why make this recipe
Sourdough Discard Pancakes are a fantastic way to use leftover sourdough starter. Instead of throwing away the discard, you can create a delicious meal that everyone will love. These pancakes are fluffy, tasty, and a great way to start your day. Plus, they showcase the unique flavor that sourdough brings, making them a step above regular pancakes.
how to make Sourdough Discard Pancakes
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Optional: vanilla extract, chocolate chips, or fruits for added flavor
Directions:
- In a large bowl, mix the sourdough discard, milk, and egg until smooth.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined; lumps are okay.
- If desired, mix in vanilla extract, chocolate chips, or fruits.
- Heat a skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on top (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings like syrup, fruit, or yogurt.
how to serve Sourdough Discard Pancakes
Serve your Sourdough Discard Pancakes warm. You can stack them high and top them with maple syrup, fresh fruits, or whipped cream. A sprinkle of powdered sugar or a dollop of yogurt can also add a tasty touch. Enjoy these pancakes for breakfast or a special brunch!
how to store 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 for longer storage. Place them in a single layer in a freezer bag or container, separating each pancake with parchment paper, and enjoy them within 1-2 months.
tips to make Sourdough Discard Pancakes
- Make sure your sourdough discard is not too old or too sour. Fresh discard gives the best flavor.
- Don’t overmix the batter; some lumps are perfectly fine for fluffy pancakes.
- Adjust the thickness by adding more milk if you like thinner pancakes.
- Experiment with different add-ins like nuts, berries, or spices to find your favorite flavor combination.
variation (if any)
You can try different variations of these pancakes by adding ingredients like blueberries, banana slices, or even nuts. For a chocolate twist, mix in chocolate chips. You can also use whole wheat flour instead of all-purpose flour for a nuttier flavor and healthier option.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter, but you may need to adjust the liquid in the recipe since active starter can be more wet.
2. Are these pancakes gluten-free?
No, this recipe is not gluten-free. You can try using a gluten-free flour blend if you want a gluten-free version.
3. Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking.
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Sourdough Discard Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and fluffy pancakes made with leftover sourdough starter, perfect for breakfast or brunch.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Optional: vanilla extract, chocolate chips, or fruits
Instructions
- In a large bowl, mix the sourdough discard, milk, and egg until smooth.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined; lumps are okay.
- If desired, mix in vanilla extract, chocolate chips, or fruits.
- Heat a skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on top (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings like syrup, fruit, or yogurt.
Notes
Use fresh sourdough discard for the best flavor. Adjust batter thickness by adding more milk if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg