Sourdough Starter Scallion Pancake

sourdough starter scallion pancake with dipping sauce

The Spruce / Patty Lee

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 servings
Yield: 1 pancake
Nutrition Facts (per serving)
308 Calories
11g Fat
46g Carbs
8g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 308
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 319mg 14%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 16%
Total Sugars 0g
Protein 8g
Vitamin C 1mg 6%
Calcium 34mg 3%
Iron 3mg 16%
Potassium 166mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you are an experienced sourdough bread maker or new to the hobby, one thing every sourdough bread baker has in common is loads of starter. It's the starter—that awesome kitchen science experiment that uses nothing more than flour and water to collect all the good, tasty microorganisms in the air—which gives sourdough bread its rise as well as its signature tangy flavor.

Growing your starter leads to a lot of excess, what with all the refreshing and re-feeding in its first couple of weeks. But don't toss the excess—also known as discard—in the trash! There are other creative ways to use the starter in cooking which are quicker than baking a loaf of bread, but still give you that tangy flavor, reminiscent of a sourdough loaf.

These scallion pancakes are a riff on the Korean staple. Chewy, slightly tangy, and loaded with the fresh bite of scallion, they are the perfect savory snack or start to a meal. A quick and easy recipe consisting of just five ingredients, to scale up and make more, if you desire.


Sourdough Starter Scallion Pancakes


  • 2 teaspoons neutral cooking oil, such as peanut or canola

  • 1/2 cup sourdough starter

  • 1 tablespoon thinly sliced scallions

  • 1/2 teaspoon sesame seeds

  • 1/4 teaspoon kosher salt, more to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a small nonstick skillet over medium heat.

  3. Add sourdough starter discard to the hot pan.

  4. Sprinkle in scallions, sesame seeds, and 1/4 teaspoon of salt into batter.

  5. Let the pancake brown for 3 minutes and then flip and brown on the other side for another 2 to 3 minutes.

  6. Sprinkle with salt.

  7. Serve with dipping sauce of your choice. (Or make a quick combo of soy sauce, rice vinegar, and chili crunch)

How to Store

  • If you doubled or tripled this recipe up, maybe there's a leftover pancake or two—if so, they can be stored, well wrapped, in the refrigerator for a day.

Why is half the sourdough starter discarded?

Sourdough starter is a great item to keep around as there is nothing like fresh sourdough bread. But it grows exponentially as it is repeatedly fed with flour and water—which keeps it alive—thus, some of it has to be discarded. Try to use the discard as much as possible rather than throwing it away.