Irresistible Sourdough Discard Pancakes: Fluffy Breakfast Delight

Transform your sourdough discard into delightful sourdough pancakes with this irresistible recipe. With a fluffy texture and incredible flavor, these pancakes are an easy and delicious way to make the most out of your sourdough starter discard.

Recipe Overview

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

Why You’ll Love This Recipe

This sourdough discard pancake recipe is perfect for those lazy weekend mornings when you crave a comforting breakfast treat. The pancakes are incredibly fluffy, thanks to the natural leavening properties of the sourdough discard combined with baking powder and soda. They’re also a great way to reduce waste and make use of the discard from your sourdough starter. Plus, you can top them with anything from classic maple syrup to fresh fruits and yogurt.

Context/Background

Sourdough pancakes have a rich history, rooted in the tradition of sourdough baking which dates back centuries. Originally made by pioneers using their sourdough starter, these pancakes carry forward the legacy of sustainable cooking by making good use of every part of the sourdough process.

Common Mistakes to Avoid

• Avoid overmixing the batter to prevent tough pancakes.
• Ensure your skillet is hot but not smoking before adding batter.
• Do not flip the pancakes before bubbles form on the surface.

Tips for Perfect Sourdough Discard Pancakes

• Allow the batter to rest for a few minutes before cooking; this enhances fluffiness.
• Use whole milk for a richer flavor, or substitute with almond milk for a dairy-free option.
• Experiment with flavor add-ins such as vanilla extract or cinnamon for variety.

Variations and Substitutions

• Swap all-purpose flour for whole wheat for a nutty flavor.
• Add blueberries or chocolate chips to the batter for fun twists.
• Substitute melted butter with coconut oil for a different taste and texture.

Serving Suggestions

Serve these pancakes warm with toppings like butter and syrup, fresh berry compote, or a dollop of Greek yogurt and honey for a wholesome breakfast or brunch.

Storage and Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the toaster or oven for a quick breakfast.

Make Ahead Instructions

Prepare the batter the night before and store it in the fridge to save time in the morning. Stir the batter gently before using.

Nutritional Information

• Calories: 250
• Protein: 7g
• Carbohydrates: 33g
• Fat: 10g
• Fiber: 1g
• Sugar: 5g

Dietary Notes

• Vegetarian

The Recipe

Serves: 4

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Non-stick skillet
• Ladle or measuring cup

Ingredients

• 1 cup sourdough discard
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. In a medium bowl, whisk together the sourdough discard, milk, egg, and melted butter.
2. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
3. Combine the wet and dry ingredients, mixing until just combined. Do not overmix.
4. Preheat a non-stick skillet over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter per pancake onto the skillet, cooking until bubbles form on the surface.
6. Flip and cook until the second side is golden brown. Repeat with the remaining batter.
7. Serve warm with your choice of toppings.

Recipe Notes

• Make sure the sourdough discard is at room temperature before mixing.
• This recipe can easily be doubled to serve more people.

Community Tips and Photos

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

Questions and Answers

• Can I freeze these pancakes? Yes, allow them to cool completely, then store in freezer bags for up to a month.
• What can I use instead of sourdough discard? Try using buttermilk for a similar tangy flavor, adjusting the flour amount as necessary.