Nothing beats the joy of making pancakes, especially when you can use up sourdough discard. I remember the first time I tried sourdough discard pancakes. I had a batch of sourdough starter and thought about how I could put it to good use. The results were fluffy and full of flavor—a pancake lover's dream!
These sourdough discard pancakes are super easy to whip up and perfect for breakfast or brunch. They provide a wonderful way to reduce waste in the kitchen while enjoying a delicious meal. Trust me, once you make them, you'll be hooked!
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Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in no time, making it a great option for busy mornings.
- Waste Not, Want Not: Using sourdough discard helps reduce food waste while adding unique flavor to your pancakes.
- Fluffy Texture: The combination of baking soda and baking powder creates light and fluffy pancakes that everyone will love.
- Customizable: You can easily add your favorite mix-ins like berries or chocolate chips to make these pancakes your own.
- Versatile Toppings: Enjoy these pancakes with a variety of toppings such as syrup, fresh fruit, or yogurt for a delightful breakfast.
Ingredients You'll Need
- All-purpose flour – 10 ounces (about 2 cups, spooned and leveled). This is the base of the pancakes, giving them structure.
- Sourdough discard – 1 cup. It adds flavor and moisture without needing to discard your starter.
- Baking soda – 1 teaspoon. This helps the pancakes to rise and become fluffy.
- Baking powder – 2 teaspoons. It works alongside baking soda to ensure a light texture.
- Sugar – 3 tablespoons. It balances the flavors and adds a touch of sweetness.
- Milk – 14 ounces (about 1 ¾ cups). This provides moisture and creates a smooth batter.
- Large eggs – 2. They bind the ingredients and help with leavening.
- Canola oil – 2 tablespoons. This adds moisture and prevents sticking during cooking.
- Salt – 1 teaspoon. Salt enhances the overall flavor of the pancakes.
- Butter – 1 teaspoon (for cooking). It adds rich flavor to the outside of the pancakes.
How to Make Sourdough Discard Pancakes
Step 1: Preheat Your Skillet
Preheat your skillet over medium-low heat for 15 minutes. This ensures an even cooking temperature for the pancakes.
Step 2: Mix the Ingredients
Combine all your ingredients in a bowl and mix until combined. It’s okay if the batter is lumpy; this will create a nice texture once cooked.
Step 3: Melt the Butter
Melt 1 teaspoon of butter in the hot skillet. This helps prevent the pancakes from sticking and adds delicious flavor.
Step 4: Cook the Pancakes
Pour about ½ cup of batter into the skillet. Cook for 5 minutes, or until the edges start to look dry and you see holes forming on top.
Step 5: Flip and Finish
Flip the pancake gently and cook for another 3 minutes. The pancake should be golden brown when done.
Step 6: Serve and Enjoy
Serve immediately with more melted butter and syrup of your choice for a delightful breakfast treat!
Pro Tips from My Kitchen
✓ Preheat Well – Make sure your skillet is hot enough before adding the batter. This helps create a nice golden-brown crust.
✓ Don’t Overmix – Mix until just combined to keep your pancakes fluffy. Overmixing can lead to dense pancakes.
✓ Use Fresh Ingredients – Check that your baking powder and baking soda are fresh. Stale leavening agents can result in flat pancakes.
✓ Customize Your Add-ins – Feel free to add blueberries, sliced bananas, or chocolate chips to the batter for extra flavor and fun!
✓ Keep Them Warm – If cooking in batches, place finished pancakes in a warm oven (200°F) to keep them heated until serving time.
Frequently Asked Questions About Sourdough Discard Pancakes
Yes, you can swap half or all of the all-purpose flour with whole wheat flour for added nutrition. Keep in mind that this may change the texture and flavor slightly.
If the batter is too thick, you can add a little more milk to reach your desired consistency. The batter should be pourable but not too runny.
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a stir before using as it may thicken while resting.
Ensure your skillet is well preheated and that enough butter is used to coat the cooking surface. Using a non-stick skillet can also help reduce sticking.
These pancakes pair wonderfully with maple syrup, fresh fruits, yogurt, or even nut butter for a satisfying breakfast experience.
Sourdough Discard Pancakes Recipe
Ingredients
- 10 ounces All-purpose flour About 2 cups, spooned and leveled.
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup Sourdough discard
- 14 ounces Milk About 1 ¾ cups, provides moisture.
- 2 large Eggs
- 2 tablespoons Canola oil
- 1 teaspoon Butter
Instructions
- Preheat your skillet over medium-low heat for 15 minutes.
- Combine all your ingredients in a bowl and mix until combined. It's okay if the batter is lumpy.
- Melt 1 teaspoon of butter in the hot skillet.
- Pour about ½ cup of batter into the skillet. Cook for 5 minutes or until edges look dry and holes form on top.
- Flip the pancake gently and cook for another 3 minutes until golden brown.
- Serve immediately with more melted butter and syrup of your choice.
Notes
- Preheat well for golden-brown crust, don't overmix to keep pancakes fluffy, and use fresh ingredients for best results.
- Customize add-ins like blueberries or chocolate chips as desired.
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