Pancakes are a breakfast classic, but when you add sourdough discard into the mix, they transform into something truly special. These Sourdough Discard Pancakes are fluffy, tender, and packed with a subtle tang that only sourdough can provide. Plus, it’s a wonderful way to put your sourdough discard to good use instead of wasting it. Whether you’re a seasoned sourdough baker or just looking for a delicious way to use up extra starter, this recipe is a guaranteed crowd-pleaser.
Why This Recipe Is a Must-Try
Using sourdough discard in pancakes not only reduces waste but also adds a depth of flavor and an incredible texture. The natural fermentation in the discard gives the pancakes a slight tanginess that balances beautifully with the sweetness. These pancakes are easy to whip up on a busy morning and require no complicated steps or fancy ingredients.
What makes these Sourdough Discard Pancakes stand out is their versatility. You can dress them up with fresh fruit, syrup, or even a dollop of yogurt. They also pair wonderfully with savory toppings like sautéed mushrooms or a smear of nut butter. If you love pancakes but want to experiment a bit, this recipe is a fantastic place to start. Plus, if you enjoy recipes that breathe new life into everyday ingredients, you’ll also love the idea of Cottage Cheese Pancakes for another unique twist on breakfast favorites.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (dairy or your favorite plant-based alternative)
- 1 large egg
- 2 tablespoons melted butter (or a neutral oil like vegetable or canola oil)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
How To Make Sourdough Discard Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents so your pancakes rise perfectly.
Step 2: Combine the Wet Ingredients
In another bowl, whisk the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth and well combined. The sourdough discard is what gives these pancakes their signature tang and fluffiness.
Step 3: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Overmixing can make the pancakes tough.
Step 4: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. You want the pan to be hot enough that the batter sizzles when it hits the surface but not so hot that the pancakes burn before cooking through.
Step 5: Cook the Pancakes
Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes on the other side until golden brown.
Step 6: Serve Warm
Serve your Sourdough Discard Pancakes warm with your favorite toppings. Maple syrup, fresh berries, or a dusting of powdered sugar all work beautifully.
Common Mistakes to Avoid
- Overmixing the batter: This can develop gluten and make the pancakes dense instead of fluffy.
- Using cold ingredients: Room temperature milk and egg help the batter combine better and cook evenly.
- Cooking on too high heat: Pancakes will burn on the outside but remain raw inside.
- Ignoring bubbles: Flip the pancakes only when bubbles form and edges look set for best texture.
- Not greasing the pan sufficiently: This can cause sticking and uneven browning.
Variations and Customizations
- Blueberry Sourdough Pancakes: Fold fresh or frozen blueberries into the batter before cooking for a fruity twist.
- Chocolate Chip Pancakes: Stir in chocolate chips for a sweeter treat perfect for kids or dessert pancakes.
- Spiced Pancakes: Add cinnamon, nutmeg, or cardamom to the dry ingredients for warm, aromatic flavors.
- Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and plant-based milk, plus coconut oil instead of butter.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend suitable for pancakes.
How to Store Leftovers
If you have leftover pancakes, cool them completely before storing. Place them in an airtight container or tightly wrapped with plastic wrap and store in the refrigerator for up to 3 days. To reheat, pop them in the toaster or warm them gently in a skillet until heated through.
For longer storage, freeze pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Reheat straight from frozen in a toaster or oven for a quick and easy breakfast.
FAQ
Can I use sourdough starter instead of discard?
You can use active sourdough starter, but since it’s more fermentable and active, you might need to adjust the recipe slightly by reducing the leavening agents or liquid to maintain the right batter consistency.
What if I don’t have baking soda?
Baking soda helps the pancakes rise and balance the acidity of the sourdough discard. If you don’t have any, you can increase the baking powder slightly, but the rise may be less pronounced, and the flavor might be different.
Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum or another binder. The texture might vary slightly, but they will still be delicious.
Are these pancakes suitable for meal prep?
Absolutely! These Sourdough Discard Pancakes are perfect for meal prep. You can make a batch ahead of time, refrigerate or freeze, and reheat quickly for busy mornings.
Conclusion
Sourdough discard pancakes are a delightful way to enjoy the unique flavor of sourdough without the wait. This recipe is straightforward, flexible, and uses simple pantry ingredients. Whether you’re trying to reduce waste or just want a delicious breakfast, these pancakes deliver tender, fluffy results every time. Give them a try and enjoy a breakfast treat that’s both comforting and a little bit special.
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Sourdough Discard Pancakes
Equipment
- Large Bowl
- Whisk
- Non-stick Skillet
- Measuring cup
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (dairy or your favorite plant-based alternative)
- 1 large egg
- 2 tablespoons melted butter (or a neutral oil like vegetable or canola oil)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- In another bowl, whisk the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; the batter should be slightly lumpy to avoid tough pancakes.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook for 2-3 minutes until bubbles form and edges look set, then flip and cook another 2-3 minutes until golden brown.
- Serve the pancakes warm with your favorite toppings like maple syrup, fresh berries, or powdered sugar.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- Use room temperature milk and egg for better batter consistency and even cooking.
- Cook pancakes on medium heat to avoid burning outside while undercooked inside.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
