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 Sourdough Discard Pancakes 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.
How to Make Sourdough Discard Pancakes
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 for Sourdough Discard Pancakes
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 for Sourdough Discard Pancakes
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
Sourdough Discard Pancakes Recipe FAQ
How long can sourdough pancake batter stay in the fridge?
Sourdough pancake batter can typically stay in the fridge for 2 to 3 days if properly stored in an airtight container. Since it contains live bacteria and yeast from the sourdough starter, it will continue to ferment slowly in the refrigerator.
- If the batter smells overly sour, has developed a grayish color, or shows signs of mold, discard it.
- To maintain the best texture and flavor, use the batter within 1-2 days.
Why are my sourdough pancakes flat?
Flat sourdough pancakes are usually caused by one or more of the following issues:
- Insufficient leavening:
- Sourdough alone may not provide enough rise if it isn’t very active. Adding baking soda or baking powder can help boost the fluffiness.
- Overmixing:
- Stirring the batter too much can deflate it and overwork the gluten, resulting in dense pancakes.
- Rest time:
- Letting the batter rest for 15–30 minutes after mixing allows the gluten to relax and gives the baking soda or powder time to activate.
- Too much liquid:
- If the batter is too thin, it won’t hold its structure well. Adjust by adding a little more flour.
- Pan temperature:
- Cooking on a pan that’s too cool can prevent the pancakes from puffing up. Preheat the pan to medium heat before adding the batter.
Why are my sourdough pancakes gummy?
Gummy pancakes can result from:
- Under-cooking:
- If the pancakes aren’t cooked long enough, they may remain dense and sticky inside. Ensure the pan is at the correct medium heat and cook each side until golden brown.
- Too much starter:
- Using a lot of sourdough starter without balancing the dry ingredients can create a gummy texture due to excess moisture.
- Excess gluten development:
- Overmixing the batter activates too much gluten, making the pancakes chewy instead of tender. Mix just until combined.
- Insufficient leavening:
- Without enough baking soda or powder, the pancakes won’t rise properly, leading to a dense texture.
- Too much liquid or wet ingredients:
- Balance the ratio of liquid to flour for a thicker batter consistency.
How soon can you bake with sourdough discard?
You can bake with sourdough discard immediately after removing it from the starter. Discard does not need to be fed if used for recipes like pancakes, crackers, or quick breads, where the rise comes from added leavening agents (e.g., baking soda or powder).
- If your recipe depends on the natural fermentation process for rising (e.g., sourdough bread), the discard must be fed and allowed to activate before use.
Does sourdough discard need to be room temperature before baking?
No, sourdough discard does not need to be at room temperature for baking unless specified in the recipe. However:
- If baking something that requires the discard to blend well with other ingredients, letting it sit at room temperature for 30 minutes can make it easier to mix.
- For recipes relying on fermentation, a room-temperature discard will ferment faster compared to cold discard.
Why can’t you use sourdough discard for 7 days?
Sourdough discard older than 7 days can:
- Lose quality:
- The natural yeast and bacteria may become less active, making it less effective in recipes.
- Taste overly sour:
- Prolonged storage increases acidity, which might not work well in recipes.
- Risk spoilage:
- Mold or an unpleasant odor may develop after a week, especially if not stored properly.
To avoid waste, store discard in the fridge and use it within 5–7 days or freeze it for longer-term storage.
- Mold or an unpleasant odor may develop after a week, especially if not stored properly.
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!
Common Mistakes
- Overmixing the Batter: Mixing too much can develop gluten in the flour, resulting in dense pancakes. Stir just until the ingredients are combined.
- Cooking on Too High Heat: High heat can cause the pancakes to burn on the outside while remaining undercooked inside. Medium heat is ideal.
- Using Inactive Discard: While sourdough discard doesn’t need to be fed, it should still have some life in it for the best flavor and texture.
- Skipping Rest Time: Allowing the batter to rest for 5-10 minutes can help hydrate the flour and improve pancake fluffiness.
Conclusion
Sourdough discard pancakes are an excellent way to make the most of your sourdough starter while creating a tasty meal. By avoiding common mistakes and following these simple steps, you’ll enjoy light, fluffy pancakes with a delightful tangy flavor. They’re versatile enough to suit a wide range of preferences, whether you like them plain, topped with fresh fruit, or drizzled with maple syrup. Additionally, incorporating sourdough discard into your cooking helps reduce food waste, making it an eco-friendly choice that aligns with sustainable living practices.
The simplicity of this recipe makes it accessible to cooks of all skill levels, and the results are consistently satisfying. For seasoned sourdough enthusiasts, it’s a wonderful way to make the most of every bit of starter, while for beginners, it’s an easy introduction to the joys of sourdough baking. These pancakes can also be a canvas for creativity consider adding mix-ins like chocolate chips, nuts, or spices to make each batch uniquely your own.
Not only do sourdough discard pancakes allow you to explore the unique benefits of sourdough baking, but they also bring people together around a comforting and hearty meal. Perfect for breakfast, brunch, or even an indulgent snack, they’re a recipe that’s bound to become a family favorite. Once you’ve tried them, you’ll appreciate how this simple dish transforms an overlooked ingredient into something truly special, making every bite both delicious and meaningful.
Let me know!
Did you find this post helpful? By leaving a star rating and share, it will help others find my recipes.
