sourdough discard pancake recipe
The Best sourdough discard pancake recipe
Sourdough Discard Pancakes
A quick and delicious way to use up your sourdough discard by making fluffy, flavorful pancakes. These pancakes are perfect for breakfast or a brunch treat.
🥘Ingredients
- 1 cup sourdough discard (unactivated)
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup milk (any variety)
- 1 tbsp melted butter or oil
- ½ cup blueberries or mixed berries
- 1 tbsp cinnamon
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat your skillet or griddle over medium heat. Lightly grease with butter or oil if needed. -
2
In a large bowl, combine the sourdough discard, flour, sugar, baking powder, and salt. Stir well. -
3
Add the egg, milk, and melted butter/oil. Mix until just combined—do not overmix. -
4
If using, fold in any optional add-ins like blueberries or spices. -
5
Pour ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface (~2-3 mins), then flip and cook another 1-2 minutes until golden brown. -
6
Repeat with remaining batter, keeping pancakes warm in a low oven (170°F/75°C) if needed.
🔧Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle (8-10 inches)
- Pancake spatula
- Oven (for optional baking if preferred)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
- Adjust liquid to batter consistency—it should be thin like pancake batter.
- Use the discard within 24 hours for best results.
- For a savory twist, add cheese or herbs to the batter.
Substitutions
- {“item”:”Flour”,”substitute”:”Whole wheat flour or almond flour for a gluten-free option”}
- {“item”:”Milk”,”substitute”:”Dairy-free milk like almond or oat milk”}
Watch Video Of How Sourdough Discard Pancakes Works
❓ Frequently Asked Questions About Sourdough Discard Pancakes
What is the best way to use sourdough discard in pancakes?
Sourdough discard can be used in pancakes to add a tangy flavor and improve texture. For the best results, you can mix it with a small amount of milk or water (about 1-2 tablespoons per cup of discard) to help it incorporate smoothly. Stir it into your batter along with the other wet ingredients, ensuring it’s fully blended before cooking. You can also replace up to 25% of the regular flour in the recipe with discard for a lighter, more flavorful pancake.
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Can I use old or overly active sourdough discard in pancakes?
Yes, you can use older or slightly inactive discard—it won’t ruin the pancakes, but the flavor may be less pronounced. If your discard is very weak (less than 20% hydration) or has lost much of its tang, you can still use it, but you might want to add a little extra baking powder (½ teaspoon per cup of batter) to ensure proper rise. For overly active discard, simply let it rest for 10–15 minutes before mixing to prevent excessive bubbling in the batter.
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How do I prevent sourdough discard pancakes from being dense or gummy?
Sourdough discard can sometimes make pancakes denser due to its acidic nature, but a few adjustments help. First, use a slightly higher ratio of liquid (like milk or water) to balance the acidity—about 1–2 extra tablespoons per cup of discard. Second, reduce the baking powder slightly (if using) or replace some flour with whole wheat or oat flour, which absorbs moisture better. Lastly, don’t overmix the batter—fold in the discard gently to avoid developing gluten too much. A slightly thicker batter (like for crepe-like pancakes) also helps prevent gumminess.
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Can I make sourdough discard pancakes without eggs?
Yes! You can easily make egg-free sourdough discard pancakes by using flaxseed or chia “eggs”—mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per pancake, let it sit for 5 minutes to thicken, then stir into the batter. Alternatively, you can use a splash of vinegar or lemon juice (1–2 teaspoons) to help bind the batter, or replace eggs with 1/4 cup of unsweetened applesauce or mashed banana. For best results, keep the batter slightly thicker than usual.
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How long can I store leftover sourdough discard pancakes?
Leftover sourdough discard pancakes stay fresh for 3–4 days in an airtight container at room temperature if stored in a sealed container (they can dry out faster than regular pancakes). For longer storage, freeze them: place pancakes in a single layer on a tray, freeze until solid, then transfer to a bag or container. They’ll keep for up to 3 months and can be reheated in a toaster or microwave. To revive, lightly toast them or drizzle with a little maple syrup or butter.
