why make this recipe
Fluffy Sourdough Discard Pancakes are a delightful way to enjoy breakfast while minimizing food waste. When you bake bread, you often have leftover sourdough starter—this recipe helps you use that discard instead of throwing it away. The pancakes turn out light and fluffy, with a slight tang from the sourdough. Plus, they’re simple to make and taste delicious!
how to make Fluffy Sourdough Discard Pancakes
Ingredients:
- 1 cup (240 ml) sourdough discard
- 1 cup (120 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk (or dairy-free alternative)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Directions:
- Preheat your skillet or griddle to medium heat (about 350°F / 175°C). Lightly grease it with butter or oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no dry flour patches remain. Do not overmix. If the batter is too thick, add a splash more milk.
- Using a ¼-cup measuring cup or ladle, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
- Place cooked pancakes on a plate and tent loosely with foil to keep warm while finishing the rest.
how to serve Fluffy Sourdough Discard Pancakes
Serve the pancakes warm with your favorite toppings. Popular choices are maple syrup, fresh fruit, yogurt, or a sprinkle of powdered sugar. You can even add chocolate chips or nuts for extra flavor.
how to store Fluffy Sourdough Discard Pancakes
If you have leftover pancakes, let them cool completely. Then, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Simply layer them with parchment paper in between and keep them in a freezer-safe bag or container for up to 2 months.
tips to make Fluffy Sourdough Discard Pancakes
- Measure ingredients accurately for the best results.
- Don’t overmix the batter; a few lumps are okay.
- Adjust the thickness of the batter with milk as needed.
- Make sure your skillet is hot before cooking each pancake for even browning.
variation
Try adding different ingredients to customize your pancakes! You can fold in blueberries, chopped nuts, or even spices like cinnamon. For a healthier touch, swap half the flour for oats or whole wheat flour.
FAQs
1. Can I use any type of sourdough discard?
Yes! It doesn’t matter if your sourdough discard is from a white, whole wheat, or rye starter. Each will lend a unique flavor to the pancakes.
2. Can I make these pancakes vegan?
Yes! Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use a plant-based milk, and substitute vegan butter or oil.
3. What can I do if my pancakes are too thick?
If the batter seems too thick, simply add a little more milk until you reach your desired consistency. This will help ensure that your pancakes cook through without being dry.
