Sourdough Discard Matcha Pancakes

Directions

Mix the wet ingredients

1. In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs, and vanilla extract until smooth.

Combine the dry ingredients

1. 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

1. 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)

1. Let the batter sit for 5–10 minutes. This allows the flour to hydrate and gives you fluffier pancakes.

Cook the pancakes

1. 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

1. Serve warm with butter, maple syrup, fresh fruit, or a dusting of powdered sugar.