There’s something wonderfully nostalgic about pancakes. Fluffy, warm, and dripping with syrup, they evoke memories of lazy Sunday mornings and the comforting aroma wafting through the house. Now, imagine being able to elevate that experience while also reducing food waste enter sourdough discard pancakes! If you’ve been delving into the world of sourdough baking, you know that for every batch of delightful bread, there’s a bit of sourdough starter that gets left behind, known as “discard.”
The secret of success in the kitchen is to be able to improvise.
Julia Child
Rather than tossing it out, why not transform it into something delicious? This article will guide you through the process of creating easy, fluffy pancakes that will impress your family and friends while making the most of your sourdough starter.
Why You’ll Love This Recipe
Healthy Twist: Sourdough discard pancakes can be made with whole grain flour or even gluten-free alternatives, making them a healthier option. Plus, the fermentation process of sourdough can make nutrients more accessible.
Reduce Food Waste: In a world increasingly concerned about sustainability, using sourdough discard means you’re doing your part to minimize waste. Instead of throwing away that starter, you’re giving it a delicious second life.
Quick and Easy: These pancakes come together in a flash! With minimal ingredients and simple steps, you’ll have breakfast on the table in no time, making them perfect for busy mornings or spontaneous brunches.
Delicious Flavor: The tanginess from the sourdough discard adds an incredible depth of flavor to the pancakes that you won’t get from traditional recipes. They’re unique, and your taste buds will thank you.
Customizable: This recipe is incredibly versatile. Want to add blueberries? Go for it! Prefer a hint of cinnamon? You can do that too. The possibilities are endless, allowing you to cater to everyone’s tastes.
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How to Make
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil)
- Optional: vanilla extract, cinnamon, or mix-ins like chocolate chips or fruit
Detailed Instructions
Serve: Serve immediately with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, milk, egg, and melted butter. If you’re adding vanilla or cinnamon, do it now.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix; it’s okay if there are a few lumps.
Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to grease the pan.
Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes, until golden brown.
Tips
Freezing Leftovers: Leftover pancakes can be frozen! Just stack them with parchment paper in between and store in an airtight container. Reheat in the toaster for a quick breakfast.
Don’t Skip the Resting: Letting the batter rest for about 10-15 minutes helps the gluten relax, leading to fluffier pancakes.
Keep Pancakes Warm: If you’re making a big batch, keep the pancakes warm in an oven set to low heat (around 200°F or 93°C) while you finish cooking the rest.
Use a Scoop: To get evenly sized pancakes, use an ice cream scoop or measuring cup to portion out the batter.
Experiment with Flavors: Add spices like nutmeg or ginger, or mix in chocolate chips, nuts, or fruits for a fun twist.
Waste not, want not.
John Wesley 18th-century
Recipe FAQ
Can I use a different type of flour?
Yes! You can substitute all-purpose flour with whole wheat flour, oat flour, or gluten-free flour mixes. Just be aware that the texture and flavor may vary slightly.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
Can I make this recipe vegan?
Absolutely! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a non-dairy milk and oil instead of butter.
What can I use instead of baking powder?
If you don’t have baking powder, you can use 1/4 teaspoon baking soda plus 1/2 teaspoon vinegar or lemon juice as a substitute.
Why is my batter lumpy?
It’s normal for pancake batter to have some lumps. Overmixing can lead to tough pancakes, so stir just until combined.
Sourdough Discard Pancakes
Equipment
- – Mixing bowls
- – Whisk
- – Measuring cups and spoons
- Non-stick skillet or griddle
- – Spatula
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour or whole wheat flour
- 1 tablespoon sugar optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk or dairy-free alternative
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Optional: vanilla extract cinnamon, or mix-ins like chocolate chips or fruit
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, milk, egg, and melted butter. If you’re adding vanilla or cinnamon, do it now.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix; it’s okay if there are a few lumps.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to grease the pan.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes, until golden brown.
- Serve: Serve immediately with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Notes
• Keep pancakes warm in the oven.
• Freeze leftovers for future breakfasts. Nutrition Information (per serving, 2 pancakes) Calories: 250 | Carbohydrates: 35 | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 450mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0% DV | Calcium: 10% DV | Iron: 8% DV
If you are pancake fan you need to see this Cottage Cheese Protein Pancakes recipe!
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