Fluffy Sourdough Discard Pancakes
If you have sourdough starter discard sitting in your fridge, don’t throw it away! Instead, whip up a batch of fluffy sourdough discard pancakes. These pancakes are not only easy to make but also have a delightful flavor that sets them apart from regular pancakes. Here’s a super simple recipe for a breakfast treat everyone will love!
What You’ll Need
Ingredients:
Sourdough Discard: 100g
Milk: 200g
Butter: 50g (melted)
Vanilla Extract: 5g
Egg: 1
Sugar: 40g
All-Purpose Flour: 200g
Baking Powder: 8g
Salt: 3g
Equipment:
Kitchen Scale
Large Mixing Bowl
Medium Mixing Bowl
Mixing Utensils
Cast Iron Skillet/Griddle/Nonstick Pan
Step-by-Step Instructions
In a large bowl, add discard, milk, egg, butter, vanilla extract, and sugar. Whisk until combined.
In a medium sized bowl, add flour, baking powder, and salt. Mix ingredients to evenly distribute.
Add the flour mixture to the large bowl. Whisk together until combined and batter forms.
Preheat your pan or griddle over medium heat. Lightly grease the surface with butter or oil.
Leave the heat on medium or turn down to low. Scoop your batter onto the cooking surface and cook your pancakes until you see bubbles forming on the surface (about 2 minutes), then flip the pancake and cook for another 1-2 minutes until golden brown.
Stack the pancakes on a plate and serve warm with your favorite toppings—maple syrup, nuts, fresh fruit, or a dollop of yogurt work beautifully!
Tips & Notes
If the batter is too thick, add milk until you reach the desired consistency.
Experiment with different flours! I make a multigrain pancake using the following amounts of flour: 100g AP, 50g whole wheat, 25g buckwheat, and 25g spelt.
Add mix-ins! You can add chocolate chips, blueberries, nuts, or seeds to the batter for extra flavor. I add a few tablespoons of sunflower seeds to my batter.
Leftover pancakes can be stored in the refrigerator for a few days.
These pancakes also freeze and reheat well for a quick breakfast! Simply let them cool after cooking and place them in plastic freezer bags or reusable freezer bags with a piece of parchment paper separating them so they don’t stick together. You can reheat them in a toaster, the oven, or a microwave.
Conclusion
Sourdough discard pancakes are a fantastic way to use up that extra starter while enjoying a delicious breakfast. Their unique flavor and fluffy texture make them a hit with family and friends. So next time you have sourdough discard, don’t hesitate to make this easy and tasty pancake recipe! Happy cooking!
Fluffy Sourdough Discard Pancakes
Ingredients
- Sourdough Discard: 100g
- Milk: 200g
- Butter: 50g (melted)
- Vanilla Extract: 5g
- Egg: 1
- Sugar: 40g
- All-Purpose Flour: 200g
- Baking Powder: 8g
- Salt: 3g
Instructions
- In a large bowl, add discard, milk, egg, butter, vanilla extract, and sugar. Whisk until combined.
- In a medium sized bowl, add flour, baking powder, and salt. Mix ingredients to evenly distribute.
- Add the flour mixture to the large bowl. Whisk together until combined and batter forms.
- Preheat your pan or griddle over medium heat. Lightly grease the surface with butter or oil.
- Leave the heat on medium or turn down to low. Scoop your batter onto the cooking surface and cook your pancakes until you see bubbles forming on the surface (about 2 minutes), then flip the pancake and cook for another 1-2 minutes until golden brown.
- Stack the pancakes on a plate and serve warm with your favorite toppings—maple syrup, nuts, fresh fruit, or a dollop of yogurt work beautifully!
Notes
- If the batter is too thick, add milk until you reach the desired consistency.
- Experiment with different flours! I make a multigrain pancake using the following amounts of flour: 100g AP, 50g whole wheat, 25g buckwheat, and 25g spelt.
- Add mix-ins! You can add chocolate chips, blueberries, nuts, or seeds to the batter for extra flavor. I add a few tablespoons of sunflower seeds to my batter.
- Leftover pancakes can be stored in the refrigerator for a few days.
- These pancakes also freeze and reheat well for a quick breakfast! Simply let them cool after cooking and place them in plastic freezer bags or reusable freezer bags with a piece of parchment paper separating them so they don’t stick together. You can reheat them in a toaster, the oven, or a microwave.
