American Pancakes - With Gut Healthy Sourdough Discard

Gut-Healthy Sourdough Discard American Pancakes

Fluffy, golden, and packed with gut-friendly goodness

If you're looking for a delicious way to use up sourdough discard and sneak some gut health into your breakfast routine, these fluffy American-style pancakes are just the thing. Made with tangy buttermilk (or its easy substitutes), a generous scoop of sourdough discard, and pantry staples, they’re simple, satisfying, and a brilliant way to reduce food waste.

Why These Pancakes Are Good for Your Gut

Sourdough discard is full of natural, beneficial bacteria from the fermentation process—great for supporting digestion and a healthy microbiome. Combined with buttermilk or natural yogurt, which also bring probiotic potential, these pancakes offer more than just comfort—they’re good for your insides too.

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Ingredients

• 300g plain flour

• 2 tsp baking powder

• 1 tsp bicarbonate of soda

• 50g sugar (or your preferred sweetener)

• 2 eggs

• 250ml buttermilk*

• 60ml neutral-flavoured oil or melted butter

• Up to 200g sourdough discard (use as much as you have, but no more than 200g)

Tip: No buttermilk? Substitute with natural yogurt, or milk with a squeeze of lemon juice. Let it sit for 5–10 minutes to curdle slightly.

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Method

1. Mix the dry ingredients
   In a large bowl, combine the flour, baking powder, bicarbonate of soda, and sugar.

2. Whisk the wet ingredients
   In a jug or separate bowl, whisk together the eggs, buttermilk (or substitute), oil or melted butter, and sourdough discard.

3. Combine
   Pour the wet mixture into the dry and stir gently until just combined. A few lumps are fine—overmixing can make pancakes tough.

4. Cook the pancakes
   Heat a nonstick pan over medium heat and add a little butter or cooking spray. Spoon in your batter (about ¼ cup per pancake), cover the pan with a lid, and cook for 1–2 minutes until bubbles appear on the surface.

5. Flip and finish
   Flip and cook for another 1–2 minutes until golden and cooked through. Transfer to a warm plate and repeat with the remaining batter, adding more butter or spray as needed.

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Serving Ideas

Top with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup. You could even add a spoonful of nut butter for protein or scatter over some seeds for extra fibre.

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Tips & Variations

• Make them dairy-free: Use plant-based yogurt or milk with lemon juice.

• Add-ins: Blueberries, mashed banana, or dark chocolate chips are all excellent.

• Batch & freeze: These freeze well—layer with parchment paper and reheat in a toaster or pan.

These gut-friendly sourdough discard pancakes are a perfect balance of indulgence and nourishment. Whether you're trying to waste less, support your gut, or just love a thick, fluffy stack—this one’s for you.