Delicious Sourdough Discard Pancakes – Give It a Try!

A great way to make use of your sourdough discard is through making a batch of these delicious homemade sourdough pancakes. All you need is an active sourdough starter for these savory, sweet, scrumptious pancakes. Why not give this sourdough pancake recipe a try!

Table of Contents

• What is Sourdough Discard?
• What do Sourdough Discard Pancakes Taste Like?
• Sourdough Discard Pancake Recipe
• How Long Can You Store Sourdough Pancake Batter?
• Are Sourdough Pancakes Good for You?
• More Sourdough Discard Recipes
• Sourdough Pancakes – Not Just for Breakfast!
• FAQs

What is Sourdough Discard?

Essentially, sourdough discard refers to a portion of sourdough starter that you’re not feeding.

When feeding your sourdough starter to bake with, you feed it with equal parts water and flour. The reason why we discard a small amount of sourdough starter is because when fed the starter can double or triple in size, causing it to flow out of its jar!

What do Sourdough Discard Pancakes Taste Like?

If you’re worried that your sourdough pancakes may emerge sour tasting, then I’m here to tell you that it is much further from the truth.

Homemade sourdough pancakes are simply called sourdough as it is made with fermented wild yeast and natural bacteria. This is what ensures a nice rise to the dough when baking.

Sourdough pancakes taste a lot like regular pancakes, with a more rich, mildly sweet flavor.

Sourdough Discard Pancake Recipe

These delicious fluffy sourdough pancakes are absolutely scrumptious, elevating your breakfast with a twist on regular pancake recipes. Top them with fresh berries and maple syrup for a sticky sweet finish:

And here’s how to make them!

Ingredients for Sourdough Pancakes

• Sourdough Starter – Inactive and straight from the fridge.
• Baking Powder & Baking Soda – These will add a nice rise to the pancakes
• Buttermilk – Can be substituted for regular milk. Or make your own buttermilk with 1 tablespoon of vinegar added to milk
• Large Eggs – To add a rise and some fat to the pancakes
• Flour – All-purpose flour is best for this recipe
• Melted Butter – Can be substituted for coconut oil, or olive oil. You can also use homemade butter.
• Sugar – For added sweetness
• Salt – To balance flavours
• Vanilla Extract – An unmissable ingredient with most sweet baked goods.

Equipment Required

• Whisk
• Spatula
• Large Mixing bowl
• Skillet

Mix Sourdough Pancake Batter

1. In a large mixing bowl mix the wet ingredients. Whisk the sourdough starter, milk, egg, vanilla extract, and melted butter. Then add baking soda, baking powder, sugar salt and cinnamon.
2. Refrain from overmixing your pancake batter as this can lead to rubbery sourdough pancakes . Mix until the ingredients are well combined. Don’t panic if you notice some lingering lumps and bumps in your batter.
3. You can choose to make your pancakes instantly, or let the batter sit for a while, or overnight till you’re ready to cook with it. Allow the batter to sit for 15 minutes, so the sourdough discard can become acquainted with the flour.
4. Since the batter contains eggs, store the batter in the refrigerator if you intend to cook your pancakes within the next couple of hours. It’s perfectly fine to cook with cold batter.

Cook Your Pancakes

1. Heat a cast iron skillet on a stove at medium heat, allowing it to become nice and warm before adding a small glob of butter to the pan. Pour the batter into the pan. Gently swirl the skillet so that the batter spreads into a circle.
2. Allow the sourdough pancake to cook until bubbles rise to the surface, checking if the bottom of the pancake has turned a nice golden brown, then flip the pancake and cook on the other side.
3. Add some more butter or olive oil to the skillet, and adjust the heat if needed.
4. Serve warm, topped with fresh blueberries, pure maple syrup and a tall glass of milk if you wish.

How Long Can You Store Sourdough Pancake Batter?

Like normal pancakes, the timing on this sourdough pancake recipe is pretty flexible. You can either choose to mix the batter and make a batch of pancakes instantly, or refrigerate the remaining batter overnight ready to be made for breakfast the next morning.

It’s best to use your sourdough discard pancake batter within 24 hours if you’re looking to achieve the best pancakes. Although you can store them for several days, but you’ll notice that they don’t make the fluffiest pancakes, as the baking soda and powder start to lose some of their magic touch while resting in the refrigerator.

Are Sourdough Pancakes Good for You?

We’ve explored whether or not sourdough in general is healthy. What about these discard pancakes?

The fact that these pancakes are made with sourdough starter is what makes them considerably healthier than regular pancakes.

Since they’re fermented, sourdough baked goods are incredibly nutritious, easier to digest, and contain less gluten, as well as a lower glycemic index.

For an extra healthy breakfast, add little to no maple syrup. Instead serve your sourdough pancakes with some butter, jam, and walnuts or pecans for a hint of protein. Additionally, you can choose to serve these pancakes with some savory toppings including: goat cheese, olives, and fresh herbs. Drizzle of extra virgin olive oil, perfect to enjoy at any time of the day.

More Sourdough Discard Recipes

If you think sourdough discard pancakes are delicious, then wait till you get your hands on the other recipes involving your active starter!

• Sourdough Discard Cinnamon Crumb Cake
• Sourdough Discard Orange Quick Bread
• Zucchini Walnut Sourdough Discard Muffins

Sourdough Discard Cinnamon Crumb Cake

This sourdough discard cinnamon crumb cake is a great way to use up some of your sourdough discard. A moist cake with an incredibly delicious almond scented crumb topping, that is simply to die for.

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon Salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 12 tablespoons unsalted butter
• 2 large eggs
• 1 cup sourdough discard
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup Potato flour
• 1/4 cup milk
• 1/2 teaspoon powdered sugar

Instructions

1. Preheat your oven to 350 degrees F and spray a baking dish with non-stick cooking spray.
2. To create the crumb mixture, whisk sugar, cinnamon, salt and flour
3. Add vanilla and almond extracts to the melted butter, and pour this into the flour mixture stirring continuously till you achieve a smooth consistency.
4. Set aside then make the cake batter.
5. In a mixing bowl beat butter and sugar until thoroughly combined
6. Add eggs, vanilla, starter, and mix till smooth.
7. In another bowl mix flour, potato flour, salt, baking soda and powder.
8. Add the starter mixture, and stir till everything is combined.
9. Add milk and mix.
10. Spread the batter in the prepared pan.
11. Top this with the crumb mixture, and bake for 45 minutes, until a knife inserted into the center of the cake emerges clean.
12. Remove from the oven and place on a cooling rack.
13. Sprinkle with powdered sugar if you wish.

Sourdough Discard Orange Quick Bread

This delicious recipe is all you need to bring joy to snack time. Made with discarded sourdough for that extra fluffy texture.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder and soda
• 1/4 teaspoon Salt
• 1 1/2 cup sugar
• 1/2 cup olive oil
• 1/2 cup discarded sourdough
• 3/4 sour cream or plain yoghurt
• 1 tablespoon orange zest
• 1/2 cup orange juice
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350 degrees F, and spray two loaf pans with cooking spray.
2. In a large bowl combine flour, salt, baking soda and powder.
3. In another bowl mix sugar, oil, eggs, orange juice, discard, zest, sour cream and vanilla.
4. Divide the batter equally into both loaf pans.
5. Bake for 40 minutes.
6. Cool in pan and transfer to a wire rack.
7. Combine powdered sugar, and orange juice then drizzle over the cooled bread.

Zucchini Walnut Sourdough Discard Muffins

Make use of your fabulous, flavorful discarded starter and create a batch of these fantastic zucchini muffins.

Ingredients

• 145g cup spelt flour
• 1/4 cup oat flour
• 20 grams corn starch
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/4 cup honey
• 1/4 cup cane sugar
• 1/3 cup discarded starter (unfed)
• 2 mashed bananas
• 1 grated zucchini
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl combine spelt flour, oat flour, cornstarch, baking soda, cinnamon and salt. Then whisk honey, sugar, discarded starter, bananas, zucchini, egg, olive oil and vanilla extract.
3. Plop the wet ingredients with the dry, and stir to thoroughly combine.
4. Add the walnuts.
5. Fill your muffin cups and add a sprinkle of sugar. Bake for 20 minutes, and allow them to cool for one hour before eating.

Sourdough Pancakes – Not Just for Breakfast!

There’s countless ways for you to use your discarded starter. Create impeccable discard recipes that are both sweet and savory for you and your family to enjoy.

Try other discard recipes: sourdough discard pizza dough and sourdough discard crackers.

For other sourdough breakfast ideas:

• Sourdough Cinnamon Bread
• Baked Sourdough Pumpkin Muffins Recipe
• Sourdough Walnut Swirl Bread

FAQs