If you ever find yourself with some sourdough discard and a craving for breakfast magic, you’re in for a treat with this Sourdough Discard Pancakes Recipe! It’s a simple, delightful way to turn what might seem like waste into fluffy, golden pancakes that burst with flavor and a subtle tang. Each bite feels like a warm hug, with a perfectly tender crumb and just the right balance of sweetness and sourdough depth. Trust me, once you make these pancakes, they’ll become your go-to weekend staple and a conversation starter around the breakfast table!
Ingredients You’ll Need
With just a handful of basic ingredients, each one plays a vital role in creating pancakes that are light, fluffy, and packed with flavor. From the flour that forms the sturdy base to the sourdough discard that lends its signature tang, here’s what you’ll gather:
- 1 ¼ cups all-purpose flour: This forms the sturdy, tender structure of your pancake base.
- 2 tablespoons granulated sugar: Sweetness that balances the tang of the sourdough perfectly.
- 1 tablespoon baking powder: Your key to lightness and fluffiness in every bite.
- 1 teaspoon salt: Just a pinch to enhance all the flavors harmoniously.
- 1 cup sourdough discard: The star ingredient that adds depth and a gentle tang.
- 1 cup milk: Keeps the batter smooth and helps combine all ingredients.
- 1 large egg: Acts as a binder for structure and moisture.
- 3 tablespoons vegetable oil: Adds moisture and richness, keeping pancakes tender.
How to Make Sourdough Discard Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by taking a large bowl and combining the all-purpose flour, granulated sugar, baking powder, and salt. This blend of dry ingredients sets the perfect foundation for your pancakes, ensuring each bite is fluffy and flavorful without being overly dense.
Step 2: Whisk the Wet Ingredients
In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until everything is well combined. This mixture brings moisture and that beloved tang, making your pancakes uniquely delicious and tender.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients. Gently whisk them together until just combined. Don’t worry about a few lumps here and there — they are the secret to pancakes that stay light and airy once cooked.
Step 4: Cook Your Pancakes to Golden Perfection
Heat a skillet over medium heat and lightly grease it if needed. Scoop about â…“ cup of batter onto the skillet for each pancake. Cook until bubbles begin to form and pop on the surface, roughly 2 minutes. Carefully flip and let the other side cook for another 1 to 2 minutes until beautifully golden and cooked through. Adjust your heat if the first pancake browns too fast.
How to Serve Sourdough Discard Pancakes Recipe
Garnishes
Fresh berries, a drizzle of maple syrup, or a dollop of whipped cream all make delightful partners for your sourdough discard pancakes. For a warm twist, cinnamon butter or a sprinkle of powdered sugar brings out even more flavor and charm.
Side Dishes
Pair your pancakes with crispy bacon, savory sausage, or fresh fruit salad for a balanced breakfast or brunch. The pancakes’ subtle tang perfectly complements both sweet and savory sides, making every bite exciting.
Creative Ways to Present
Why not stack your pancakes with layers of nut butter or cream cheese swirl for added richness? Or sprinkle chopped nuts and seeds on top for texture and a boost of nutrition. Making a pancake tower garnished with fruit and edible flowers can turn breakfast into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover sourdough discard pancakes store beautifully in an airtight container in the refrigerator for up to three days. Keeping them covered helps preserve their moisture and tenderness, so reheated pancakes taste almost as fresh as the first batch.
Freezing
To save pancakes for longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container. This prevents sticking and keeps them intact. Frozen pancakes can last up to two months, making meal prep a breeze.
Reheating
For reheating, popping pancakes into a toaster or toaster oven revives their crisp edges beautifully. Alternatively, microwave them with a damp paper towel for 20-30 seconds for quick, soft warmth. Either method brings back that fresh-off-the-griddle magic in no time.
FAQs
Can I use sourdough discard that has been refrigerated for several days?
Absolutely! As long as your sourdough discard smells pleasant and shows no signs of mold, it’s perfect for this pancake recipe. The discard’s tang will add wonderful flavor to the pancakes, whether fresh or a few days old.
Is it necessary to add sugar to the batter?
The sugar helps balance the tanginess of the sourdough discard and gives a subtle sweetness that enhances the overall flavor. However, you can reduce it slightly if you prefer a less sweet pancake or omit it if topping with sweet syrups.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be a delicious substitute for vegetable oil. It adds richness and a lovely buttery flavor, though the texture may be slightly different, often a bit denser.
Why do the pancakes need to have lumps in the batter?
Lumps in the batter mean you haven’t overmixed it. Overmixing can develop gluten and cause tough pancakes. The lumps break down during cooking, producing tender, fluffy pancakes with the perfect crumb.
Can this recipe be doubled or halved?
Definitely! The recipe is flexible and perfect for scaling up or down depending on your group size. Just keep proportions consistent, and cooking times will remain similar.
Final Thoughts
I can’t recommend this Sourdough Discard Pancakes Recipe enough—it turns a simple breakfast into a scrumptious experience, while also reducing waste in the kitchen. The way these pancakes strike a balance between tangy and sweet is simply irresistible. So grab your sourdough discard and give this recipe a whirl; your taste buds and your family will thank you!
Print
Sourdough Discard Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and delicious sourdough discard pancakes perfect for using up your sourdough starter discard. These pancakes combine a tender crumb with a subtle tangy flavor and are quick to prepare, making them an ideal breakfast or brunch option.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and leveled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir them together to ensure they are evenly distributed.
- Prepare wet ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the bowl containing the dry ingredients. Whisk gently until just combined; the batter should be lumpy and not overmixed to keep the pancakes fluffy.
- Cook the pancakes: Heat a skillet over medium heat. Pour about â…“ cup of batter onto the skillet per pancake. Cook until bubbles form on top and the edges begin to set, approximately 2 minutes. Flip carefully and cook for 1-2 more minutes until golden brown and cooked through. Adjust heat as necessary after the first pancake to prevent burning.
Notes
- Do not overmix the batter; lumps help keep the pancakes light and fluffy.
- Adjust the heat of the skillet as needed to ensure even cooking without burning.
- You can use any neutral oil instead of vegetable oil if preferred.
- Serve pancakes warm with syrup, fresh fruit, or your favorite toppings.
- This recipe is a great way to use sourdough discard and reduce waste.
