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Close-up of sourdough discard pancake bowls topped with raspberries and blueberries.

Sourdough Discard Pancake Bowls

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Some mornings just call for something practical, and these sourdough discard pancake bowls are exactly that. They come together in just a few minutes and are such a fun way to use up extra sourdough discard. You can keep them simple or add your favorite toppings like chocolate chips, fresh berries, or sliced bananas.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 pancake bowls
Calories 394

Ingredients 

  • 100 g sourdough discard unfed
  • 1 egg large
  • 60 g milk
  • 20 g butter melted (or neutral oil), unsalted
  • 20 g granulated sugar
  • 1 teaspoon vanilla extract
  • 100 g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt

Optional Toppings

  • Chocolate chips
  • blueberries Fresh
  • strawberries Sliced
  • banana Sliced
  • Peanut butter
  • Cinnamon sugar

Instructions

  • Add all the batter ingredients to a tall container or mixing bowl. Blend with an immersion blender until smooth, about 15-20 seconds.
  • Divide the batter between two microwave-safe bowls or ramekins, filling each about halfway (it will lift up considerably later!).
  • Add your favorite toppings, mixing pieces into the batter.
    Microwave (recommended):
    Microwave each bowl individually on high for 1½-2½ minutes, depending on your microwave and the size of the bowl. The pancake is done when the center is set and springs back lightly when touched.
    Oven:
    Preheat the oven to 375°F (190°C).Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the pancake bowls cool for 2-3 minutes before serving. Enjoy warm with maple syrup, yogurt, whipped cream, fresh fruit, or an extra sprinkle of chocolate chips.

Notes

  • If your sourdough discard is very thick, add 1-2 tablespoons of extra milk before blending.
  • Microwave times vary, so start with 1½ minutes and add 15-second increments as needed.
  • Don't overfill the bowls, as the batter rises while cooking.
  • You can make these in travel containers and eat them to-go (my favorite option!).
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Nutrition

Serving: 1g | Calories: 394kcal | Carbohydrates: 60g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 748mg | Potassium: 135mg | Fiber: 2g | Sugar: 12g | Vitamin A: 417IU | Calcium: 177mg | Iron: 3mg
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