In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs, and vanilla extract until smooth.
Combine the dry ingredients
In a separate bowl, sift together the flour, matcha powder, baking powder, and salt. Sifting helps prevent clumps—especially important with matcha.
Make the batter
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Rest the batter (optional but recommended)
Let the batter sit for 5–10 minutes. This allows the flour to hydrate and gives you fluffier pancakes.
Cook the pancakes
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.
Serve and enjoy
Serve warm with butter, maple syrup, fresh fruit, or a dusting of powdered sugar.
When to Throw Out Your Old Cookware: Signs Your Pots and Pans Are a Health Hazard The Hidden Dangers in Your Kitchen Without good pots and pans, it’s impossible...
Developing healthier eating habits is something that most of us are trying to do, but just switching to home cooking from eating out and ordering in isn’t usually enough to...
Most families do their heaviest, most memory-making cooking between the ages of 25 and 55. These 30 years are when kitchens are used daily for breakfasts, weeknight dinners, and meals...
