Delicious Sourdough Discard Pancakes

Turn your sourdough discard into golden stacks of fluffy goodness! These easy sourdough discard pancakes are tangy, light, and ready in under 30 minutes. They’re perfect for breakfast or brunch. Love quick treats? Try them alongside my classic buttermilk waffles!

I’m always on the hunt for creative ways to use up my extra sourdough starter in breakfast recipes! You can top or fill these sourdough pancakes with all your favorite flavors. They serve as a versatile base.

Don’t let the word ‘sour’ fool you—these pancakes are delightfully sweet and fluffy, just like the best diner stacks. Moreover, for another delicious way to use your discard, check out my sourdough blueberry muffins—they’re a breakfast must-try!

Why You’ll Love This Sourdough Discard Pancake

• Here’s a genius way to use up sourdough starter discard while reducing food waste. And if you’ve got extra, try my crowd-favorite sourdough cookies!
• These pancakes are light, fluffy, and come together in just 4 simple steps—perfect for busy mornings.
• A versatile base recipe that welcomes endless variations to suit your cravings.
• Balanced in sweetness, making them ideal for those who prefer a subtle, not overly sweet breakfast treat.

Recipe Ingredients

Here’s what you’ll need to make these simple and delicious sourdough pancakes:

Ingredient Notes:

• The sourdough starter discard gives these pancakes their distinct flavor.
• You can use any flour-to-water ratio of discard you have; just adjust the milk to get the right batter consistency.
• Vegetable oil ensures the pancakes stay soft and moist.
• Baking powder helps the pancakes rise, creating a light and airy texture.
• Granulated sugar provides just the right amount of sweetness without being too much.

For the complete list of ingredients and measurements, check the recipe card below.

Substitutions & Variations

• Mix in chocolate chips, blueberries, or any of your favorite mix-ins before cooking the pancakes. Or sprinkle them on top right after pouring the batter onto the skillet!
• Feel free to swap out dairy milk for plant-based options like almond or oat milk. Just be aware that this may subtly alter the flavor and texture of the pancakes.
• For a crispy, extra flavorful pancake, cook the batter in a cast iron skillet generously greased with butter.
• Top your sourdough pancakes with fresh berries, a drizzle of maple syrup, or any toppings you love!
• Depending on the sourdough starter you use, the flavor and texture of the pancakes may vary.

This recipe hasn’t been tested with other substitutions or variations, so if you make any changes, let us know how it turns out in the comments below!

How to Make Sourdough Discard Pancakes

Follow These Easy Step-by-Step Instructions

Expert Baking Tips

• Use a ¼ cup measuring cup or a large ice cream scoop to portion the batter onto the griddle for even pancakes.
• Test the pan’s heat by making a small pancake with 2 tablespoons of batter to check if it’s ready.
• Flip the pancakes with a wide spatula when the bubbles in the batter start to slow down and the edges turn golden.
• For best results, use sourdough discard that hasn’t been recently fed.
• If the batter seems too runny, simply mix in a bit more flour to thicken it up. If it’s too thick, stir in more milk until you achieve your desired consistency.

Storage

At Room Temperature

Although sourdough discard pancakes are best served right away, you can store them in an airtight container at room temperature for up to 1 day.

In the Refrigerator

For longer freshness, keep your pancakes in an airtight container in the fridge, where they’ll stay good for 3-5 days.

Freezing Instructions

To enjoy them later, simply wrap each pancake individually and freeze for up to 1 month. This method is perfect for meal prepping!

Reheating Instructions

Refrigerated pancakes can be reheated quickly in the microwave or warmed up in the oven. For frozen pancakes, reheat them in the toaster or microwave for a speedy breakfast!

Conclusion

In Conclusion: These Easy Sourdough Discard Pancakes are the perfect way to use up leftover sourdough starter while enjoying a delicious, fluffy breakfast. Moreover, with simple ingredients and quick steps, you can create a satisfying meal that’s both flavorful and sustainable. Whether you top them with fresh berries, syrup, or your favorite toppings, these pancakes are sure to become a family favorite. So, don’t let your sourdough discard go to waste—try this easy recipe today and enjoy the tangy goodness in every bite!

FAQ

What uses a lot of sourdough discard?

Sourdough discard can be used in a variety of recipes, including pancakes, waffles, crackers, muffins, bread, and even pizza dough! It’s a great way to reduce waste while adding unique flavor to your baked goods.

Why are sourdough pancakes better?

Sourdough Discard Pancakes have a tangy, rich flavor that regular pancakes don’t offer. The natural fermentation from the sourdough starter adds a slight tartness and makes the pancakes extra light and fluffy, giving them a delightful texture.

Can I use sourdough discard pancakes instead of baking powder?

While sourdough discard can add some lift to pancakes due to its natural fermentation, it doesn’t fully replace the leavening effect of baking powder. If you’re using sourdough discard, it’s best to pair it with baking powder to achieve the ideal fluffy texture.

When can I bake with my sourdough discard pancakes?

You can bake with sourdough discard anytime, especially when you need to use up extra starter. It’s perfect for recipes like pancakes, crackers, and muffins and can be stored in the fridge until you’re ready to bake. Just be sure it hasn’t been recently fed!

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