why make this recipe
Sourdough Discard Pancakes are an excellent way to use up your sourdough discard. Instead of tossing it away, you can create delicious pancakes that are fluffy and full of flavor. They are easy to make and offer a wonderful tangy taste that is different from regular pancakes. Plus, it’s a great way to reduce waste in your kitchen!
how to make Sourdough Discard Pancakes
Ingredients:
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup sourdough discard or active sourdough starter
- 2 large eggs
- 1 cup whole milk, plus more if needed
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil, plus more to coat the skillet, or use melted coconut oil
Directions:
- In a large bowl, combine the wet ingredients and dry ingredients EXCEPT for the baking powder and baking soda. Whisk them well, cover, and chill the mixture overnight in the fridge.
- The next day, sift the baking powder and baking soda directly into the bowl with the mixture. Whisk everything together until well combined. The batter should be thick and bubbly. If it seems too thick, add extra milk, one tablespoon at a time, to thin it out.
- Let the batter sit for at least 5 minutes; it should be nice and bubbly before cooking. You can use the batter cold if you prefer.
- In another large bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda. Add the wet ingredients and whisk gently until a smooth batter forms. Let this rest for 5-10 minutes.
- Heat a large stainless steel skillet over low heat and add 1 tablespoon of oil, swirling it around to coat the bottom of the pan.
- Pour ⅓ cup of batter into the pan using an ice cream scoop for even portions. Cook until both sides are golden brown. The edges will puff up, and bubbles will form on the surface; this is the sign to flip it over.
- Serve your delicious pancakes warm, topped with fresh berries, maple syrup, or strawberry sugar puree.
how to serve Sourdough Discard Pancakes
Serve Sourdough Discard Pancakes warm off the skillet. Top them with your favorite toppings such as fresh fruits, a drizzle of maple syrup, or a dollop of yogurt. You can also sprinkle powdered sugar on top for a sweet finish. They make a perfect breakfast or brunch treat.
how to store Sourdough Discard Pancakes
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Place layers of pancakes separated by parchment paper in a freezer-safe bag. They will keep well in the freezer for up to 2 months. To reheat, simply pop them in the toaster or microwave.
tips to make Sourdough Discard Pancakes
- Ensure your sourdough discard is at room temperature before mixing; it helps the pancakes rise better.
- For extra fluffiness, let the batter rest for longer after mixing in the baking powder and soda.
- Experiment with different toppings like nut butters, chocolate chips, or nuts for added flavor and texture.
variation
You can easily customize Sourdough Discard Pancakes by adding ingredients like chocolate chips, blueberries, or nuts directly into the batter before cooking. You can also switch out the milk for a non-dairy alternative if you prefer.
FAQs
Q: Can I make these pancakes vegan?
A: Yes! You can substitute eggs with a flaxseed or chia seed mixture, and use non-dairy milk and oil for a vegan version.
Q: Can I use active sourdough starter instead of discard?
A: Yes! You can use an active sourdough starter if you prefer. It will add even more flavor to the pancakes.
Q: What if my batter is too thick?
A: If your batter is too thick, simply add more milk one tablespoon at a time until you reach your desired consistency.
Sourdough Discard Pancakes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Delicious and fluffy pancakes made from sourdough discard, perfect for breakfast or brunch.
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup sourdough discard or active sourdough starter
- 2 large eggs
- 1 cup whole milk, plus more if needed
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil, plus more to coat the skillet
Instructions
- In a large bowl, combine the wet ingredients and dry ingredients EXCEPT for the baking powder and baking soda. Whisk them well, cover, and chill the mixture overnight in the fridge.
- The next day, sift the baking powder and baking soda directly into the bowl with the mixture. Whisk everything together until well combined.
- Let the batter sit for at least 5 minutes before cooking.
- Heat a large skillet over low heat and add 1 tablespoon of oil, swirling it around to coat the bottom of the pan.
- Pour ⅓ cup of batter into the pan and cook until both sides are golden brown.
- Serve warm topped with fresh berries, maple syrup, or strawberry sugar puree.
Notes
For extra fluffiness, let the batter rest longer after mixing in the baking powder and soda. Ensure sourdough discard is at room temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American