Easy Sourdough Discard Pancakes Recipe
These sourdough discard pancakes are fluffy and soft, and oh, so delicious. A great way to use up sourdough discard along with some basic ingredients for these delicious pancakes. Piping hot sourdough pancakes are the perfect start to a cozy Saturday morning.
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What is Sourdough Discard?
If you’ve been keeping a sourdough starter, chances are high that you have an abundance of sourdough discard. Instead of throwing it out, add it into a variety of recipes to put it to good use. Not only is it reducing food waste, but by long fermenting the batter, you help break down the phytic acid, making the pancakes easier to digest. What’s not to love about that!
By adding sourdough discard to the pancakes, it adds an acidic component, mimicking buttermilk. Both buttermilk and discard react with the baking soda, to provide the lift for an airy pancake.
Looking for other ways to use sourdough starter discard? Try my sourdough blueberry muffins with crumb topping, sourdough banana bread, or sourdough cinnamon sugar quick bread for a delicious discard breakfast option.
Sourdough Discard Pancakes Ingredients
- Sourdough discard -To avoid a strong tangy flavor in your pancakes, use unfed sourdough starter that’s fresh, within a day of being fed. It will have a pleasant, yeasty smell with slightly acidic aroma. For a more pronounced tangy flavor, use sourdough discard that’s 2-5 days old. This discard will have a vinegar scent to it that you will taste in the pancakes.
- Milk- I always use whole milk for it’s rich flavor.
- Eggs-Using room temperature eggs will make mixing the butter into the batter easier.
- Butter – Each brand of butter has a different level of salt, so I use unsalted butter so I can control the salt levels. Melt the butter and pour into the batter.
- Vanilla Extract – Whether you use homemade or store-bought, be sure its real vanilla extract and not the imitation kind.
- Flour – Use all-purpose flour that’s unbleached and organic if you can.
- Salt – Flavors the pancakes.
- Baking soda and baking powder – These two ingredients are the leavening agent to produce a light and fluffy pancake. The baking soda reacts with acid found in the discard, while the baking powder has two reactions, which is why it’s called double acting baking powder. The first reaction happens when it gets wet, and the second happens once it’s exposed to heat. (This is why we wait to add baking powder until after the long ferment.)
Instructions For Same Day Method
Add 250 g (1 cup) of starter, 625 g (2½ cups) whole milk, 25 g (4 tbsp) sugar, 1 tsp vanilla extract, and 3 large eggs to a large bowl and whisk until completely combines.
Melt 62 g (4 tbsp/½ stick) of butter and let cool slightly. While whisking the wet ingredients, slowly pour the melted butter into the batter and mix well.
In a separate bowl, add 375 g (3 cups) all-purpose flour, ½ tsp salt, 1 tsp baking soda and 3½ tsp baking powder to the batter and mix until just combined. The batter may be lumpy still, that’s ok.
Heat cast iron griddle to medium heat while you let your batter rest for a few minutes. Add a little oil or butter to the hot griddle or cast iron skillet. Ladle 1/2 cup of batter into the griddle, leaving room for the to expand while they cook. Cook 2-3 minutes on the first side, lowering to medium-low heat if needed.
Flip the pancakes when the edges start to turn dull and bubbles begin to form on the surface of the pancakes. Cook an additional minute on the second side until the pancakes are golden brown.
Transfer to a plate while you cook the remaining pancakes. Serve warm with a pat of butter and maple syrup.
Instructions For Over Night Method
Combine 250 g (1 cup) of discard, 3 large eggs, 25 g (4 tbsp) sugar, and 625 g (2½ cups) whole milk into a large bowl and combine well with a whisk.
Mix 375 g (3 cups) all-purpose flour with the wet ingredients. Cover and refrigerate the batter overnight to long ferment.
The next day, add 1 tsp vanilla extract, 62 g ( 4 tbsp/½ stick) melted butter, ½ tsp salt, 1 tsp baking soda and 3½ tbsp baking powder to the batter and mix until just combined.
Continue cooking the same way as in The Same Day Method above.
Tips
- When using the overnight method, for thick and fluffy sourdough pancakes, wait to mix in the baking soda and baking powder into the pancake batter until the next morning. For thin and fluffy pancakes, mix all the ingredients together the night before. These will have a tender, melt-in-your mouth texture.
- Don’t over mix the batter. Those air pockets will make for light, fluffy sourdough pancakes and overmixing will knock them out. A few lumps in the batter is ok.
- Allow the pancake batter to rest after mixing to give some time for the reaction of the leavening agent and the natural acid in the sourdough discard to create gas bubbles. More bubbles mean fluffier pancakes!
- Make sure your pan is the correct heat. If the pan is too hot, the outside will burn before the middle gets cooked. Too cold and the pancake will absorb the fat from the pan and result in a greasy pancake. The pan should be hot, but not smoking.
Can I Freeze Sourdough Discard Pancakes?
Yes! I love to make a double batch and then freeze the leftovers for a quick breakfast option. After the pancakes have come to room temperature, place on cookie sheet spread apart and into the freezer. When the pancakes are frozen remove from the cookie sheet and into a plastic bag. Freezing this way lets you take them out of the freezer bag individually. Label with the date and use within 3 months for best flavor. To reheat, place frozen pancakes in toaster oven.
Favorite Sourdough Discard Pancakes Topping Options
These homemade sourdough discard pancakes are delicious with the classic butter and maple syrup combo. For a twist, try with other delicious, sweet and savory toppings options.
- Fresh berries and homemade whipped cream
- Substitute peanut butter for the butter and top with maple syrup. You get that yummy sweet, salty combination with a bit of added protein.
- Fruit syrups
- Chocolate chips
- Banana slices and toasted walnuts
- Stack with a poached egg, a slice of ham and some creamy hollandaise sauce
- Crumbled bacon and melted shredded cheese
Easy Sourdough Discard Pancakes Recipe
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Ingredients
- 250 g sourdough discard 1 cup
- 625 g whole milk 2 ½ cups
- 3 large eggs
- 62 g melted butter 4 tbsp/½ stick
- 1 tsp vanilla extract
- 375 g all-purpose flour 3 cups
- 25 g granulated sugar 4 tbsp
- 3 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Instructions
For the Same Day Method:
- Add 250 g (1 cup) of starter, 625 g (2½ cups) whole milk, 25 g (4 tbsp) sugar, 1 tsp vanilla extract, and 3 large eggs to a large bowl and whisk until completely combines.
- Melt 62 g (4 tbsp/½ stick) of butter and let cool slightly. While whisking the wet ingredients, slowly pour the melted butter into the batter and mix well.
- In a separate bowl, add 375 g (3 cups) all-purpose flour, ½ tsp salt, 1 tsp baking soda and 3½ tsp baking powder to the batter and mix until just combined. The batter may be lumpy still, that's ok.
- Heat cast iron griddle to medium heat while you let your batter rest for a few minutes. Add a little oil or butter to the hot griddle or cast iron skillet. Ladle 1/2 cup of batter into the griddle, leaving room for the to expand while they cook. Cook 2-3 minutes on the first side, lowering to medium-low heat if needed.
- Flip the pancakes when the edges start to turn dull and bubbles begin to form on the surface of the pancakes. Cook an additional minute on the second side until the pancakes are golden brown.
- Transfer to a plate while you cook the remaining pancakes. Serve warm with a pat of butter and maple syrup.
For the Over Night Method:
- Combine 250 g (1 cup) of discard, 3 large eggs, 25 g (4 tbsp) sugar, and 625 g (2½ cups) whole milk into a large bowl and combine well with a whisk.
- Mix 375 g (3 cups) all-purpose flour with the wet ingredients. Cover and refrigerate the batter overnight to long ferment.
- The next day, add 1 tsp vanilla extract, 62 g ( 4 tbsp/½ stick) melted butter, ½ tsp salt, 1 tsp baking soda and 3½ tbsp baking powder to the batter and mix until just combined.
- Continue cooking the same way as in The Same Day Method above.
Pancakes are a constant favorite for a weekend breakfast (or brunch, if you like your sleep like we do!). They are a perfect carrier for homemade maple syrup, our recent jams, and butter. Yum! Send any questions or comments my way, and until then, happy eating!
Hello!
Made these today for my husband and I – perfect for a slow Saturday morning! I love mine with berries and syrup, especially in the summer. We had some batter leftover, can I store the batter in the fridge to use later in the week?
The batter will store in the fridge, although I’ve never stored it for more than 24 hours. Because the baking powder will have already reacted when you mixed the pancake batter, you may need to add a bit more baking powder right before you cook more pancakes. Please let me know how they turned out!