Easy Sourdough Discard Recipes: Fluffy Pancakes

My Favorite Way to Use Sourdough Discard: Fluffy 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.

My Go-To Ingredients

• 1 cup of sourdough discard (I usually collect this throughout the week)
• 1 cup of all-purpose flour (sometimes I use whole wheat for a nuttier flavor)
• 2 tablespoons of sugar (I’ve tried honey too, which works great)
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk (I often use oat milk for a dairy-free option)
• 1 large egg
• 2 tablespoons of melted butter (or oil for dairy-free)
• 1 teaspoon of vanilla extract (my secret ingredient for extra flavor)
• Optional: 1/2 cup of mix-ins like blueberries, chocolate chips, or chopped nuts

My Step-by-Step Pancake 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. If I’m using any mix-ins, I fold them in now. My kids love when I add chocolate chips!
5. I let the batter rest for about 10 minutes. This allows the flour to hydrate and the baking powder to activate, resulting in lighter pancakes.
6. 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.
7. I use a 1/4 cup measure to pour the batter onto the griddle. This ensures consistent-sized pancakes.
8. 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.

Serving My Sourdough Discard Pancakes

I love to serve these pancakes in a variety of ways:

• Classic style with a pat of butter and warm maple syrup
• Topped with fresh berries and a dollop of Greek yogurt
• Spread with almond butter and sliced bananas for a protein-packed breakfast
• Drizzled with homemade berry compote for a fancy brunch feel

One of the things I love most about this recipe is its versatility. I’ve experimented with different flours (buckwheat is delicious!), added spices like cinnamon or cardamom, and even made savory versions with herbs and cheese. The sourdough discard adds a subtle tang that makes these pancakes stand out.

These pancakes have become a weekend tradition in my house. Not only do they taste amazing, but they’re also a great way to use up that sourdough discard that would otherwise go to waste. It’s so satisfying to turn what some might consider a byproduct into a delicious meal.

If you have leftover pancakes (which rarely happens in my house!), they freeze beautifully. I just pop them in the toaster for an easy weekday breakfast.

I hope you enjoy making and eating these 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!