If you have a sourdough starter, you probably know about the occasional discard that can pile up. The beauty of this Sourdough Discard Pancakes Recipe is that it transforms that leftover discard into the fluffiest, most delicious pancakes you’ll want to make again and again. These pancakes have a wonderful tangy flavor, lovely light texture, and a golden crust that’s just irresistible. Plus, they come together quickly with simple ingredients you likely already have at home, making breakfast an absolute joy.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first exciting step. Each one plays a crucial role—from lending structure and tenderness to infusing subtle sweetness and giving your pancakes that perfect golden hue.
- All-purpose flour: Provides the foundation for tender pancakes with that familiar fluffy texture.
- Granulated sugar: Adds a subtle sweetness to balance the tang from the sourdough discard.
- Baking powder: The leavening agent that helps your pancakes rise and become delightfully airy.
- Salt: Enhances all the flavors and brings the batter together harmoniously.
- Sourdough discard: The star ingredient that introduces a tasty tang and tender crumb.
- Milk: Moistens the mixture while helping achieve the perfect batter consistency.
- Large egg: Acts as a binder and enriches the batter for great structure.
- Vegetable oil: Keeps the pancakes moist and ensures they cook up golden and tender.
How to Make Sourdough Discard Pancakes Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. This dry mix is where the rise and flavor begin, and ensuring these ingredients are evenly combined will make your pancakes turn out beautifully consistent.
Step 2: Mix Wet Ingredients Separately
In a separate, medium bowl, whisk the sourdough discard, milk, egg, and vegetable oil until smooth. This creates a creamy base full of flavor that will blend perfectly with the dry ingredients.
Step 3: Gently Combine Dry and Wet Mixtures
Pour your wet ingredients into the dry and stir gently until just combined—the batter should still have plenty of lumps. Resist the urge to overmix; this little trick keeps your pancakes tender rather than chewy.
Step 4: Cook Pancakes to Golden Perfection
Heat your skillet over medium heat and scoop about a third of a cup of batter per pancake. Cook each until you see bubbles forming on top, roughly 2 minutes. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through. If the pan gets too hot, lower the heat after the first pancake or two to keep that perfect golden crust from burning.
How to Serve Sourdough Discard Pancakes Recipe
Garnishes
Nothing beats a stack of these pancakes topped with a pat of melting butter and a drizzle of real maple syrup. Fresh berries, sliced bananas, or a sprinkle of powdered sugar also bring a fresh burst of flavor and color to your plate.
Side Dishes
Pair these lovely sourdough pancakes with crispy bacon, sausage links, or even a dollop of creamy Greek yogurt to balance sweetness and add richness. A side of fresh fruit salad brightens the meal and adds a refreshing contrast.
Creative Ways to Present
For a fun twist, layer your pancakes with cream cheese and fruit preserves for a decadent brunch treat. Or turn these pancakes into a savory meal by adding herbs to the batter and serving with scrambled eggs and avocado slices.
Make Ahead and Storage
Storing Leftovers
Cooked pancakes keep wonderfully in the refrigerator for up to three days when stored in an airtight container. They make an easy, delicious grab-and-go breakfast or snack that’s ready when you are.
Freezing
For longer storage, freeze pancakes in a single layer on a tray, then transfer them to a resealable freezer bag. This method prevents sticking and keeps your pancakes fresh for up to two months—perfect for busy mornings!
Reheating
Reheat frozen or refrigerated pancakes in a toaster or on a skillet over medium heat to restore that fresh-off-the-griddle crispness and warmth. Avoid microwaving if you want to keep them from becoming soggy.
FAQs
Can I use my sourdough starter instead of discard?
It’s best to use sourdough discard here because it is unfed starter that’s best for baking this kind of recipe. Using active starter would require adjusting the recipe’s fermentation time and texture.
What if I don’t have baking powder?
Baking powder is important for the rise in these pancakes. If you don’t have it, you can substitute with baking soda combined with a little acid like vinegar or lemon juice, but proportions will need adjustment.
Can I substitute the milk with a plant-based alternative?
Absolutely! Almond, oat, or soy milk work beautifully and often add subtle flavor notes that complement the tanginess of sourdough discard.
Is it necessary to wait for bubbles before flipping?
Yes, waiting until you see bubbles forming on the surface ensures the pancake is cooked enough on the bottom to flip without breaking, and that the inside is starting to set.
Can I add mix-ins like blueberries or chocolate chips?
Definitely! Fold in fresh blueberries, chocolate chips, or even nuts right before cooking to customize your pancakes with extra bursts of flavor and texture.
Final Thoughts
If you’ve been wondering how to make the most of all that sourdough discard sitting in your fridge, this Sourdough Discard Pancakes Recipe is a true game-changer. It’s fast, forgiving, and turns an often discarded ingredient into a breakfast masterpiece that feels special yet simple. I can’t wait for you to try these pancakes—you might just find your new favorite way to start the day!
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Sourdough Discard Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and delicious sourdough discard pancakes made with simple pantry ingredients. These pancakes are a perfect way to use up sourdough starter discard, yielding a light and slightly tangy breakfast treat that cooks quickly on the stovetop.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and leveled)
- 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 flour, sugar, baking powder, and salt, mixing them thoroughly to ensure even distribution of the leavening agent and seasoning.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until the mixture is smooth and fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Whisk gently until just combined; the batter should remain lumpy and not overmixed to ensure tender pancakes.
- Heat Skillet: Heat a skillet over medium heat to prepare for cooking the pancakes. You can lightly grease the skillet if needed to prevent sticking.
- Cook Pancakes: Scoop about â…“ cup of batter onto the hot skillet. Cook for approximately 2 minutes or until bubbles appear on the surface. Carefully flip the pancake and cook an additional 1 to 2 minutes until golden brown and cooked through. Adjust heat as needed after the first pancake to avoid burning.
Notes
- Do not overmix the batter; lumps are okay and help keep pancakes fluffy.
- If the batter is too thick, you can add a little more milk to reach your desired consistency.
- Cooking temperature may need adjustment to prevent pancakes from burning or cooking unevenly.
- Use vegetable oil or any neutral oil; melted butter can also be substituted for a richer flavor.
- These pancakes work well with maple syrup, fresh fruit, or your favorite toppings.
