Sourdough Discard Matcha Pancakes
Sourdough Discard Matcha Pancakes
Melanie Richtman
Perfect Dinner Recipe
Cookware used: 10 In Fry Pan with Short Handles
Ingredients
100 g sourdough starter discard
200 g all-purpose flour
30 g matcha powder
250 g milk
50 g butter, melted
40 g honey
2 eggs
8 g baking powder
3 g salt
6 g vanilla extract
Directions
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In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs, and vanilla extract until smooth.
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In a separate bowl, sift together the flour, matcha powder, baking powder, and salt. Sifting helps prevent clumps—especially important with matcha.
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Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
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Let the batter sit for 5–10 minutes. This allows the flour to hydrate and gives you fluffier pancakes.
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Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook for another 1–2 minutes until done.
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Serve warm with butter, maple syrup, fresh fruit, or a dusting of powdered sugar.
