Whip up sourdough discard pancakes with our easy recipe. These sourdough pancakes are the perfect balance of tanginess and fluffiness. With our Fluffy Sourdough Discard Pancakes recipe, we’re flipping the script (and the pancakes)! Transform your sourdough discard into the star of your breakfast table, bringing an exciting tangy twist to the classic, fluffy delight.
Why use Sourdough discard in pancakes?
First off, let’s talk flavor. Sourdough discard gives these pancakes a distinctive, slightly tangy taste that regular pancakes just don’t have. It’s a whole new spin on a classic breakfast treat that your taste buds will thank you for.
Secondly, it’s all about sustainability. If you’re into sourdough baking, you know there’s always some discard left over from feeding your starter. Instead of tossing it in the garbage, why not whip up a delicious batch of pancakes? It’s a tasty, eco-friendly way to reduce food waste and get more mileage from your sourdough starter.
And let’s not forget about the texture. These pancakes come out super fluffy and light, making for an exceptional breakfast or even dinner!
Ingredients you’ll need
Only 5 ingredients are needed to make this recipe
You’ll also want some maple syrup on the side for your delicious pancakes!
- Keep Your Discard Fed: Even though it’s discard, keeping your sourdough starter fed ensures that your pancakes will have a wonderful, tangy flavor.
- Temperature Matters: Allow your sourdough discard to come to room temperature before using it. This will help the pancakes rise and become fluffy.
- Don’t Overmix the Batter: It’s essential to keep your batter lumpy. Overmixing can lead to tough, dense pancakes instead of the light, fluffy ones you’re aiming for.
- Use a Griddle or Cast-Iron Skillet: These distribute heat evenly, making for perfectly cooked pancakes. If they’re not available, a good non-stick pan will work too.
- Wait for Bubbles: Pour the batter onto your heated griddle or skillet and wait for bubbles to form on the surface before flipping. This is a sign that your pancakes are ready to be turned over.
- Serve Immediately: Sourdough discard pancakes are best served right off the griddle, while they’re still warm and fluffy. Slather them with your favorite toppings and enjoy!
Why you’ll love this sourdough discard pancake recipe
- Say Goodbye to Waste: You know that sourdough discard you usually throw away? Not anymore! You’re reducing waste and making something delicious. How cool is that?
- Flavor Town: These pancakes have a tangy kick that’ll jazz up your usual breakfast. It’s like a little surprise for your taste buds!
- Fluff Central: Thanks to the magic of sourdough, these pancakes come out incredibly fluffy. Think biting into a breakfast cloud. Now, that’s what I’m talking about!
- Sourdough Discard: If you don’t have sourdough discard, you could use Greek yogurt or buttermilk to get that tangy flavor. The texture might change slightly, but you’ll still have yummy pancakes.
- Eggs: A “flax egg” (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or unsweetened applesauce (1/4 cup per egg) can be used as a vegan substitute for eggs.
- Maple Syrup: You can substitute honey, or a sugar alternative like Stevia, adjusting to taste. If you’re using white sugar, you may need to add a bit more liquid to compensate.
- Fruit: Fresh Blueberries, diced apples, or sliced bananas can be mixed into the batter before cooking.
- Nuts: Chopped nuts like walnuts or pecans can add a great crunch and extra flavor.
- Chocolate: Mini chocolate chips can be a fun addition for a sweet treat. My kids love when I add these!
- Spices: Try adding a sprinkle of cinnamon or nutmeg to your batter. It’s like a cozy, warm hug for your taste buds!
- Citrus Zest: A little lemon or orange zest can brighten up the flavor and complement the tanginess of the sourdough.
- Seeds: Chia seeds or flax seeds can add a nutritional boost to your pancakes.
- Prepare the Griddle/Skillet: Start by preheating your electric griddle to around 325-350 degrees or a nonstick skillet over medium heat. You want it to be hot enough that a drop of water sizzles and evaporates almost instantly.
- Mix Wet Ingredients: In a large bowl, mix the sourdough discard, eggs, and maple syrup until it’s well combined.
- Add Dry Ingredients: Add the baking soda and salt into the wet mixture. Stir until just combined, being careful not to overmix. It’s okay if the batter is a little lumpy.
- Cook the Pancakes: Lightly oil your preheated griddle or skillet. You can use vegetable oil, cooking spray, or butter. Scoop about 1/4 cup of batter for each pancake and pour it onto the griddle. Wait until you see little bubbles forming on the top and the edges look set. This usually takes about 2-3 minutes.
- Flip and Cook: Flip the pancake over using a spatula and cook for another 1-2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Serve: Remove from the griddle and serve immediately with your favorite toppings, like more maple syrup, berries, or a dusting of powdered sugar.
- Repeat: Continue with the rest of the batter, making sure to re-oil the griddle as needed.
LITTLE CHEF NOTES:
- If using a griddle, pay close attention to not turn the heat up too high, the pancakes will burn on the outside and not be fully cooked on the inside. I recommend testing the heat by cooking a single pancake first to ensure that the temperature is just right.
- If your sourdough starter is thinner or thicker than the one shown in the picture, you may need to make some adjustments to achieve the desired pancake batter consistency. If it’s thinner, gradually add all-purpose flour, starting with a teaspoon at a time, until the batter thickens to your liking. On the other hand, if your cup of starter is thicker, you can add water to thin out the batter. Begin with a 1/2 tablespoon of water at a time, adjusting as needed. The goal is to achieve a pancake batter consistency that spreads smoothly on the griddle.
- What can I do if I don’t have sourdough discard?
- You can substitute an equal amount of plain Greek yogurt and flour for the sourdough discard. This will give a similar tang and texture to the pancakes.
- Can I use a different sweetener instead of maple syrup?
- Yes, you can substitute with white sugar, brown sugar, honey, or any other sweetener you prefer. Just remember to adjust the amount based on the sweetness level of the substitute.
- Why is my batter so thick/thin?
- The consistency of sourdough discard can vary, which can affect the thickness of your batter. If it’s too thick, add a little milk or water. If it’s too thin, add some flour.
- Why are my pancakes not fluffy?
- This can be due to overmixing the batter, which deflates the air bubbles that make the pancakes fluffy. It can also be because the baking soda isn’t fresh, which affects its ability to leaven the pancakes. Always mix until just combined, and make sure your baking soda is fresh.
- Can I add flavors or other ingredients to the batter?
- Absolutely! You can add blueberries, nuts, chocolate chips, spices, citrus zest, or even a handful of oats or granola. Remember to add these in moderation, as too much can weigh down the batter.
- Can I make the batter ahead of time?
- Since the leavening effect of the baking soda begins as soon as it’s mixed with the acidic sourdough discard, it’s best to cook the pancakes right after mixing the batter for the fluffiest results. If you need to prepare something ahead, you can mix the dry and wet ingredients separately, then combine them when you’re ready to cook.
- What temperature should I cook the pancakes at?
- Aim for a medium heat, or around 350°F if you can measure it. This allows the pancakes to cook evenly and turn a nice golden brown.
- How do I know when to flip the pancakes?
- When you see bubbles forming on the surface of the pancake and the edges look set, it’s usually a good time to flip. The bottom should be golden brown.
- How do I store leftover pancakes?
- You can store cooled pancakes in an airtight container in the refrigerator for up to 5 days. Reheat them in a toaster, oven, or microwave before serving.
- Can I freeze these pancakes for later?
- Yes, Sourdough Discard Pancakes freeze very well. Let them cool completely, then store them in a freezer-safe bag with sheets of parchment paper between each pancake to prevent sticking. They should last up to 2 months in the freezer. When you’re ready to eat them, reheat in a toaster or microwave.
Sourdough Discard Pancakes
- 2 cups Sourdough Starter Discard
- 2 Eggs large
- 1 Tablespoon Maple Syrup
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- Start by preheating your electric griddle to around 325-350 degrees or a skillet over medium heat. You want it to be hot enough that a drop of water sizzles and evaporates almost instantly.
- In a large bowl, mix the sourdough discard, eggs, and maple syrup until it's well combined.
- Add the baking soda and salt into the wet mixture. Stir until just combined, being careful not to over mix. It's okay if the batter is a bit lumpy.
- Lightly oil your preheated griddle or skillet. Scoop about 1/4 cup of batter for each pancake and pour it onto the griddle. Wait until you see little bubbles forming on the top and the edges look set. This usually takes about 2-3 minutes.
- Flip the pancake over using a spatula and cook for another 1-2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Remove from the griddle and serve immediately with your favorite toppings, like more maple syrup, berries, or a dusting of powdered sugar.
- Continue with the rest of the batter, making sure to re-oil the griddle as needed.
Did you make this recipe?
Mention us @littlechefwithin or tag us using #littlechefwithin so we can see your creations! You can also leave a comment below!