These Sourdough Discard Pancakes are a perfect way to use up your leftover sourdough starter, transforming it into fluffy, tangy pancakes. The sourdough discard adds a subtle tang, which balances the sweetness of the pancakes, giving them a unique and delightful flavor. The batter is easy to whip up, and you’ll get a stack of golden, perfectly soft pancakes in no time. Ideal for breakfast, brunch, or whenever you’re craving a comforting meal.
Why You’ll Love This Recipe
- Waste-Free: Uses up your sourdough discard in a delicious way.
- Fluffy and Tangy: The sourdough starter adds a nice tang that pairs perfectly with the sweetness of pancakes.
- Easy to Make: This pancake recipe comes together quickly, making it perfect for a weekend breakfast or brunch.
- Customizable: Feel free to add chocolate chips, fruit, or nuts for extra flavor and texture.
- Versatile: These pancakes can be served with maple syrup, whipped cream, fresh fruit, or any topping of your choice.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (or non-dairy milk)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for extra tang)
Preparation Steps
- Prepare the batter: In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: In a separate bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract. If you want extra tang, add the lemon juice.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy. If it’s too thick, add a little more milk to reach your desired consistency.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, butter, fresh fruit, or whipped cream.
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- Sourdough Discard Focaccia Bread
- Glazed Sourdough Lemon Cake
Cooking Notes
- Thickness of batter: If the batter is too thick, add a little more milk to thin it out to your desired consistency.
- Griddle temperature: Make sure the griddle or pan is at medium heat to prevent burning the pancakes. If the pancakes are browning too quickly, reduce the heat.
- Consistency: Sourdough discard can vary in thickness. If your discard is more liquidy, you might need a little more flour. If it’s thicker, add extra milk to adjust the batter consistency.
- Add-ins: Mix in chocolate chips, berries, or even a sprinkle of cinnamon for a twist.
Variations
- Blueberry Sourdough Pancakes: Add fresh or frozen blueberries to the batter for a fruity twist.
- Chocolate Chip Sourdough Pancakes: Stir in mini chocolate chips for a sweet and indulgent breakfast treat.
- Banana Sourdough Pancakes: Add mashed ripe banana to the batter for a naturally sweet flavor and extra moisture.
- Vegan Sourdough Pancakes: Substitute the milk with almond milk or oat milk, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of an egg.
Tips
- Keep pancakes warm: If you’re making a large batch, keep the pancakes warm by placing them in a 200°F oven on a baking sheet, covered with foil.
- Don’t overmix: For the fluffiest pancakes, be sure to mix the batter just until the dry ingredients are incorporated. Overmixing can lead to dense pancakes.
- Resting the batter: Let the batter rest for 5-10 minutes to allow the baking soda to activate, making your pancakes fluffier.
Serving Suggestions
- Serve with maple syrup and butter for a classic, comforting breakfast.
- Top with fresh berries, whipped cream, and a drizzle of honey for a fresh and sweet twist.
- Add a dusting of powdered sugar and serve with a side of bacon or sausage for a more filling breakfast.
Prep Time / Cooking Time / Total Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Nutritional Information (Per Serving)
Approximate values
- Calories: 250
- Protein: 6g
- Fat: 9g
- Carbohydrates: 36g
FAQs
Can I use fed sourdough starter instead of discard?
- Yes, you can use a fed sourdough starter, but the tanginess of the pancakes will be less pronounced. Make sure to adjust the flour and liquid if the starter is more active and bubbly.
How can I store leftover pancakes?
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or toast in a toaster.
Can I freeze the batter?
- While it’s best to make the pancakes fresh, you can freeze the batter for up to 1 month. When ready to use, thaw overnight in the fridge before cooking.
Can I make this recipe gluten-free?
- Yes, use a gluten-free all-purpose flour blend in place of regular flour for gluten-free pancakes. Ensure that the rest of the ingredients are gluten-free as well.
Conclusion
These Sourdough Discard Pancakes are a quick and easy way to use up your sourdough discard while making a delicious, fluffy breakfast. With a slight tang from the sourdough and a soft, melt-in-your-mouth texture, these pancakes are a treat for everyone. Perfect for brunch or a weekend breakfast, they are sure to be a family favorite.