Easy Discard Recipes: Fluffy Sourdough Pancakes

My Go-To Sourdough Discard Pancakes

As an avid sourdough baker, I’m always looking for creative ways to use my discard. These sourdough discard pancakes have become my absolute favorite! They’re a delicious way to reduce waste and create a breakfast that my whole family loves. Let me share how I make these fluffy, tangy pancakes that have become a weekend tradition in my house.

My Simple Ingredients

• 1 cup sourdough discard (straight from the fridge is fine)
• 1 cup all-purpose flour (I sometimes use whole wheat for a nuttier flavor)
• 2 tablespoons sugar (honey works great too)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (I often use oat milk for a dairy-free option)
• 1 large egg
• 2 tablespoons melted butter (or oil for dairy-free)
• 1 teaspoon vanilla extract (my secret ingredient for extra flavor)

My Easy Pancake-Making Process

1. First, I mix my sourdough discard, milk, egg, melted butter, and vanilla in a large bowl. I find that mixing the wet ingredients first helps create a smoother batter.
2. In a separate bowl, I whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agents.
3. I then gently fold the dry ingredients into the wet mixture. The key here is to not overmix – I stop when there are still a few small lumps, as this leads to fluffier pancakes.
4. Now comes the hardest part – waiting! I let the batter rest for about 10-15 minutes. This allows the flour to hydrate and the baking powder to activate, resulting in lighter pancakes.
5. While the batter is resting, I heat my griddle or non-stick pan over medium heat. I like to test it by sprinkling a few drops of water – if they dance and evaporate quickly, it’s ready.
6. I use a 1/4 cup measure to pour the batter onto the griddle. This ensures consistent-sized pancakes.
7. When bubbles form on the surface and the edges start to look dry (usually after about 2-3 minutes), I flip the pancakes and cook for another 1-2 minutes on the other side.
8. I keep the cooked pancakes warm in a low oven while I finish the batch.

My Favorite Toppings and Variations

These pancakes are incredibly versatile. Here’s how I love to serve them:

• Classic style with butter and pure maple syrup
• Topped with fresh berries and a dollop of Greek yogurt
• Spread with almond butter and sliced bananas for a protein-packed breakfast
• Sometimes I add blueberries or chocolate chips to the batter for an extra treat

Why I Love This Recipe

What I adore most about these sourdough discard pancakes is how they transform what would be waste into a delicious meal. The sourdough discard adds a subtle tangy flavor that pairs perfectly with sweet toppings.

I also love how forgiving this recipe is. If my discard is a bit older and more sour, I might add a touch more sugar. If it’s really active, I might reduce the baking powder slightly. It’s all about getting a feel for your own sourdough and adjusting accordingly.

These pancakes have become a weekend tradition in my house. My kids get excited when they smell them cooking, and it’s a great way to start our Saturday mornings together.

My Pro Tips

• If you like thinner pancakes, just add a splash more milk to the batter.
• For extra fluffy pancakes, separate the egg and whip the white before folding it in last.
• Leftover pancakes freeze beautifully. I just pop them in the toaster for an easy weekday breakfast.
• Don’t have enough discard? You can always supplement with a bit of yogurt or buttermilk.

I hope you enjoy making and eating these easy sourdough discard pancakes as much as my family and I do. They’re a delicious way to start the day and a clever use of that precious sourdough discard. Happy cooking!