These Sourdough Discard Pancakes are fluffy and delicious, making use of leftover sourdough starter! They’re perfect for a quick breakfast or brunch treat.
Flipping pancakes is always fun, and these are so easy to whip up. I just mix the starter with a few simple ingredients, and breakfast is ready in no time. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe is perfect for using up leftover starter. If you don’t have any, you can use yogurt or applesauce for a similar tang and moisture.
All-Purpose Flour: This is a staple, but if you want a healthier option, you can swap in whole wheat flour. The pancakes will be a bit denser, but still delicious!
Milk: I use regular milk, but buttermilk adds a nice tang. If you’re dairy-free, almond or oat milk works well here too. Just keep the texture similar!
Sugar: The sugar adds a slight sweetness, but you can replace it with honey or maple syrup. Just know that these will change the flavor a bit.
Baking Powder and Baking Soda: These leaveners are key for fluffy pancakes. You can use just one, but the combo gives the best results. If you’re out of baking soda, just use more baking powder (about 3 teaspoons).
How Do You Get Fluffy Pancakes Every Time?
The secret to fluffy pancakes lies in how you mix the batter. Over-mixing can lead to tough pancakes. Here’s how to keep them light and airy:
- Combine the dry ingredients in one bowl and the wet in another.
- When you mix them together, stir gently. It’s okay if a few lumps remain; they’ll dissolve during cooking.
- If the batter feels too thick, add a splash more milk to reach a pourable consistency.
- Let the batter sit for about 5-10 minutes before cooking. This helps the bubbling action from the baking powder and baking soda.
How to Make Sourdough Discard Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk for extra tang)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Butter or oil for cooking
For Serving:
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then around 15 minutes to cook the pancakes. So, in just about 25 minutes, you can have a delightful stack of pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, combine the sourdough starter discard, flour, sugar, baking powder, baking soda, and salt. Use a whisk to blend everything together until well combined. This will help make your pancakes fluffy!
2. Preparing the Wet Ingredients:
In another bowl, crack the egg and beat it lightly. Then add in the milk (or buttermilk) and melted butter (or oil). Mix everything well until smooth.
3. Combining Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until the batter is just combined. Don’t worry if it’s a bit lumpy; it’s better to under-mix than over-mix! If your batter feels too thick, add a splash of milk to reach a pourable consistency.
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Once it’s warm, lightly grease the pan with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Let them cook until bubbles form on the surface and the edges look set, which should take about 2-3 minutes.
5. Flipping Time:
Carefully flip the pancakes over with a spatula and cook for another 1-2 minutes, or until they are golden brown and cooked through. They smell amazing already!
6. Serving Up:
Once cooked, remove the pancakes from the skillet and keep them warm while you cook the rest of the batter. Serve the pancakes stacked high and drizzle with maple syrup. Add butter on top if you like! Enjoy your delicious sourdough discard pancakes!
Can I Use Fed Sourdough Starter Instead of Discard?
While this recipe calls for unfed sourdough starter discard, you can use a fed starter if that’s all you have. Just reduce the added sugar slightly, since a fed starter is already fermented and may add some sweetness.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer parchment paper between pancakes to prevent sticking and place them in a freezer-safe bag. When ready to eat, reheat in the toaster or microwave.
What Should I Do If My Batter is Too Thin?
If your pancake batter is too thin, simply add a little more flour, one tablespoon at a time, until you reach your desired consistency. Remember, the batter should be thick but still pourable!
Can I Add Mix-Ins to the Batter?
Absolutely! Feel free to add chocolate chips, berries, or nuts to the batter. Just fold them in gently after mixing the wet and dry ingredients, to avoid over-mixing.