Sourdough Discard Pancakes Recipe
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!
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.
Notes
When making sourdough discard pancakes, remember to avoid overmixing the batter to keep them fluffy and light. Ensure your discard is fresh for the best flavor, and don’t hesitate to experiment with toppings or mix-ins to customize your pancakes to your liking. Adjust the griddle temperature carefully to avoid burning or undercooking.