Using sourdough discard for pancakes has so many benefits:
- Less Waste:Instead of throwing out your sourdough discard, turn it into something tasty.
- Healthier Pancakes:Sourdough has probiotics which help with digestion.
- Budget-Friendly:It’s cheaper since you’re using ingredients you probably already have at home.
- Tangy & Unique Flavor:The natural fermentation gives these pancakes a nice tang that makes them different from regular pancakes.
- Flexible Recipe:You can change up the recipe to fit your diet by swapping ingredients or adding stuff like fruit, nuts, or chocolate chips.
- Kid-Friendly:Kids love pancakes! These light & fluffy sourdough pancakes will be a hit at breakfast.
What is Sourdough Discard?
For this recipe, let’s talk a little about sourdough discard. You see, once you have a sourdough starter, it is common to feed it once daily and discard part of it; that’s called “discard.” So, instead of actually discarding it, you can put it into pancakes, waffles, crackers, muffins, and so on. It provides a real nice acidity that many foods love, but also keeps food from going into the landfill.
How to Make Easy Sourdough Discard Pancakes (Step-by-Step)
Ingredients You’ll Need:
Instructions to Prepare Sourdough Discard Pancakes:
Prepare Your Dry Ingredients:Grab a large bowl. Mix together flour, sugar, baking powder, baking soda & salt. Stir so everything is well blended.
Add the Wet Ingredients:In another bowl, whisk together sourdough discard, egg, milk, melted butter & vanilla if you’re using it. Mix until combined but don’t overdo it!
Mix Wet and Dry Together:Slowly add the wet mix into the dry ingredients. Stir gently until just combined – it’s okay if it’s still slightly lumpy! Overmixing means tough pancakes!
Cook the Pancakes:Heat up a non-stick skillet over medium heat. Lightly grease with butter or oil. Once it’s hot enough, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles pop on top—usually around 2-3 minutes—then flip them and cook for another minute or two until golden brown.
Serve:Stack those delicious pancakes onto a plate! Serve warm with butter & syrup or fresh fruit—or whatever toppings you love. Want something special? Add chocolate chips or whipped cream!
Tips for the Best Sourdough Discard Pancakes:
- Use Cold Discard:You can use that cold discard right out of the fridge, but let it come to room temperature for a while because it will be easier to mix.
- Don’t Overmix:Do NOT overmix Recipe Notes This is a key point: some lumps in the batter are fine — actually, they will make your pancakes fluffier and more tender. The result is chewy not light.
- Custom Toppings:Add sliced bananas or blueberries to the batter for a tasty twist!
- Make Ahead:You can prepare your batter the night before and leave it in the refrigerator. It will be fermented over night (is in sourdough duhhh) and it also gets better that way.
Benefits of Sourdough Discard Pancakes:
Frequently Asked Questions
Sourdough Probiotics:The process of fermentation in sourdough means lots of gut-friendly probiotics in every bite (good for digestion!)
Lower Glycemic Index:These batter pancakes ferment slowly, and they won’t make your blood sugar go through the roof like regular pancakes.
Nutrient-Rich:Sourdough, when given long fermentation times, is having more nutrients compare to different types of bread.
Higher Protein:while whole grain flour or eggs can boost the protein of pancakes beyond what regular ones have
Less Food Waste:You are making great use of your leftover sourdough discard with this recipe—a responsible breakfast choice that results in less food waste!
Customizable:Change the recipe with different flours or toppings—endless possibilities for everyone in your family!
Frequently Asked Questions
Can I Freeze Sourdough Pancakes?Yes! They freeze really well. Let them cool down first; then stack them with parchment paper in between and store in an airtight container. Reheat in a toaster or oven anytime for quick breakfasts!
What Can I Substitute for Milk?If you’re lactose-free or vegan use almond milk, oat milk, or soy milk instead! They’ll still be light & fluffy!
Can I Use Whole Wheat Flour?You bet! Swap all-purpose flour with whole wheat flour for a healthier twist. Just note that whole wheat might be denser; add some extra liquid if needed