Love baking sourdough but stuck wondering what to do with all that extra discard? Try making sourdough discard pancakes—they’re super easy and seriously delicious. Instead of tossing it out, you can whip up light, fluffy pancakes packed with flavor. Plus, it’s a great way to cut down on food waste. Win-win!
Whether you’re a seasoned baker or just starting your sourdough adventure, this guide will walk you through every step. From ingredients to tips for perfection, you’ll have a foolproof pancake recipe ready to impress.
Why Do People Love This Sourdough Discard Pancakes Recipe?
Sourdough discard pancakes hit the sweet spot between practicality and flavor. Here’s why this recipe has won over so many home cooks and bakers:
- Minimal Waste: Instead of throwing away your sourdough discard, you’re repurposing it into something exciting and tasty.
- Unique Flavor Profile: Thanks to the sourdough starter, these pancakes have a mild tang that pairs beautifully with sweet or savory toppings.
- Quick and Easy: This recipe comes together in less than 30 minutes, perfect for busy mornings.
- Versatile: Great for breakfast, brunch, or even a late-night snack with the right toppings.
Now that you know why they’re so popular, let’s get into how to make them.
Ingredients Needed for Sourdough Discard Pancakes
Gather these pantry staples to whip up a batch of pancakes your family will love:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 cup milk (or plant-based milk for a dairy-free option)
- 1 large egg
- 1 tablespoon sugar (optional for sweeter pancakes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract (optional)
Why These Ingredients Work
Sourdough discard adds a delicious tang to your pancakes, while baking powder and soda ensure they’re perfectly fluffy. Optional sugar and vanilla can bring a hint of sweetness to balance the tangy flavor.
Equipment You’ll Need
Before you start, ensure these tools are ready to streamline your pancake-making process:
- A large mixing bowl
- A whisk or mixing spoon
- A skillet or non-stick griddle
- A spatula for flipping
- Measuring cups and spoons
Having the right equipment ensures you’ll get smooth batter and perfectly cooked pancakes every time.
Step-by-Step Recipe for Sourdough Discard Pancakes
Step 1: Prepare Your Ingredients
Start by getting all your ingredients ready and measuring them carefully. You’ll need sourdough discard, flour, baking powder, sugar, eggs, milk, and any extra flavors you want, like vanilla. Being prepared makes cooking easier and avoids any delays.
Step 2: Mix the Dry Ingredients
Using your large mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Whisk these ingredients together thoroughly to ensure that they are evenly distributed, which will contribute to a well-balanced flavor and texture in your pancakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the sourdough discard, milk, eggs, and any optional flavoring like vanilla. Mix until you achieve a smooth and uniform consistency. This step is crucial for incorporating the sourdough’s unique tang into the batter.
Step 4: Blend Wet and Dry Mixtures
Gradually pour the wet ingredients into the bowl of dry ingredients while stirring gently. Avoid overmixing; the batter should be slightly lumpy but well-combined. Over-stirring can lead to tougher pancakes, so handle the mixture with care.
Step 5: Preheat the Cooking Surface
Heat your skillet or non-stick griddle over medium heat. Lightly grease it with butter or oil to prevent sticking, and ensure the surface is evenly heated before you begin cooking. This step is essential for achieving pancakes with a golden and consistent crust.
Step 6: Cook the Pancakes
Pour about 1/4 cup of batter onto a hot pan. Spread it a little if needed. Cook until bubbles appear on top and the edges look firm. Flip the pancake with a spatula and cook the other side until it is golden brown and done.
Step 7: Serve and Enjoy
Once cooked, transfer the pancakes to a plate and serve immediately. You can top them with your choice of syrup, butter, fresh fruits, or other preferred toppings. Enjoy your warm, fluffy sourdough discard pancakes while they are fresh and flavorful.
Topping Ideas and Serving Suggestions
Sourdough discard pancakes are a blank canvas for your favorite toppings. Here are some creative ideas to try:
- Fresh berries like strawberries, blueberries, or raspberries, paired with a dollop of whipped cream for a classic and refreshing option.
- Sliced bananas and a drizzle of Nutella or peanut butter for a rich, indulgent treat.
- A sprinkle of granola and honey for a crunchy, naturally sweet topping.
- Greek yogurt and a splash of maple syrup for a tangy and creamy twist.
- Warm sautéed apples with cinnamon and a dash of powdered sugar for a cozy, spiced flavor.
- Savory options like crispy bacon bits, grated cheese, or a fried egg for a unique twist on traditional pancakes.
- Seasonal toppings such as pumpkin butter in the fall or lemon curd for a bright, citrusy spring delight.
Pair with your favorite coffee or tea for a perfect breakfast or brunch experience.
How to Store Leftovers
Have leftovers? No problem. Here’s how to store and enjoy them later:
- Fridge: Store pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Stack pancakes with parchment paper between each layer and keep them in a freezer-safe bag for up to 2 months.
- Reheating: To enjoy your leftovers, reheat them in the microwave for a few seconds or in a toaster oven until warmed through. You can also crisp them up on a skillet with butter for that fresh-off-the-griddle taste.
To reheat, warm them in a toaster, microwave, or skillet for a quick, delicious snack.
Tips for Perfect Sourdough Discard Pancakes
- Preheat Your Pan: Always make sure that your skillet or griddle is fully preheated before adding the batter. This prevents sticking and helps the pancakes cook evenly with a golden-brown finish.
- Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to tough pancakes due to the development of gluten.
- Use the Right Heat: Cook pancakes over medium to medium-low heat. This ensures that they cook through without burning on the outside.
- Test the Pan with a Small Dollop: Before making full-sized pancakes, test the heat and consistency of the batter by cooking a small dollop. Adjust your settings as necessary.
- Flip at the Right Time: Wait until bubbles appear and edges look set before flipping your pancakes. Flipping too early can result in uneven cooking.
FAQ’s
Can I use gluten-free flour?
Yes, you can use gluten-free flour to make pancakes. Opt for a gluten-free flour blend that includes a mix of starches and binders, as this will help achieve a texture and consistency similar to traditional pancakes.
Do I need to sweeten the batter?
Sweetening the batter is optional and depends on your preference. Adding sugar or a natural sweetener enhances the flavor, but you can skip it if you plan to add syrup or fruit toppings.
Can I make the batter ahead of time?
Yes, you can make pancake batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours, but be sure to give it a good mix before cooking as some separation may occur.
Is sourdough discard safe to eat?
Absolutely! Discard is simply part of the natural sourdough fermentation process and is perfectly safe for cooking and baking.
What is the best type of flour to use with sourdough discard?
All-purpose flour is the most common and flexible option for recipes with sourdough discard. You can also try whole wheat, rye, or spelt flours to add more flavor and texture. Just remember, these flours might change the texture of the batter a little.
Why do my pancakes turn out dense instead of fluffy?
Dense pancakes may result from overmixing the batter, which can overdevelop the gluten and lead to a tougher texture. For light and fluffy pancakes, mix the batter gently and only until the ingredients are just combined. Also, ensure your baking soda or powder is fresh for optimal rise.
Conclusion
Sourdough discard pancakes are a great way to use leftover starter and make tasty, fluffy treats. With just a few simple ingredients, you can make these pancakes anytime for breakfast or a snack. Add your favorite toppings and enjoy these pancakes as part of your sourdough routine.
Why not give it a try? Once you know the basic recipe, you can try different flours, mix-ins, and ways of cooking to make the best sourdough discard pancakes every time. Have fun cooking! Grab that jar of discard from your fridge and start making those yummy pancakes.
Sourdough Discard Pancakes Recipe
Equipment
- Mixing bowl
- Whisk or Spoon
- Measuring cups and spoons
- Griddle or non-stick skillet
- Spatula
Ingredients
- 1 cup sourdough discard unfed starter
- 1 cup all-purpose flour
- 1 cup milk or plant-based milk for a dairy-free option
- 1 large egg
- 1 tablespoon sugar optional for sweeter pancakes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract optional
Instructions
Step 1: Prepare Your Ingredients
- Start by getting all your ingredients ready and measuring them carefully. You’ll need sourdough discard, flour, baking powder, sugar, eggs, milk, and any extra flavors you want, like vanilla. Being prepared makes cooking easier and avoids any delays.
Step 2: Mix the Dry Ingredients
- Using your large mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Whisk these ingredients together thoroughly to ensure that they are evenly distributed, which will contribute to a well-balanced flavor and texture in your pancakes.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together the sourdough discard, milk, eggs, and any optional flavoring like vanilla. Mix until you achieve a smooth and uniform consistency. This step is crucial for incorporating the sourdough’s unique tang into the batter.
Step 4: Blend Wet and Dry Mixtures
- Gradually pour the wet ingredients into the bowl of dry ingredients while stirring gently. Avoid overmixing; the batter should be slightly lumpy but well-combined. Over-stirring can lead to tougher pancakes, so handle the mixture with care.
Step 5: Preheat the Cooking Surface
- Heat your skillet or non-stick griddle over medium heat. Lightly grease it with butter or oil to prevent sticking, and ensure the surface is evenly heated before you begin cooking. This step is essential for achieving pancakes with a golden and consistent crust.
Step 6: Cook the Pancakes
- Pour about 1/4 cup of batter onto a hot pan. Spread it a little if needed. Cook until bubbles appear on top and the edges look firm. Flip the pancake with a spatula and cook the other side until it is golden brown and done.
Step 7: Serve and Enjoy
- Once cooked, transfer the pancakes to a plate and serve immediately. You can top them with your choice of syrup, butter, fresh fruits, or other preferred toppings. Enjoy your warm, fluffy sourdough discard pancakes while they are fresh and flavorful.
