Sourdough Discard Pancakes

Why Make This Recipe

Sourdough Discard Pancakes are a fantastic way to utilize leftover sourdough starter or discard. Instead of tossing it out, you can make delicious pancakes that are fluffy and have a slight tang from the sourdough. These pancakes are not only easy to whip up but also add a unique twist to your breakfast routine. They are perfect for a cozy weekend brunch or a quick weekday breakfast!

How to Make Sourdough Discard Pancakes

Ingredients:

• 1 cup sourdough discard or starter
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, mix together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, egg, melted butter, and vanilla.
3. Combine the wet and dry ingredients until just mixed; lumpy is okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
5. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with your favorite toppings.

How to Serve Sourdough Discard Pancakes

You can serve these pancakes warm with a variety of toppings. Some popular options include maple syrup, fresh fruit, yogurt, or a sprinkle of powdered sugar. You can also add nuts or chocolate chips to the batter for extra flavor. Enjoying them with a hot cup of coffee or tea makes for a delightful breakfast experience!

How to Store Sourdough Discard Pancakes

If you have leftovers, you can store the pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave. For longer storage, you can freeze them in a single layer and then transfer them to a freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen for a quick breakfast!

Tips to Make Sourdough Discard Pancakes

• Make sure your sourdough discard is active and bubbly for the best results.
• Don’t overmix the batter; it’s okay if it’s a bit lumpy.
• Adjust the thickness of the batter by adding more milk if necessary.
• Keep the heat at medium to avoid burning while ensuring the pancakes cook through.

Variation

You can customize these pancakes by adding ingredients like blueberries, mashed bananas, or nuts to the batter. For a chocolaty twist, add chocolate chips. You can also substitute the all-purpose flour with whole wheat flour or a gluten-free blend for a different texture and flavor.

FAQs

Can I use regular pancake mix instead of sourdough discard?
Yes, you can use regular pancake mix, but the texture and flavor will be different. Sourdough offers a unique taste that regular pancake mix does not provide.

What is sourdough discard?
Sourdough discard is the portion of the sourdough starter that you remove before feeding it. Instead of wasting it, using it in recipes like pancakes is a great way to use it up.

Can I make these pancakes vegan?
Yes, you can make them vegan by substituting the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and using a non-dairy milk and vegan butter.

Now, you can enjoy delicious and fluffy Sourdough Discard Pancakes while minimizing waste!

Sourdough Discard Pancakes

Fluffy pancakes made with sourdough discard, perfect for a cozy weekend brunch or a quick breakfast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup sourdough discard or starter Ensure it's active and bubbly for best results.
• 1 cup all-purpose flour Can substitute with whole wheat flour or a gluten-free blend.
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup milk Can use non-dairy milk for a vegan option.
• 1 large egg Can substitute with a flax egg for a vegan option.
• 2 tablespoons melted butter or oil Use vegan butter for a vegan option.
• 1 teaspoon vanilla extract

Method

 

Preparation

1. In a large bowl, mix together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, egg, melted butter, and vanilla.
3. Combine the wet and dry ingredients until just mixed; lumpy is okay.

Cooking

1. Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
2. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface.
3. Flip and cook until golden brown.
4. Serve warm with your favorite toppings.

Notes

These pancakes can be served with maple syrup, fresh fruit, yogurt, or a sprinkle of powdered sugar. For extra flavor, consider adding nuts or chocolate chips to the batter. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.