Sourdough Discard Pancakes: A Delicious Breakfast Treat

Transform your leftover sourdough discard into mouthwatering pancakes that offer a tangy twist on a classic breakfast favorite. These innovative sourdough discard dishes will delight your taste buds and make breakfast a meal to look forward to!

Recipe Overview

• Difficulty Level: Easy
• Category: Breakfast
• Cuisine: American
• Cost: $

Why You’ll Love This Recipe

These sourdough discard pancakes are a beautiful combination of tangy and sweet, perfect for starting your day with a smile. Not only are they a fantastic way to use up extra sourdough starter, but they also bring a gourmet touch to a classic breakfast staple. Easy to prepare and even easier to enjoy, these pancakes are a surefire hit for weekend brunch or everyday mornings.

Context/Background

Sourdough bread, known for its unique tangy flavor, has been cherished worldwide for centuries. These pancakes take inspiration from traditional sourdough processes but offer a modern twist by incorporating the often-discarded starter, transforming it into something delicious and waste-free.

Common Mistakes to Avoid

• Overmixing the batter can lead to tough pancakes—mix until just combined.
• Ensure your skillet is properly heated to prevent sticking.
• Don’t press down on the pancakes while cooking; this can make them dense.

Tips for Perfect Sourdough Discard Pancakes

• Use room temperature ingredients to ensure smooth mixing.
• Let the batter rest for a few minutes to enable full hydration.
• Adjust the thickness of the batter with a splash of milk for thinner pancakes.

Variations and Substitutions

• Substitute almond milk for a vegan version.
• Add a teaspoon of cinnamon for extra warmth and flavor.
• Mix in a handful of berries or chocolate chips for added indulgence.

Serving Suggestions

Serve these pancakes with a drizzle of maple syrup, fresh berries, and a dollop of whipped cream for a breakfast that feels special every time.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium heat until warmed through.

Make Ahead Instructions

Prepare the batter ahead of time and store it in the fridge overnight for quick cooking the next morning.

Nutritional Information

• Calories: 180
• Protein: 6g
• Carbohydrates: 30g
• Fat: 6g
• Fiber: 2g
• Sugar: 3g

Dietary Notes

• Vegetarian
• Nut-Free
• Soy-Free

The Recipe

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Kitchen Equipment Needed

• Mixing bowl
• Whisk
• Non-stick skillet
• Spatula

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large mixing bowl, combine flour, sugar, baking soda, and salt.
2. Add sourdough discard, milk, egg, melted butter, and vanilla extract to the dry ingredients.
3. Mix until just combined; expect some lumps.
4. Preheat a non-stick skillet over medium heat.
5. Grease lightly with butter; pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden.
7. Serve warm with maple syrup or your favorite toppings.

Recipe Notes

• For extra fluffiness, separate the egg and whip the whites before folding into the batter.
• Adjust the sweetness by adding more or less sugar based on your preference.

Community Tips and Photos

Share your experience with this recipe! Tag us using #SourdoughPancakeLove on social media.

Questions and Answers

• Can I make these pancakes gluten-free? Yes, substitute with a gluten-free flour blend and adjust the liquid as needed.
• What can I use if I don’t have sourdough discard? Consider a blend of yogurt or buttermilk to mimic the tangy flavor.