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I used to toss my sourdough discard straight into the trash, feeling guilty every time. That’s just what everyone seemed to do with their leftover starter. When my friend showed me how to make pancakes with it, I couldn’t believe I’d been wasting all that potential for fluffy breakfast goodness.
Turns out, making sourdough discard pancakes is actually easier than regular pancakes. The starter adds this natural tang that makes them taste like they’re from a fancy brunch spot, and the recipe is pretty much impossible to mess up. Even on sleepy Monday mornings, I can whip these up without thinking too hard.
Why You’ll Love These Sourdough Discard Pancakes
- No-waste cooking – These pancakes are the perfect way to use up that sourdough discard that you’d otherwise throw away – making your baking more sustainable and cost-effective.
- Quick breakfast option – Ready in just 25-35 minutes, these pancakes are perfect for busy mornings when you want something homemade but don’t have hours to spend in the kitchen.
- Simple ingredients – You likely have most of these basic pantry staples on hand already – no special shopping trip needed.
- Tangy flavor upgrade – The sourdough discard adds a subtle tang that makes these pancakes more interesting than regular ones, while still keeping that classic fluffy texture everyone loves.
What Kind of Sourdough Discard Should I Use?
Your sourdough discard can be either fresh from a recent feeding or stored discard from the fridge – both will work great in these pancakes. If you’re using discard that’s been in the fridge for a while, just make sure it doesn’t have any pink or orange coloring, which could indicate spoilage. The discard can be anywhere from a few days to a couple of weeks old, though fresher discard will give you a bit more lift in your pancakes. If your discard seems too thick, you can thin it out slightly with water before using it in the recipe – aim for the consistency of thick pancake batter.
Options for Substitutions
Let’s talk about what you can swap in these pancakes while still keeping them light and fluffy:
- Sourdough discard: This is the star ingredient that can’t be substituted – it’s what makes these pancakes special! The discard can be fresh from the fridge or at room temperature.
- All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour, but using all whole wheat will make them too dense. White whole wheat flour is another good option that keeps them lighter.
- White sugar: Feel free to swap with brown sugar, honey, or maple syrup. If using liquid sweeteners, reduce the milk by 1 tablespoon to maintain the right consistency.
- Vegetable oil: Any neutral oil works great – try canola, grapeseed, or even melted butter. If using coconut oil, make sure your other ingredients are at room temperature to prevent it from solidifying.
- Milk: Any milk works here – dairy or non-dairy like almond, oat, or soy milk. Just remember that plant-based milks might need slightly different amounts to get the right batter thickness.
Watch Out for These Mistakes While Cooking
The biggest mistake when making sourdough discard pancakes is overmixing the batter – a few lumps are actually good, as they ensure your pancakes will be light and fluffy instead of tough and chewy. Another common error is cooking the pancakes on too high heat, which results in burnt outsides and raw centers – keep your pan at medium heat and wait for bubbles to form on top before flipping. For the perfect texture, don’t skip letting the batter rest for 5-10 minutes after mixing, as this allows the gluten to relax and the baking powder to activate properly. To get that golden-brown color and crispy edges, brush your pan with a thin layer of oil between batches, and resist the urge to press down on the pancakes with your spatula while they cook.
What to Serve With Sourdough Pancakes?
These tangy sourdough pancakes are perfect for breakfast or brunch, and there are so many tasty ways to serve them! The classic maple syrup and butter combo is always a winner, but you can also try fresh berries, sliced bananas, or warm fruit compote for natural sweetness. I love serving these with crispy bacon or breakfast sausage on the side to balance out the sweetness with something savory. For a complete breakfast spread, add some scrambled eggs and a cup of hot coffee or fresh orange juice to round out the meal.
Storage Instructions
Keep Fresh: Got leftover pancakes? Pop them in an airtight container with wax paper between each layer to prevent sticking. They’ll stay good in the fridge for up to 3 days. This makes them perfect for busy mornings when you need a quick breakfast!
Freeze: These sourdough pancakes are great for freezing! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. They’ll keep well for up to 2 months. I like to make a double batch just to have some ready in the freezer for lazy weekend mornings.
Warm Up: When you’re ready to enjoy your stored pancakes, pop them in the toaster for a quick warm-up, or microwave them for about 20-30 seconds. If they’re frozen, no need to thaw first – just add a few extra seconds to the heating time. They’ll taste almost as good as fresh!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-12 g
- Fat: 15-18 g
- Carbohydrates: 60-65 g
Ingredients
- 1 cup all-purpose flour (weighing method: spooned and leveled, or in grams)
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon neutral oil like vegetable oil
- 1/2 cup sourdough discard
- 1/2 to 3/4 cup milk (adjust for desired consistency)
Step 1: Combine Dry Ingredients
In a medium or large bowl, whisk together the flour, sugar, baking powder, and salt.
Ensure these ingredients are well incorporated to form a uniform mix that will help the pancakes rise evenly.
Step 2: Prepare Wet Ingredients
In a separate bowl, whisk together the egg, vegetable oil, and sourdough discard until smooth.
Gradually add the milk while whisking continuously until you achieve your desired consistency.
This may vary slightly depending on if you prefer thicker or thinner pancakes.
Step 3: Mix Batter
Slowly stir the wet mixture into the bowl of dry ingredients.
Mix just until combined, as it’s perfectly fine for the batter to be clumpy.
Overmixing can lead to dense pancakes instead of light and fluffy ones.
Step 4: Heat and Test the Skillet
Grease a nonstick skillet or griddle with butter and set it to medium/low heat.
To check if the skillet is hot enough, make a mini pancake with 2 tablespoons of batter.
Adjust the heat as needed.
Step 5: Cook the Pancakes
Once the skillet is properly heated, pour ¼ cup of batter onto the skillet for each pancake.
Flip the pancakes when the bubbles on top slow down and the bottom becomes tan.
Continue cooking until both sides are golden brown.
Step 6: Serve with Toppings
Serve the sourdough pancakes warm with your choice of maple syrup, fresh berries, or any other toppings you enjoy.
These additions can bring out the unique tangy flavor of the sourdough, making each bite delightful!