Sourdough Discard Pancakes: A Delicious Twist

Sourdough discard pancakes offer a creative way to enjoy sourdough discard dishes at home. Transform your leftover sourdough starter into fluffy, golden pancakes that are ideal for any cozy breakfast or brunch setting.

Recipe Overview

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

Why You’ll Love This Recipe

These sourdough discard pancakes bring a delightful tanginess and fluffiness to your breakfast table. Ideal for using sourdough discard, they are easy to make and perfect for utilizing your sourdough starter remnants in an efficient and delicious manner. Pair them with fresh berries, syrup, or your favorite toppings for a versatile meal at any time of the day.

Context/Background

Sourdough, with its rich history dating back centuries, has become popular in recent years for its unique fermentative properties. Using sourdough discard minimizes waste and offers delectable ways to incorporate more complex flavors into simple dishes like pancakes.

Common Mistakes to Avoid

• Avoid overmixing the batter, which can result in tough pancakes.
• Ensure your pan is properly preheated to prevent uneven cooking.
• Use fresh baking powder and baking soda for optimal rise.

Tips for Perfect Sourdough Discard Pancakes

• Let the batter rest for a few minutes before cooking.
• Use a non-stick skillet for easy flipping.
• Adjust sweetness by modifying the sugar amount based on your taste.
• Experiment with additional flavors like cinnamon or nutmeg.

Variations and Substitutions

• Substitute whole wheat flour for a nutty flavor.
• Add blueberries or chocolate chips for a sweeter twist.
• Replace milk with almond or soy milk for a dairy-free option.

Serving Suggestions

Serve these pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkling of powdered sugar. They pair beautifully with bacon or fresh fruit for a balanced breakfast.

Storage and Leftovers

Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave for a quick breakfast fix.

Make Ahead Instructions

Prepare the batter the night before and store it covered in the refrigerator. Give it a quick stir before cooking to ensure even consistency.

Nutritional Information

• Calories: 230
• Protein: 6g
• Carbohydrates: 32g
• Fat: 8g
• 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
• Spatula
• Measuring cups and spoons

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract

Directions

1. In a large bowl, combine sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract.
3. Gently mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. Heat a non-stick pan over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup batter for each pancake onto the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Serve warm with your favorite toppings.

Recipe Notes

• Adjust the consistency of the batter with more milk if needed.
• For extra flavor, add lemon zest to the mix.

Community Tips and Photos

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

Questions and Answers

• Can I use sourdough discard that’s been in the fridge for a while? – Yes, as long as it’s not moldy.
• What can I do if my pancakes are too dense? – Ensure your baking powder is fresh and avoid overmixing.