If you have some extra sourdough starter lying around, you are in for a treat with this amazing Sourdough Discard Pancakes Recipe. These pancakes are fluffy, tender, and bursting with a subtle tang that only sourdough can provide, making your breakfast feel extra special. Using sourdough discard not only prevents waste but adds a unique depth of flavor and texture that turns a simple pancake into something truly memorable. Dive into this recipe and watch your mornings come alive with every bite!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in bringing the perfect pancake to your plate, ensuring the right balance of fluffiness, tenderness, and that signature sourdough tang.
- 1 ¼ cups all-purpose flour: The base of the batter, providing structure and a light crumb.
- 2 tablespoons granulated sugar: Just enough sweetness to complement the tangy flavors without overpowering.
- 1 tablespoon baking powder: The magic leavening agent that makes the pancakes rise and stay fluffy.
- 1 teaspoon salt: Enhances the other flavors and balances sweetness.
- 1 cup sourdough discard: Adds tang and tender texture, plus it’s a fantastic way to reduce waste.
- 1 cup milk: Moistens the batter and creates a smooth consistency.
- 1 large egg: Binds ingredients together and adds richness.
- 3 tablespoons vegetable oil: Keeps the pancakes moist and golden without heaviness.
How to Make Sourdough Discard Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by gathering a large bowl and combine your flour, sugar, baking powder, and salt. This dry mixture sets the foundation for even flavor and flare, making sure every pancake is perfectly seasoned and ready for those wet ingredients.
Step 2: Whisk the Wet Ingredients
In a separate medium bowl, whisk together your sourdough discard, milk, egg, and vegetable oil until the mixture feels smooth and well blended. This wet mix brings moisture, richness, and that lovely tang to the pancakes.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry bowl and whisk gently UNTIL JUST combined. Don’t overmix—some lumps are what you want to keep your pancakes tender and light. The batter’s texture here is key to fluffy pancakes.
Step 4: Cook Your Pancakes to Perfection
Heat a skillet over medium heat. Using a â…“ cup measure, scoop the batter onto the hot surface. Cook until bubbles form and pop on the surface, approximately 2 minutes. Carefully flip and cook another 1-2 minutes until golden brown and cooked through. If the first pancake browns too fast, reduce the heat slightly for a perfect finish.
How to Serve Sourdough Discard Pancakes Recipe
Garnishes
The right garnishes elevate these pancakes to breakfast royalty. Fresh berries provide a burst of freshness and color, while a drizzle of maple syrup or honey adds the perfect sweet complement. For extra indulgence, top with a dollop of whipped cream or a sprinkle of toasted nuts.
Side Dishes
Pair your pancakes with classic breakfast favorites like crispy bacon, savory sausage, or a fresh fruit salad to create a balanced and satisfying meal. Even a simple side of yogurt can add creaminess and a tangy contrast that works beautifully alongside the sourdough flavor.
Creative Ways to Present
Try layering your sourdough discard pancakes with mascarpone and fresh berries for a quick pancake parfait, or stack them tall and slice into wedges to share at brunch. You can also sprinkle cinnamon or nutmeg on top to give your presentation an aromatic twist that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover sourdough discard pancakes can be safely stored covered in the refrigerator for up to 2 days without losing their flavor or texture. Simply place a piece of parchment between each pancake to keep them from sticking.
Freezing
For longer storage, pancakes freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. This way, you can enjoy your Sourdough Discard Pancakes Recipe anytime without fuss.
Reheating
Warm leftover pancakes in a toaster, oven, or skillet to revive their fluffy texture. Avoid microwaving if possible, as it can make them rubbery. A quick re-toast or oven heat ensures they taste almost as fresh as when you first made them.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! Substituting whole wheat flour adds nuttier flavor and extra fiber, though the pancakes may be a bit denser. You might want to increase the baking powder slightly for fluffiness.
What if I don’t have sourdough discard?
If you don’t have discard, you can try this recipe with regular sourdough starter or even omit it, though the pancakes won’t have the same tangy richness that makes this recipe special.
Can I make these pancakes vegan?
Yes! Swap the egg with a flax or chia egg, use plant-based milk, and replace vegetable oil with melted coconut oil or vegan butter. The texture might vary slightly, but they will still be delicious.
How thick should the batter be?
The batter should be pourable but thick enough to hold shape on the skillet, with plenty of lumps. If it feels too thick, add a splash more milk to loosen it up gently.
Why are my pancakes flat or tough?
Overmixing the batter or cooking on heat that’s too high can cause flat or tough pancakes. Make sure to stir just until combined and cook on medium to medium-low heat for best results.
Final Thoughts
There is something so comforting and joyful about a stack of pancakes, and with this Sourdough Discard Pancakes Recipe, you get to enjoy that cozy feeling while doing a little good by using your discard creatively. It’s a recipe to keep on hand for lazy mornings or special weekends, guaranteed to bring smiles and happy bellies. Give it a go—you’ll wonder why you didn’t try it sooner!
Print
Sourdough Discard Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 to 2.2 people (roughly 6-8 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Sourdough Discard Pancakes are a delicious and easy way to use up your sourdough starter discard. Fluffy and tender with a slight tangy flavor, they make for a perfect breakfast or brunch option. With simple pantry ingredients and quick prep time, they come together effortlessly on the stovetop for a satisfying, homemade pancake experience.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt thoroughly to ensure an even distribution of leavening and flavor.
- Combine wet ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until the mixture is smooth and homogeneous.
- Make the batter: Pour the wet ingredients into the dry ingredients bowl and whisk gently until just combined. The batter should still have some lumps, so avoid overmixing to keep the pancakes tender.
- Cook the pancakes: Heat a skillet over medium heat. Using a â…“ cup measure, scoop the batter onto the skillet. Cook for about 2 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Adjust the heat as needed, especially after the first pancake to prevent burning.
Notes
- Do not overmix the batter; lumps help keep pancakes fluffy.
- Adjust cooking heat if pancakes brown too quickly or cook unevenly.
- Use vegetable oil or any neutral oil for best results.
- These pancakes are best served fresh but can be kept warm in a low oven.
