At my house, we like to make what we call “diner dinner.” We pretend we’re eating at a diner such as Denny’s. Then, we “order” foods that many consider breakfast foods. Eggs, bacon, sausage, hash browns, and pancakes typically pile high on our plates.
But sometimes I want pancakes, and I don’t want to make enough batter to feed an army. Instead, I selfishly whip up a small batch for myself and eat them before the rest of my family discovers my tasty meal.
With my DASH mini pancake maker, I don’t even have to fuss with a frying pan or griddle. Just pour a bit of batter into the maker and soon I have perfectly round, golden sourdough discard pancakes. This recipe makes about 5 mini pancakes, though it may make about 2 or 3 regular sized pancakes if you make them in a skillet.
These sourdough pancakes have a light tangy flavor that pair well with fruit syrup, but I personally prefer cinnamon roll syrup (made with buttermilk). If you’re looking for less sugar in the mornings, try topping these pancakes with your favorite fruit or a peanut butter drizzle. A smidge of butter also goes well depending on your mood.
Need a high-fiber, high-protein breakfast alternative? I made a similar sourdough discard peanut butter pancake recipe that you may want to check out.
Sourdough Discard Mini Pancakes for One
- 113 Grams Sourdough Starter, Fed, Unfed, or Discard (1/2 Cup)
- 60 Grams Milk (1/4 Cup)
- 1 Gram Vanilla Extract (1/4 Teaspoon)
- 14 Grams Butter, Melted (1 Tablespoon)
- 1 Large Egg
- 30 Grams All-Purpose Flour (1/4 Cup)
- 4 Grams Baking Powder (1 Teaspoon)
- 6 Grams White Granulated Sugar (1 1/2 Teaspoons)
- 1.5 Grams Salt (1/4 Teaspoon)
- Preheat the Dash Mini Pancake Maker.
- In a medium mixing bowl, combine the wet ingredients: Sourdough starter, milk, vanilla extract, butter, and egg.
- In a small mixing bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
- Stir the dry ingredients into the wet ingredients and mix until well incorporated.
- Lightly grease the pancake skillet, and pour 1/4 cup of the batter into the pancake maker. Cook for 2 1/2 minutes, flip, and then cook for another 2 1/2 minutes for a total of 5 minutes. Repeat with the rest of the batter.
- Top with fresh fruit, fruit syrup, or peanut butter drizzle and enjoy.
Did You Try It?
I’ve made these pancakes again and again for myself (and occasionally for my family when I’m feeling generous). I just can’t get enough of their sourdough tang and buttery goodness. However, I’m always on the lookout for newer, better recipes, and I’m open to suggestions. If you want to make these recipe better, feel free to leave your ideas in the comment section below. Or, if you’ve tried my pancakes, leave a star rating so others can see my recipe, too.