Sourdough Pancakes Sourdough Discard Recipe

I adore taking leftover sourdough discard and turning it into rich, fluffy pancakes, and this is the recipe I most often use. With 1 cup of sourdough discard, the pancakes have the perfect tang and nourishing flavor—thanks, in part, to the substantial number of fermenting microbes they contain.

The batter consists of the discard plus 1 cup of all-purpose flour, 1/2 cup of milk, 1 large egg, and 2 tablespoons of melted unsalted butter. That gives me a pancake that feels and tastes indulgent but is really pretty good for you.

And they are leavened with baking soda, which makes them light and fluffy. If you want to take them to the next level (and I sometimes do), serve them with a drizzle of maple syrup and some freshly sliced strawberries.

Ingredients

Standard flour: Supplies the framework, prime carbohydrate source.

Sourdough discard: Contributes a sour taste, and is a source of yeast and bacteria.

Whole milk enhances moisture, and offers protein and calcium.

Bind Ingredients, Adds Protein and Richness: Large Egg
Butter, without salt: Provides for a rich taste; helps make tender, flaky layers throughout the dough.

Sugar that has been granulated: Sweetens the batter, helps it brown.

Ingredient Quantities

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

Instructions

1. In a big mixing bowl, put together the all-purpose flour, sugar, granulated, baking soda, and salt. Mix well to distribute the dry ingredients evenly.

2. In a different bowl, mix the sourdough discard, milk, and egg until the combination is smooth and well integrated.

3. The liquid mixture must have added to it the butter (melted, unsalted) and, if you’re using it, vanilla extract. Stir this into the mixture until it is fully incorporated.

4. Add the liquid components to the solid substances in the bowl.

5. Using a spatula, gently combine the mixtures until they are just combined. Do not overmix; there will be some lumps remaining, which is perfectly fine.

6. Allow the baking soda to react with the acidity in the sourdough discard by letting the batter rest for about 5 minutes.

7. Prepping the pan is key to cooking pancakes — even if you’re using a non-stick skillet or griddle, taking these steps will ensure that your pancakes slide out easily and brown beautifully. Here’s how to do it:

1. Heat a non-stick skillet or griddle over medium heat.

2. Lightly grease with cooking spray or a small amount of butter.

8. To cook the pancakes, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until the surface is covered with bubbles and the edges start to look set, approximately 2-3 minutes.

9. Gently flip the pancakes and cook them for another 2-3 minutes or until the other side is golden brown.

10. Take the pancakes off the skillet and serve them right away. You’re free to use any toppings you’d like, including:

– butter
– syrup
– fruit
– yogurt

And these aren’t your only options. If you’d like to use something else as a topping, go ahead!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Spatula
7. Skillet or griddle (non-stick preferably)
8. Cooking spray or butter (for greasing)
9. Ladle or 1/4 cup measure (for portioning batter)

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Indeed, you can use whole wheat flour in place of all-purpose flour in this recipe; the pancakes may just be a bit denser. If you do so, you might also try making a slight adjustment to the amount of liquid you use.
• What is sourdough discard?The leftover starter, which is removed before feeding the sourdough starter, is called sourdough discard. This is what you use for recipes like this one, to make sure that nothing goes to waste.
• Can I prepare the batter in advance?Correct, the batter can be prepared ahead of time and kept in the fridge for as long as 12 hours. It is essential to give it a good mix before you scoop and plop it onto a hot skillet.
• What does the baking soda do in this recipe?Sourdough pancakes become fluffy because they are made with baking soda—an ingredient that interacts, in a lovely way, with the acidity in sourdough discard.
• Can I make these pancakes without the sugar?Of course, if you want the pancakes to be less sweet, you can leave out the sugar. They will still be delicious.
• Is the vanilla extract necessary?No, it’s not an obligation. It adds a touch of savor, a join that is wonderful but not necessary; the flavor is still there in the substance of the pancake.

Substitutions and Variations

1 cup all-purpose flour – Swap in 1 cup whole wheat flour for a nuttier flavor.
1/2 cup milk – For a dairy-free alternative, use 1/2 cup almond milk or oat milk.
A substitute for 1 large egg is 1/4 cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water (let sit for 5 minutes) for a vegan option.
2 tablespoons unsalted butter, melted – Substitute with 2 tablespoons coconut oil or vegetable oil if you’re looking for a different fat source.
1 tablespoon granulated sugar – Use 1 tablespoon maple syrup or honey to achieve the same level of sweetness with a more natural sweetener.