For the last few years, learning to make sourdough bread has been on my to do list. Every year would pass, and I still felt overwhelmed about the process and still hadn’t learned how. Until November 2022, I decided that enough was enough and I was GOING TO LEARN how to make sourdough, once and for all. I dutifully fed and cared for my starter for weeks on end, until finally, blessedly, I had a bubbling, doubling, thriving little sourdough starter growing in my kitchen. Even in the middle of winter! Because of this, (and because I’m *still* trying to master the art of sourdough bread) I have lots of sourdough starter discard to use. Which, is where I learned to use it for fun things like, waffles, brownies, chocolate chip cookies, and these sourdough discard pancakes!
My family absolutely loves these pancakes. They are light, fluffy and a great way to use up my sourdough starter discard! Once you try these sourdough discard pancakes, you won’t ever go back to making traditional pancakes.
And best yet, the natural yeast and fermentation process makes sourdough pancakes better for you and easier to digest.
WHY YOU’LL LOVE THIS RECIPE
It’s a great way to use up extra sourdough starter! It can make so many delicious baked goods, honestly, the list is endless!
So incredibly easy to make. Everything is made in just one bowl- yes, and amen.
They’re better for you! These sourdough pancakes are easier to digest than traditional pancakes.
What Is Sourdough Discard?
Sourdough discard is the part of the sourdough starter that has been broken down by yeast after it has been fed. Discard recipes are a great way to use up that discard instead of throwing it away!
Ingredients You Will Need For Sourdough Discard Pancakes
Sourdough Starter– Inactive/Discard
Baking Powder & Baking Soda– Even though we are using sourdough starter in this recipe, the baking powder and baking soda add more rise to the pancakes!
Whole Milk– we use whole milk from Lucy, our dairy cow 😊
Eggs– to add a little rise and a little fat to the pancakes! Farm fresh is best!
Flour– I use all purpose flour in this recipe!
Sugar– I get all of our organic cane sugar from Azure Standard (actually, nearly all of our pantry staples come from Azure!)
Salt– Redmond’s Fine Sea Salt is my personal favorite!
Melted Butter– Coconut oil can be substituted instead
Any Toppings You Want For Serving! Butter, Maple Syrup, Powdered Sugar, Jam, Fresh Fruit, Honey, etc
Kitchen Tools Needed For This Recipe
Instructions For How To Make Sourdough Discard Pancakes
Mix together your dry ingredients: flour, salt, baking powder, baking soda, sugar
Add in your wet ingredients: sourdough starter discard, eggs, milk, melted (not hot!) butter
Stir together, but don’t over mix!
Melt some butter in a skillet over medium-high heat
Pour your batter onto your skillet- I usually use a 1/3 or 1/4 measuring cup, depending on the size of skillet I am using.
When your sourdough discard pancakes start to bubble, it’s time to flip them over!
Tips For Making Sourdough Discard Pancakes
Don’t over-mix. Once the flour is added, only mix until the flour and any remaining ingredients are just combined. Small lumps of flour are perfectly fine!
Use real maple syrup! There’s a huge difference between pancake syrup and real maple syrup. Pancake syrup is colored corn syrup, whereas maple syrup is made from sap collected from maple trees, and you can really taste the difference!
Sourdough Discard Pancake Variations
Chocolate Chip– Add 1 cup of semi-sweet chocolate chips to the batter before baking.
Tooty Fruity- Add a cup of fresh or frozen berries (whichever kind of berry is your favorite!) to the batter before cooking.
Pumpkin Spice– Add 1 teaspoon of pumpkin spice seasoning and ½ cup of pumpkin puree to the batter.
Funfetti– Add ½ cup of sprinkles to the batter.
Vanilla Cinnamon– Add 2 teaspoons of vanilla extract instead of one and 1 teaspoon of cinnamon to the batter.
Nuts & Spice– Mix 1 teaspoon of cinnamon and a handful of chopped walnuts (or pecans) into the batter.
HOW TO SERVE SOURDOUGH DISCARD PANCAKES
Some fun ideas for pancake toppings:
Homemade Whipped Cream
Jam (flavor of choice!)
Storage & Reheating Instructions For Sourdough Discard Pancakes
Refrigerator- Store pancakes in a sealed bag or container for up to 3 days.
Freezer- Sourdough pancakes freeze well. Freeze for up to 3 months in a sealed bag or container.
Reheating- My favorite way to reheat pancakes is in the toaster! The toaster makes the outside crispy of your sourdough discard pancake, while keeping the inside soft. But if you’re reheating frozen pancakes, reheat from frozen.
Can I freeze sourdough pancakes?
Yes you can! These sourdough discard pancakes freeze wonderfully. We don’t have a microwave, so we like to reheat pancakes in the toaster instead, so that the outside gets crispy and the inside stays soft. Alternatively, you can warm the pancakes in the oven or on the stovetop!
Can you make sourdough discard pancakes ahead of time?
Yes! You can make the pancakes completely ahead of time and let them hang out in a 200 degree oven until you are ready to serve them. You can also make the pancakes, place them in an airtight container, and when you are ready to serve them, reheat them in a 200 degree oven until they are warm again.
Can you use active starter instead of inactive starter?
Yes! You can use active starter in this recipe. It will give a little more rise to the pancakes
What are the benefits of sourdough pancakes?
It is easier to digest! Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest
Why are my sourdough pancakes gooey?
Your pan may have been too hot. If the heat is too high, the outside of your pancakes will burn before the inside can cook fully. Cook pancakes at a medium heat to make sure the interior set and cooks before the outside scorches.
Will sourdough pancake batter keep in the fridge?
Let the batter rest for about 20 minutes before cooking. The pancake batter can stay in the fridge for up to 2 days before using it to make pancakes.
NOTE: The batter doesn’t have to ferment overnight if you’d like to cook these the same day.
Should I leave lumps in pancake batter?
Lumps are okay! Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.
Can you eat sourdough discard?
YES! You shouldn’t be discarding your sourdough discard! (but if you do, do NOT put it down your sink/disposal. Put it in the trash can!) Discard is basically flour and water and flavor because it’s full of wild yeast and bacteria just like your starter, which means it can be used to make all sorts of delicious things!
How long is sourdough discard usable?
Discard will keep for about 1-2 weeks in the refrigerator.
Do you have to discard sourdough starter every day?
You must discard some of your sourdough starter each time you feed it. You’ll discover that discarding is necessary to build a healthy and thriving sourdough starter – but it’s not actually as wasteful as you might think because you can use it to make all sorts of delicious recipes!
How much protein is in a sourdough pancake?
100g of Sourdough Pancakes contains 5.9g of protein, which is about the same as 1 egg, 0.2 chicken breasts, or 0.4 cups (114g) of black beans.
Here is a Pinterest pin to save this recipe for later!
- 1 1/2 Cup All Purpose Flour
- 2 Tbsp Sugar
- 1/2 Tsp Salt
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Cup Sourdough Starter Discard
- 2 Eggs
- 1 Cup Milk
- 3 Tbsp Melted Butter
- In a large bowl, mix the dry ingredients together
- Add the wet ingredients, whisk together.
- In a large skillet, melt a pat of butter over medium heat. Swirl to coat the pan.
- Pour batter into the pan, cook until bubbling, lower heat as needed.
- Flip over, cook for another minute or two.
- Remove from skillet and continue process with remaining batter.
Don't over-mix the batter. Once the flour is added, only mix until the flour and any remaining ingredients are just combined. Small lumps of flour are perfectly fine!
You can use active starter instead, if that's what you have. It will give a little more rise to the pancakes.
If your heat is too high, the outside of your pancakes will burn before the inside can cook fully. Cook pancakes at a medium heat to make sure the interior set and cooks before the outside scorches.
You can make the pancakes completely and let them hang out in a 200 degree oven
until you are ready to serve them. You can also make the pancakes, place them in an airtight container, and then when you are ready to serve them, reheat them in a 200 degree oven until they are warm.