Lemon Poppyseed Sourdough Pancakes

One of the easiest things to make with your sourdough discard, is PANCAKES! Prep them the night before, add a couple things in the morning and they are good to go!

I decided to spruce up my pancake recipe to add some flavor, so I added lemon juice, zest and poppyseeds. The hint of lemon makes these pancakes oh so delicious!

Lemon Poppyseed Sourdough Pancakes

  • Servings: 12-16 Pancakes
  • Difficulty: Easy
  • Print

Ingredients

Note: You will need sourdough discard for this recipe.

  • 200g sourdough starter discard
  • 2 Tbsp (~30g) butter (melted)
  • 200g milk
  • 200g all-purpose flour
  • 50 g whole wheat flour
  • 50 g granulated sugar
  • Juice and Zest of 1 lemon
  • 1/4 cup Poppyseeds
  • 4 g sea salt
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs (room temperature)


  • Directions


    Prepare in the Evening: Melt the butter in a small bowl in the microwave, add in the milk to cool it a tad. Add to a large bowl with the starter, flour, and sugar, whisk altogether. Cover and place in the fridge overnight.
    In the Morning: Juice and zest the lemon. Take the batter out of the fridge, whisk in the lemon juice and zest, sea salt, vanilla, baking soda, baking powder, eggs and poppy seeds. Bring a skillet with canola oil to medium-high heat. Spoon about 1/4 cup batter onto skillet, about 6 inches apart. Once many bubbles start to form, flip to other side for 2-3 minutes. Repeat till all pancakes are made. Serve with your favorite blueberry sauce or syrup!

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