Summary
These pancakes will certainly become a staple in your home. They are simple with minimal ingredients and the whole family will love them.
❤️ Why You’ll Love Sourdough Discard Pancakes
This recipes uses A LOT of discard. Discard recipes are especially great because it ensures that you don’t waste any of that beautiful sourdough starter that you work so hard to feed and keep alive. So if you find yourself in the morning with an abundance of sourdough starter and don’t know what to do with it, throw together these pancakes and your family will thank you. You can also double the recipe and freeze it for a later date.
🍲 Ingredients
Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.
Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.
👩🍳 How to Make Sourdough Discard Pancakes
It probably couldn’t be any easier than this. Just put all of your ingredients into a bowl, mix it up, and throw it in a pan over medium high heat with some butter. That’s really it. I’ve even made all the pancakes at one time on a Blackstone griddle and it was amazing.
🪄 Tips and Tricks
- The combination of baking soda and sourdough starter will make the batter extremely fluffy at first, so if you want to make sure your first round of pancakes isn’t filled with holes, let your batter rest for 15 minutes before pouring into the pan.
🗒 Variations
- pumpkin pancakes
- chocolate chip pancakes
- blueberry pancakes
🗒 Best served with
- Maple syrup for breakfast
👝 How to Store Leftovers
This recipe is easily doubled, so no matter how many leftover pancakes you have I will always suggest to place them into a Ziplock bag and place them into the freezer after serving them. To heat up, just place them into a 350 degree oven or in the toaster.
Sourdough Discard Pancakes
Equipment
- Spatula
- dough whisk
- Griddle/ Large Cast Iron
Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 cup all-purpose flour
- 1 egg
- 1 tsp baking soda
- 2 TBS sugar/ honey
- ½ tsp salt
- ½ tsp vanilla extract
- 3 tbs melted butter plus more for cooking
Instructions
- Preheat a cast iron skillet over medium high heat.
- In a large mixing bowl, whisk together all of your ingredients – sourdough discard, milk, egg, vanilla extract, melted butter, flour, sugar, and baking soda until combined. The baking soda will make the batter really airy at first. I recommend letting it rest for 5-10 minutes before scooping into your skillet to relax the gluten.
- Melt a pad of butter in your pan and let melt. Pour 1/4 cup of batter into the skillet, cook on one side until the top is bubbly, about 5 minutes.
- Flip the pancakes over and cook for an additional 2-3 minutes until fully cooked.
- Transfer pancakes to a separate plate, melt one tablespoon of butter and repeat until all the batter is gone.
- Drizzle with maple syrup and enjoy!
So fluffy and delicious. The BEST pancakes I have ever made!
These are SO good & easy to make! I used a 1.5”-2” scoop & made smaller pancakes so it made a bunch. Great way to use up a lot of discard.
It never says when to add the vanilla and salt but I assume it’s in step 2, yes?
Yes! I just fixed it on the recipe, thank you <3