If you’re into sourdough baking, you probably have plenty of leftover starter, and this sourdough discard pancakes recipe is the perfect way to put it to good use! Instead of tossing that extra sourdough discard, you can create delicious, fluffy pancakes with a slight tang from the sourdough. This sourdough discard pancakes recipe not only helps you reduce food waste but also gives your pancakes an amazing depth of flavor. Easy to make with a few basic ingredients, this sourdough discard pancakes recipe is a go-to for a quick, tasty breakfast. Whether you’re a seasoned sourdough baker or just getting started, this sourdough discard pancakes recipe will elevate your breakfast game and leave everyone asking for seconds!
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
Execution
1- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2- Combine Wet Ingredients: In another bowl, whisk together the sourdough discard, egg, milk, melted butter (or oil), and vanilla extract if using.
3- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
4- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
5- Serve Warm: Serve your sourdough discard pancakes hot with your favorite toppings like butter, syrup, or fresh fruit.
Additional tips
About: Sourdough Discard Pancakes
- Don’t overmix the batter; overmixing can lead to tough pancakes.
- Let the batter rest for a few minutes before cooking to allow the baking powder and soda to activate, making the pancakes fluffier.
- If you prefer a thicker batter, reduce the milk slightly. For thinner pancakes, add a bit more milk.
- Store leftover batter in the fridge for up to one day, or freeze cooked pancakes for a quick breakfast later.
With this sourdough discard pancakes recipe, you’ll never have to waste your extra sourdough starter again. Enjoy a stack of fluffy, flavorful pancakes that are perfect for any breakfast or brunch!
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