Sourdough Discard Pancakes are a delightful way to turn that extra sourdough starter into a delicious breakfast treat! With a light and fluffy texture, these pancakes are not only simple to make but also offer a subtle tang from the sourdough that elevates them above your average pancake. Perfectly golden brown and just sweet enough, they are sure to be a hit at your breakfast table. Plus, you’re putting that sourdough discard to good use!
Gather Your Sourdough Discard Pancakes Ingredients
Here’s what you’ll need to whip up a batch of these fluffy pancakes:
- 56 g (4 tbsp) melted butter
- 60 g (2 tbsp) sour cream (or Greek yogurt)
- 2 eggs (about 100 g)
- 500 g sourdough discard (or active starter)
- 6 g (1 tsp) vanilla extract
- 50 g sugar (or honey, maple syrup)
- 100 g all-purpose flour
- 1 tsp cinnamon (optional)
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- Approximately 50 g sparkling water
- 3 tbsp butter (for greasing the skillet)
Step-by-Step Sourdough Discard Pancakes Recipe
- Begin by heating a skillet or griddle over medium-low heat. This will ensure your pancakes cook evenly.
- In a large mixing bowl, whisk together the melted butter, sour cream, eggs, sourdough discard, vanilla extract, and sugar until smooth and combined.
- In a separate bowl, whisk together the all-purpose flour, cinnamon (if using), salt, baking soda, and baking powder.
- Gently fold the dry ingredients into the wet batter just until combined; don’t overmix!
- Carefully add the sparkling water to the batter and mix gently until incorporated. This will help keep your pancakes light and airy.
- Preheat your skillet by adding a small amount of butter to grease the surface. Use a 1/4 cup measuring cup to scoop the batter onto the skillet, placing 3-4 pancakes per batch.
- Cook until bubbles form on the top, then flip the pancakes and cook until they are golden brown, about 2-3 minutes more.
- Repeat with the remaining batter, adding more butter to the skillet as necessary.
- Serve warm with your favorite toppings and enjoy!
Serve & Enjoy Sourdough Discard Pancakes
These pancakes are perfect as they are, but feel free to get creative! Stack them high on a plate and drizzle with maple syrup, a dollop of fresh fruit, or a spread of nut butter. You can also top them with whipped cream or serve them alongside fresh berries for a burst of flavor. The options are endless, and you can even sprinkle them with powdered sugar for an extra touch of sweetness.
Helpful Tricks for Sourdough Discard Pancakes
- Add-ins: For extra flavor, consider folding in chocolate chips or fresh blueberries into the batter before cooking. They add a delightful surprise in every bite!
- Storage: If you find yourself with leftover pancakes, place them on a parchment-lined sheet and transfer them to a freezer-safe bag. To reheat, simply pop them in the toaster or warm them in a skillet.
- Keep Them Warm: If you’re making a large batch, keep cooked pancakes warm in a preheated oven set to low heat while you finish cooking the rest.
Sourdough Discard Pancakes FAQs
Can I use active sourdough starter instead of discard?
Yes, you can! Just make sure to adjust your flour and liquid amounts if needed.
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking in the morning.
What are the best toppings for sourdough pancakes?
You can use a variety of toppings such as maple syrup, honey, fruit, yogurt, or even a sprinkle of nuts for added crunch.
Give these Sourdough Discard Pancakes a try, and you’ll not only enjoy a tasty breakfast but also feel good about using up that sourdough starter! Happy cooking!
Sourdough Discard Pancakes
Delightfully fluffy pancakes made with sourdough discard, offering a subtle tang and perfect for breakfast.
Wet Ingredients
- 56 g 4 tbsp melted butter (Plus more for greasing the skillet)
- 60 g 2 tbsp sour cream (or Greek yogurt)
- 2 whole eggs (about 100 g)
- 500 g sourdough discard (or active starter)
- 6 g 1 tsp vanilla extract
- 50 g sugar (or honey, maple syrup)
- 50 g approximately sparkling water
Dry Ingredients
- 100 g all-purpose flour
- 1 tsp cinnamon (optional)
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
Preparation
- Heat a skillet or griddle over medium-low heat.
- In a large mixing bowl, whisk together the melted butter, sour cream, eggs, sourdough discard, vanilla extract, and sugar until smooth.
- In a separate bowl, whisk together the all-purpose flour, cinnamon (if using), salt, baking soda, and baking powder.
- Gently fold the dry ingredients into the wet batter until combined, being careful not to overmix.
- Carefully add the sparkling water to the batter and mix gently until incorporated.
Cooking
- Grease the skillet with butter and use a 1/4 cup measuring cup to scoop the batter onto the skillet.
- Cook until bubbles form on the top, then flip the pancakes and cook until golden brown, about 2-3 minutes.
- Repeat with the remaining batter, adding more butter to the skillet as necessary.
Serving
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or nut butter.
Feel free to add chocolate chips or blueberries to the batter for extra flavor. Leftover pancakes can be stored in a freezer-safe bag and reheated later.
