PCG Foods: Simple Sourdough Pancakes

Here is a recipe for our sourdough bakers who have extra sourdough discard to use. These pancakes are easier for the body to digest because they are made from completely fermented flour. If you use sourdough discard made with Einkorn flour, they are much easier on gluten intolerances as well. Our family loves these wholesome sourdough pancakes and often enjoys them as a Sabbath treat. One batch makes five small to medium sized pancakes, but you can double or triple the recipe depending on how many pancakes your family will eat.


  • 1 cup sourdough discard (can be recently fed sourdough, or straight from the fridge)*
  • 1 egg
  • 2 tbsp melted coconut oil**
  • Pinch of salt
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • 1 ripe banana, mashed (optional)


  • Heat a cast iron skillet to medium heat and add a tablespoon of coconut oil to a skillet. As the pan heats, mix the sourdough discard with the egg, melted coconut oil and spices. Mix in the mashed ripe banana, which you can easily omit or add fruit of your preference. Add the baking soda at the end and mix thoroughly (It will bubble up, much to the delight of young children—and those young at heart).
  • Once the cast iron skillet is thoroughly heated, drop about ¼ to ½ cup pancake mix into the skillet and wait for it to bubble up, about 2 to 4 minutes. Once it is bubbly and the sides start to look like they are baking, flip the pancake over for another minute or so. Tip: Only flip the pancakes the two times to produce a fluffier pancake. You also might need to turn down the heat on your cast iron skillet in between pancakes so the skillet doesn’t get too hot.
  • For each pancake, add a little more coconut oil to the cast iron skillet as needed. The sides of the pancake will become slightly crispy from cooking in the coconut oil, and the middle will stay lovely and soft.
  • Add a pat of fresh butter to the top and drizzle with a bit of pure maple syrup if desired.

*We have used sourdough discard from freshly milled whole wheat flour, as well as einkorn flour, and they both work nicely.

**This is for the pancake mixture itself, but you will need more coconut oil for cooking them in your cast iron skillet.

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