Recipe Card

• Prep Time: 15 mins

• Cook Time: 10 mins

• Total Time: 25 mins

• Yield: 4-6 servings (about 8-10 pancakes)

Ingredients

Dry Ingredients

• 1 cup almond flour, toasted

• 1 cup all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

Wet Ingredients

• 1 cup sourdough discard (unfed, room temperature)

• ¾ cup buttermilk

• 2 large eggs

• 2 tbsp maple syrup or honey

• 2 tsp vanilla extract

• 3 tbsp butter, melted and cooled slightly

Directions

1. Toast the Almond Flour: Preheat your oven to 300°F (150°C). Spread 1 cup of almond flour evenly across a baking sheet. Toast in the oven for about 10 minutes, stirring and moving the flour around every 3–4 minutes with a spoon to prevent scorching. Once golden and fragrant, remove from the oven and let cool completely.

2. Whisk Dry Ingredients: In a large bowl, whisk together the cooled toasted almond flour, all-purpose flour, baking soda, baking powder, and salt until well combined.

3. Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk together the sourdough discard, buttermilk, eggs, maple syrup (or honey), vanilla extract, and melted butter until smooth.

4. Combine Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; a few small lumps are okay! Let the batter rest for 5–10 minutes while heating your griddle—this allows the sourdough discard and leaveners to create air bubbles for ultra-fluffy pancakes.

5. Cook the Pancakes: Preheat a non-stick griddle or cast-iron skillet over medium-low heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per pancake onto the hot surface.

6. Flip and Serve: Cook for 2–3 minutes until small bubbles form on the surface and the edges set. Flip carefully and cook for another 1–2 minutes until golden brown. Serve hot with warm maple syrup, fresh berries, and an extra pat of butter!