discard Pancakes

Naturally Sweetened Sourdough Discard Pancakes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 18 Small Pancakes
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup Sourdough Discard
  • 1 Egg
  • 1/2 Mashed Banana
  • 2-4 tbsp Flour

Method
 

1. Mash & Mix
  1. In a bowl, mash the banana until smooth. Add the egg and whisk together.
2. Add Sourdough
  1. Stir in sourdough discard and optional purée until fully combined.
3. Fold in Topping of Your Choosing
  1. Gently mix in the batter.
4. Adjust Batter
  1. Add 2–4 tbsp flour until the batter is thick and scoopable (like thick cake batter, not runny).
5. Preheat Pan
  1. Heat a non-stick pan over medium-low heat for 3–5 minutes. Lightly grease.
6. Cook Small Pancakes
  1. Scoop 1–2 tbsp batter per pancake. Gently spread.
  2. Cook for 3–4 minutes, until edges are set and bottom is golden.
7. Flip & Steam
  1. Flip pancakes and cover pan with a lid. Cook 1–2 minutes to finish the centers.
8. Check & Cool
  1. Break one open to ensure no wet batter remains. Let cool slightly before serving.

Notes

Serving Suggestions (All Ages)
  • Babies & Toddlers: cut into strips or bite-sized pieces or make mini pancakes (as seen in the recipe card picture)
  • Kids & Adults: serve as-is or top with yogurt, fruit, nut butter, or a drizzle of maple syrup
  • Naturally sweet—no added sugar needed   
Storage
  • Fridge: up to 3 days
  • Freezer: up to 2 months
    • Place parchment paper between pancakes to avoid freezing them to each other
  • Reheat in toaster or pan until warmed through