I love trying new twists in the kitchen and my latest creation is Sourdough Pancakes With Active Starter. Combining sourdough discard, all-purpose flour, and eggs with milk, butter, and a hint of vanilla produces a distinct tang and subtle sweetness. This pancake recipe brings a delightful spin to my mornings.

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I’ve been experimenting with sourdough recipes lately and couldn’t wait to share my take on these Sourdough Discard Pancakes. I tossed together 1 cup sourdough discard (whether its runny or thick doesn’t really matter), 1 cup all-purpose flour, and 1 cup milk as the base.

Then I mixed in a couple of large eggs, 2 tablespoons sugar, 1/2 teaspoon salt, and a teaspoon of baking soda. I added 2 tablespoons melted butter and a little vanilla extract for an extra flavor boost.

The ingredients work in a surprisingly neat way to create a batter that fries up into a golden, slightly tangy pancake. It’s a kind of recipe that makes you rethink how you view sourdough discard and shows it’s not just for bread.

Give this small batch pancake recipe a try if you’re looking for something new and intriguing for your breakfast or brunch.

Why I Like this Recipe

I like this recipe because I can finally use up that sourdough discard instead of wasting it. It’s pretty cool how it adds a tangy kick to the pancakes that you just don’t get with regular ones. I also love that the ingredients are ones I already have lying around so it makes cooking really easy and doesn’t feel like a hassle. Plus, the way the batter rests really helps the flavors blend together which makes every bite taste a bit more special.

Ingredients

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Sourdough discard gives a tangy flavor and natural fermentation add some depth.
All-purpose flour supplies carbohydrates and structure powering the pancakes with energy.
Milk provides smooth texture protein, and calcium for a richer batter.
Eggs binds the mixture and deliver high quality protein for nourishment.
Sugar adds much needed sweetness and helps develop a lovely browned crust.
Salt boosts overall flavor balancing the tang sweetness and richness through out.
Baking soda acts as leavening agent ensuring the pancakes turn delightfully fluffy.
Melted butter enriches taste and creates a smooth tender crumb in pancakes.
Vanilla extract optional but flavorful enhances the aromatic appeal of pancakes.

Ingredient Quantities

1 cup sourdough discard (it can be a bit runny or thick, whatever you got)

1 cup all-purpose flour

1 cup milk

2 large eggs

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 tablespoons melted butter (or oil if you prefer)

1 teaspoon vanilla extract (optional but adds great flavor)

How to Make this

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1. In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, sugar and vanilla extract if you’re using it.

2. In another bowl, sift together the all-purpose flour, salt and baking soda.

3. Slowly add the dry ingredients to the wet mixture and stir until just combined dont overmix or the pancakes will be tough.

4. Let the batter rest for about 5 minutes so the baking soda starts workin and the flavors meld together.

5. Heat a non-stick skillet or griddle on medium heat and lightly grease it with butter or oil.

6. Pour about 1/4 cup of batter per pancake onto the pan and let it cook until you see bubbles forming on the top and the edges start to look set.

7. Flip the pancake carefully and cook until the other side is golden brown.

8. Repeat with the rest of the batter, adding more butter as needed to keep them from sticking.

9. Serve warm with your favorite syrup, fruits or any other toppings you like and enjoy!

Equipment Needed

1. Large mixing bowl – to whisk together your sourdough discard, milk, eggs, melted butter, sugar and vanilla extract
2. Second bowl – for sifting the all-purpose flour, salt and baking soda
3. Whisk – for thoroughly mixing the wet ingredients
4. Sifter (or a fine mesh strainer) – to evenly combine your dry ingredients
5. Measuring cups and spoons – for accurately measuring liquids and spices
6. Non-stick skillet or griddle – used to cook the pancakes evenly
7. Spatula – for flipping the pancakes without breaking them
8. 1/4 cup measuring cup or ladle – to pour consistent portions of batter onto the pan

FAQ

Q: What is sourdough discard and can I use any type of starter?
A: Its simply the leftover part of your sourdough starter you wont use for baking; whether its runny or thick, it works just fine.

Q: How does the baking soda work in this recipe?
A: It helps create bubbles to fluff up the pancakes so they turn out light and airy.

Q: What if my pancake batter seems too runny or too thick?
A: You can adjust by adding a bit more flour if its too runny or extra milk if its too thick; its all about getting it to your liking.

Q: Can I make these pancakes ahead of time?
A: Yes, you can store them in an airtight container in the fridge and then reheat in a pan or microwave when youre ready.

Q: Do i really need the vanilla extract?
A: No, its not necessary but adds a little extra flavor if youre up for it.

Sourdough Discard Pancakes Recipe Substitutions and Variations

If you’re low on sourdough discard, you could use plain yogurt thinned out with a bit of milk. Its tangy taste kinda mimics the discard’s flavor.
Don’t have all-purpose flour? Try whole wheat flour. It gives the pancakes a nuttier flavor, though they might be a bit denser.
If you’re out of regular milk, almond milk or any other non-dairy milk works fine. They bring their own unique taste depending on which one you pick.
Instead of melted butter, you can substitute with coconut oil or olive oil. Coconut oil may add a slight coconut flavor but its smooth texture works great in pancakes.

Pro Tips

1. Be careful not to overmix the batter, cuz stirring too much can make the pancakes turn out tough instead of light and fluffy.

2. Let your batter sit for about 5 minutes even if you’re in a hurry. This rest time helps the baking soda do its thing and makes the pancakes extra tender.

3. Make sure your pan is preheated properly on medium heat. If it’s too hot or too cold, you might end up with uneven browning or pancakes that stick.

4. Experiment with your toppings. Sometimes a little squeeze of lemon or a dusting of cinnamon can really take the flavor to the next level.

Sourdough Discard Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

270

kcal

Equipment: 1. Large mixing bowl – to whisk together your sourdough discard, milk, eggs, melted butter, sugar and vanilla extract
2. Second bowl – for sifting the all-purpose flour, salt and baking soda
3. Whisk – for thoroughly mixing the wet ingredients
4. Sifter (or a fine mesh strainer) – to evenly combine your dry ingredients
5. Measuring cups and spoons – for accurately measuring liquids and spices
6. Non-stick skillet or griddle – used to cook the pancakes evenly
7. Spatula – for flipping the pancakes without breaking them
8. 1/4 cup measuring cup or ladle – to pour consistent portions of batter onto the pan

Ingredients

1 cup sourdough discard (it can be a bit runny or thick, whatever you got)
1 cup all-purpose flour
1 cup milk
2 large eggs
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons melted butter (or oil if you prefer)
1 teaspoon vanilla extract (optional but adds great flavor)

Directions

In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, sugar and vanilla extract if you’re using it.
In another bowl, sift together the all-purpose flour, salt and baking soda.
Slowly add the dry ingredients to the wet mixture and stir until just combined dont overmix or the pancakes will be tough.
Let the batter rest for about 5 minutes so the baking soda starts workin and the flavors meld together.
Heat a non-stick skillet or griddle on medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of batter per pancake onto the pan and let it cook until you see bubbles forming on the top and the edges start to look set.
Flip the pancake carefully and cook until the other side is golden brown.
Repeat with the rest of the batter, adding more butter as needed to keep them from sticking.
Serve warm with your favorite syrup, fruits or any other toppings you like and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.