If you love pancakes but also have some sourdough starter discard sitting in your fridge, you are going to be thrilled with this Sourdough Discard Pancakes Recipe. It takes the humble pancake to a whole new level by adding that subtle tang and depth only sourdough discard can bring, while keeping the texture fluffy and delightfully tender. This recipe is a fantastic way to reduce waste, create something delicious, and share a breakfast treat that tastes like pure comfort on a plate.
Ingredients You’ll Need
These ingredients are simple pantry staples that work harmoniously to give your pancakes the perfect rise, flavor, and texture. Each element plays a crucial role, whether it’s lending fluffiness, sweetness, or that subtle tang from the sourdough discard.
- 1 ¼ cups all-purpose flour: The foundation to give structure and body to your pancakes.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness to balance the tang.
- 1 tablespoon baking powder: Ensures your pancakes rise beautifully and stay fluffy.
- 1 teaspoon salt: Enhances all the flavors without making it salty.
- 1 cup sourdough discard: This star ingredient brings that unique sourdough flavor and tender crumb.
- 1 cup milk: Adds moisture and helps create a smooth batter consistency.
- 1 large egg: Binds the ingredients together and contributes to the fluffiness.
- 3 tablespoons vegetable oil: Keeps the pancakes tender and helps them brown nicely.
How to Make Sourdough Discard Pancakes Recipe
Step 1: Combine the Dry Ingredients
Start by mixing your all-purpose flour, sugar, baking powder, and salt in a large bowl. Getting these dry components well blended ensures every bite has an even texture and just the right lift.
Step 2: Whisk Together the Wet Ingredients
In a separate medium bowl, whisk the sourdough discard, milk, egg, and vegetable oil until smooth. This mixture brings moisture and the tangy signature flavor to the batter, creating pancakes that will surprise you with their depth.
Step 3: Mix Wet and Dry Ingredients with Care
Pour the wet ingredients into the dry bowl and whisk just until combined. It’s important not to overmix here—your batter should still have some lumps. This prevents the pancakes from turning tough and keeps them irresistibly fluffy.
Step 4: Cook Your Pancakes to Golden Perfection
Heat your skillet over medium heat and scoop about ⅓ cup of batter per pancake. Cook until bubbles start to form on the surface, about 2 minutes, then gently flip and cook for another 1-2 minutes until golden brown. Don’t forget to adjust the heat as needed after the first pancake so they cook evenly without burning.
How to Serve Sourdough Discard Pancakes Recipe
Garnishes
Top your sourdough discard pancakes with fresh berries and a dollop of whipped cream for a classic treat, or drizzle with pure maple syrup to enhance their natural sweetness. For a cozy twist, sprinkle cinnamon sugar or nuts to add texture and warmth.
Side Dishes
Pair these pancakes with crispy bacon or savory sausage for a delightful balance of flavors. A side of fresh fruit salad or a simple leafy green salad can add freshness and brighten up the meal perfectly.
Creative Ways to Present
Stack the pancakes tall and separate each layer with a smear of cream cheese or flavored jam for a colorful surprise. You can also fold in chocolate chips or blueberries right into the batter to make every bite exciting and fun.
Make Ahead and Storage
Storing Leftovers
If you have some pancakes left, stack them with parchment paper in between and store in an airtight container in the fridge. They will keep well for up to two days and are perfect to grab for a quick breakfast.
Freezing
These pancakes freeze beautifully. Just freeze them in a single layer on a baking sheet first, then stack and wrap tightly in foil or plastic wrap. They can be frozen for up to two months without losing their flavor or texture.
Reheating
Reheat from frozen or refrigerated pancakes by toasting them or warming them up on a skillet over medium heat until heated through and crisp on the edges. This method brings back their original delicious taste and texture without sogginess.
FAQs
Can I use sourdough starter instead of discard for this recipe?
It’s best to use sourdough discard as it’s less active than a fed starter, which can affect the batter’s rise and flavor balance. However, if you only have active starter, reduce other leavening agents slightly for the best results.
What if I don’t have baking powder?
Baking powder is essential here to help the pancakes fluff up nicely. You could substitute with a combination of baking soda and cream of tartar, but it’s simpler to use baking powder for consistent results.
Can I substitute milk with a non-dairy alternative?
Absolutely! Almond, oat, or soy milk work beautifully in this recipe and keep these pancakes dairy-free with no loss of flavor or texture.
Why does the batter need to be lumpy?
Lumps in the batter prevent overmixing, which can develop gluten and make pancakes chewy instead of tender and light. Those little lumps disappear during cooking, leaving fluffy pancakes.
How do I know when pancakes are ready to flip?
Look for bubbles forming on the surface and edges that start to look set and dry. When this happens, it’s time to flip for an even golden finish on both sides.
Final Thoughts
Making pancakes from sourdough discard is such a joyous way to turn something often thrown away into a mouthwatering breakfast or brunch treat. This Sourdough Discard Pancakes Recipe is simple, satisfying, and bursting with flavor—so I really hope you make it soon and enjoy every fluffy, tangy bite as much as I do!
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Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delicious and easy sourdough discard pancakes made with pantry staples. These fluffy pancakes use sourdough discard to add a subtle tang and extra flavor, perfect for a quick breakfast or brunch. Ready in just 20 minutes, they are a great way to reduce waste and enjoy homemade pancakes with a light, tender texture.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 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 all-purpose flour, granulated sugar, baking powder, and salt to create a well-blended dry mix for your pancake batter.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and gently whisk until just combined. It’s important not to overmix, so leave the batter with some lumps to ensure fluffy pancakes.
- Heat Skillet: Preheat a skillet over medium heat to prepare for cooking the pancakes.
- Cook Pancakes: Scoop about â…“ cup of batter onto the hot skillet. Cook for approximately 2 minutes, or until bubbles form on the surface. Flip the pancake gently and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as needed after the first pancake to prevent burning.
Notes
- Do not overmix the batter; it’s okay if it’s lumpy for a tender texture.
- Use a non-stick skillet or lightly grease the pan to prevent sticking.
- Adjust heat as necessary during cooking to avoid burning the pancakes.
- Sourdough discard adds a mild tang and enhances flavor but can be substituted with buttermilk for a similar effect.
- Double or triple the recipe to serve more guests.
