Fluffy Sourdough Discard Pancakes

why make this recipe

Sourdough Discard Pancakes are a delicious way to use up sourdough discard. Instead of throwing it away, you can create fluffy and tasty pancakes that everyone will love. This recipe is not only easy to make, but it also helps reduce food waste. Plus, they have a slight tang from the sourdough, making them unique compared to regular pancakes.

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:

1. In a large bowl, combine the wet and dry ingredients, EXCEPT for the baking powder and baking soda. Whisk well, cover, and chill overnight in the fridge.
2. The next day, sift the baking powder and baking soda directly into the bowl. Whisk everything together until well combined. The texture should be thick and bubbly.
3. If needed, add extra milk, one tablespoon at a time, to thin out the batter.
4. Let the batter sit for at least 5 minutes. It should be nice and bubbly before using. The batter can also be used cold.
5. In a separate large bowl, whisk the dry ingredients together. Add the wet ingredients and whisk gently until a smooth batter forms. Let it rest for 5-10 minutes.
6. In a large stainless steel skillet, add 1 tablespoon of oil over low heat. Swirl the pan to coat it.
7. Using an ice cream scoop, pour ⅓ cup of batter into the pan. Cook until golden brown on both sides, cooking on low heat. When the edges puff up and bubbles appear on the surface, flip it over.
8. Serve with fresh berries, maple syrup, or strawberry sugar puree.

how to serve Sourdough Discard Pancakes

Serve these pancakes hot off the skillet. They are delightful topped with fresh berries, a drizzle of maple syrup, or a tasty strawberry sugar puree. You can also add a dollop of whipped cream for a special treat!

how to store Sourdough Discard Pancakes

To store leftover pancakes, let them cool completely. Then place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just place a piece of parchment paper between each pancake before putting them in a freezer bag.

tips to make Sourdough Discard Pancakes

• Make sure to whisk the batter well, especially after adding the baking powder and baking soda.
• If your batter is too thick, don’t hesitate to add a little more milk to reach your desired consistency.
• Cook the pancakes on low to ensure they cook evenly and do not burn.

variation

You can add chocolate chips, nuts, or spices like cinnamon to the batter for extra flavor. You can also try using whole wheat flour instead of all-purpose flour for a healthier twist.

FAQs

1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter. Just adjust the amount to match the thickness you need.

2. Can I make these pancakes vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and oil.

3. Can I reheat pancakes?
Absolutely! You can reheat pancakes in the microwave or on a skillet. Just heat them until warm, and they’ll be delicious again!

Sourdough Discard Pancakes

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Fluffy pancakes made from sourdough discard, perfect for reducing food waste while enjoying a tasty breakfast.

• Total Time: 970 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a large bowl, combine the wet and dry ingredients, EXCEPT for the baking powder and baking soda. Whisk well, cover, and chill overnight in the fridge.
2. The next day, sift the baking powder and baking soda directly into the bowl. Whisk everything together until well combined. The texture should be thick and bubbly.
3. If needed, add extra milk, one tablespoon at a time, to thin out the batter.
4. Let the batter sit for at least 5 minutes. It should be nice and bubbly before using.
5. In a large stainless steel skillet, add 1 tablespoon of oil over low heat. Swirl the pan to coat it.
6. Using an ice cream scoop, pour ⅓ cup of batter into the pan. Cook until golden brown on both sides, cooking on low heat. Flip when the edges puff up and bubbles appear on the surface.

Notes

Serve hot with fresh berries, maple syrup, or strawberry sugar puree. You can also add a dollop of whipped cream for a special treat.

• Author: nevaeh-hall
• Prep Time: 960 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop Cooking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 10g
• Sodium: 300mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 60mg