Fluffy Sourdough Discard Pancakes Recipe
Welcome to your new breakfast obsession: sourdough discard pancakes! If you’re a sourdough baker, you know the struggle of what to do with that extra discard. These pancakes are the answer—light, fluffy, slightly tangy, and oh-so-easy to whip up. With a perfect balance of sweetness and that signature sourdough depth, they’re a fantastic way to start your day. Plus, this recipe is quick, beginner-friendly, and uses simple pantry staples. Let’s dive into this game-changing sourdough discard pancakes recipe!
Why You’ll Love This Sourdough Discard Pancakes Recipe
- No Waste: Uses up that sourdough discard you’ve been collecting.
- Fluffy & Flavorful: The discard adds a subtle tang, while baking powder and soda ensure a light, airy texture.
- Versatile: Add blueberries, chocolate chips, or a dash of cinnamon for a fun twist.
- Quick & Easy: Ready in just 30 minutes, perfect for busy mornings or lazy weekends.
Whether you’re a sourdough pro or just starting your bread-baking journey, these pancakes will become a staple in your kitchen. Let’s get flipping!
What is Sourdough Discard?
Sourdough discard is the portion of your starter that you remove before feeding it with fresh flour and water. Instead of tossing it, you can use it in recipes like these pancakes to add flavor and reduce waste. The discard gives these pancakes a unique, slightly tangy taste that pairs beautifully with sweet toppings like maple syrup or fresh fruit.
Ingredients for Sourdough Discard Pancakes
Here’s everything you need for this single-batch recipe. I’ve included weights for precision, because baking is all about accuracy!
- 1 cup (240g) sourdough starter discard (unfed) – Straight from your jar, no need to feed it.
- 1 cup (120g) all-purpose flour – Provides structure for fluffy pancakes.
- 1 cup (240ml) milk – Whole milk, 2% or buttermilk work great.
- 1 large egg (50g) – Adds richness and helps with structure.
- 2 tablespoons (25g) granulated sugar – For a touch of sweetness.
- 2 tablespoons (30ml) melted butter – For flavor and tenderness, plus extra for cooking.
- 1 teaspoon (4g) baking powder – Helps the pancakes rise and stay light.
- 1/2 teaspoon (3g) baking soda – Works with the discard’s acidity for extra fluff.
- 1/2 teaspoon (3g) salt – Balances the flavors.
- 1 teaspoon (5ml) vanilla extract – For a warm, cozy note.
Optional Add-Ins: 1/2 cup blueberries, chocolate chips, or a pinch of cinnamon for a fun twist.
How to Make Sourdough Discard Pancakes
This recipe comes together in just a few simple steps. Let’s break it down!
- Mix the Wet Ingredients: In a large mixing bowl, whisk together 1 cup (240g) sourdough discard, 1 cup (240ml) milk, 1 large egg, 2 tablespoons (30ml) melted butter, and 1 teaspoon (5ml) vanilla extract (if using). Whisk until smooth and fully combined. The mixture will look slightly bubbly—that’s the discard working its magic!
- Combine the Dry Ingredients: In a separate medium bowl, whisk together 1 cup (120g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 1 teaspoon (4g) baking powder, 1/2 teaspoon (3g) baking soda, and 1/2 teaspoon (3g) salt.
- Make the Batter: Add the dry ingredients to the wet ingredients. Gently stir with a spatula or wooden spoon until just combined. A few small lumps are okay—overmixing can make the pancakes tough. Let the batter rest for 5 minutes to let the leavening agents do their thing.
- Heat the Pan: Preheat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or a neutral oil (like canola). You’ll know it’s ready when a drop of water sizzles on the surface.
- Cook the Pancakes: Onto a hot skillet, pour 1/4 cup of batter for each pancake. If adding mix-ins like blueberries or chocolate chips, sprinkle them onto the wet batter now. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for another 1-2 minutes, until golden brown and cooked through.
- Keep Warm & Serve: Transfer cooked pancakes to a baking sheet and keep warm in a low oven (200°F/93°C) while you cook the rest. Serve with maple syrup, fresh berries, whipped cream, or your favorite toppings.
Julie’s Tips
- Don’t Overmix: Stir the batter just until the flour disappears. Overmixing can lead to dense pancakes.
- Adjust Heat as Needed: If the pancakes brown too quickly, lower the heat to medium-low. You want golden, not burnt!
- Make Ahead: The batter can sit in the fridge for up to 2 hours before cooking. Give it a gentle stir before using.
- Freezer-Friendly: Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or skillet for quick breakfasts.
Serving Ideas
These sourdough discard pancakes are a blank canvas for delicious toppings! Here are a few ideas to get you started:
- Classic: Warm maple syrup and a pat of butter.
- Fruity: Fresh strawberries, blueberries, or sliced bananas.
- Decadent: Whipped cream and a drizzle of chocolate sauce.
- Savory Twist: Skip the sugar and vanilla, and serve with fried eggs and bacon for a breakfast-for-dinner vibe.
Storing & Freezing
- To Store: Place leftover pancakes in an airtight container and refrigerate for up to 3 days. Reheat in a skillet or toaster for that fresh-off-the-griddle texture.
- To Freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 1 month. Reheat directly from frozen in a toaster, skillet, or microwave.
Why This Recipe Works
The combination of sourdough discard, baking powder, and baking soda creates the perfect pancake texture—fluffy, tender, and just a little tangy. The discard adds depth without overpowering, while the leavening agents ensure a good rise. Plus, the melted butter and touch of sugar make these pancakes irresistible. It’s a win-win: you use up your discard and get a delicious breakfast!
More Sourdough Discard Recipes to Try
If you’re hooked on using your sourdough discard, check out these other reader-favorite recipes:
Final Thoughts
This sourdough discard pancakes recipe is a must-try for any sourdough baker. It’s quick, forgiving, and delivers fluffy, flavorful pancakes every time. Whether you’re cooking for a crowd or just treating yourself to a cozy breakfast, these pancakes will hit all the right spots. Grab that jar of discard and get flipping—you won’t be disappointed!
Have you tried this recipe? Let me know in the comments below or tag me on Instagram with your pancake stacks! Happy baking!
Fluffy Sourdough Discard Pancakes
Ingredients
- 1 cup sourdough starter discard (unfed) 240g
- 1 cup all-purpose flour 120g
- 1 cup milk (or buttermilk) 240g
- 1 large egg 50g
- 2 tbsp granulated sugar 25g
- 2 tbsp melted butter (plus extra for cooking) 30g
- 1 tsp baking powder 4g
- ½ tsp baking soda 3g
- ½ tsp salt 3g
- 1 tsp vanilla extract 5g
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together sourdough discard, milk, egg, melted butter, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Make Batter: Add dry ingredients to wet ingredients. Stir gently until just combined; lumps are okay. Let batter rest for 5 minutes.
- Heat Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook Pancakes: Pour ¼ cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set (2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Serve: Keep pancakes warm in a low oven (200°F/93°C) if needed. Serve with maple syrup, fresh fruit, or your favorite toppings.
Notes
- Texture Tip: Avoid overmixing the batter for fluffier pancakes.
- Flavor Variations: Add 1/2 cup blueberries, chocolate chips, or a pinch of cinnamon to the batter.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a toaster or skillet.
- Discard Tip: Use discard that’s 1-5 days old for the best flavor.
Nutrition
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