Sourdough Discard Pancakes
These amazing pancakes put all that extra sourdough discard to good use. They are easy, fluffy, and quick to make. Combine them with your favorite add-ins such as blueberries or pecans and you will have a breakfast fit for a king! Or in my case, a handful of hungry princes and princesses!
I love that tangy sourdough taste in just about all of my baked goods. Unfortunately, I can never time my sourdough starter outright. I always forget about it and miss the peak bubbling action of the yeast. It’s a real problem in my household. Consequently, as you might have guessed, I have become very fond of good old discard recipes.
I got lucky this past weekend! My family was invited to go berry picking at a friend’s house. We spent all morning picking several baskets of fresh, perfectly ripe blueberries. They were plump, sweet, and juicy. Not surprisingly for us, we ate almost all of them in barely 2 days! Fortunately, there were just enough blueberries and sourdough discard left over for us to make blueberry pancakes! Now you don’t have to add blueberries to this recipe like me but I highly suggest that you do.
Let’s Talk About Sourdough Discard:
When you create and feed a sourdough starter, you must get rid of some of it. Your growing yeast needs more food to survive AKA flour and water. If you continue to feed the sourdough you will quickly have more sourdough starter than you can put in your container. Of course, the starter that you get rid of is called discard.
I don’t know about you but I don’t like to waste money or food. If you are not careful, you can waste a lot of flour and money feeding your sourdough starter. Why not incorporate all of that sour goodness into your baked recipes whenever you can? Discard will give your baked goods a tangy flavor and help to prevent spoilage.
Yes and no. Yes, it is different because the starter isn’t the base of the recipe. We are not using up 2 or 3 cups of starter here. On the other hand, it is not different because you can use a starter instead of discard if you choose to do so. It is more of a flavor addition rather than the main event.
To learn more about Sourdough Discard click here
Tools You May Need:
- Silicone spatula
- Mixing spoon or whisk
- Large mixing bowl
- Measuring cups and spoons
- Griddle or skillet- today we used our Blackstone griddle.
Ingredients
Sourdough Discard or Starter– This is for flavor not for rise. Your rise will come from the baking powder.
Flour– Bread flour or all-purpose flour
Eggs- We used our farm-fresh eggs but store-bought will work too.
Milk– Whole milk
Warm water- or use more milk it is up to you. The warm water helps the discard to bubble up a little.
Baking powder– Remember baking soda and powder are not the same thing. Baking powder is not as strong as soda but it already has the acid needed in it to help with the rise. Make sure you add it right before frying up the pancakes. Check out this article by Arm and Hammer for more info on Baking Soda vs Baking Soda.
Sugar
Salt
Butter
Note on using a Blackstone Grill:
If you choose to use the Blackstone Grill like we did, warm up the flat top on the lowest setting. Grease the griddle up with melted butter or oil before pouring the batter. From there, work fast. The pancakes will cook quickly and may also burn quickly. Once all of your batter is poured out onto the griddle, check the pancakes for broken air bubbles and start flipping. Let the pancakes rise for about 2-3 minutes and get them into your serving dish before they burn.
How to make Sourdough Discard Pancakes
Gather all of your ingredients and supplies.
Mix up all of your dry ingredients first except for the baking powder.
Make a well in the center of your dry ingredients before adding your wet ingredients to the dry mix.
Mix ingredients thoroughly to make a thick wet batter.
The last step before cooking is to mix in your baking powder and your favorite add-ins. We added our scrumptious blueberries.
Grease the skillet or griddle with butter and turn the heat up to medium-low. Once the skillet is heated up start pouring on the batter. When the batter starts bubbling and the bubbles are breaking it is time to flip the pancakes.
Now try to be patient for the next 30 seconds to 2 minutes. Let the pancakes rise. You can now remove them from the skillet and place them into your favorite serving dish!
There you have it! A quick and easy breakfast is served!
What do you like to add to your pancakes? Let me know what your favorite add-ins are by commenting below.
Here are some more great sourdough discard links:
Sourdough Discard Pancakes
These amazing pancakes put all that sourdough discard to good use. They are easy, fluffy, and quick to make. Combine with your favorite add ins such as blueberries or pecans and you will have a breakfast for fit for a king! Or in my case, a handful of hungry princess and princesses!
Ingredients
- 3 Cups Bread Flour or All Purpose Flour
- 1/4 Cup Granulated Sugar
- 1/2 Teaspoon Salt
- 2 Eggs
- 1/2 Cup Sourdough Discard or Starter
- 1 Cup Whole Milk
- 2 Cups Warm Water ( May Replace With Whole Milk)
- 1 Teaspoon Pure Vanilla Extract
- 1 Tablespoon Baking Powder
- Butter or oil for frying
- *For added healthy goodness you may add 1 cup of Blueberries to the batter.
Instructions
- Put Flour, salt, and granulated sugar in a large bowl. Mix dry ingredients together until well combined.
- Make a well in the center of the dry ingredients.
- Add wet ingredients: eggs, sourdough discard, milk, water, and vanilla into the well. Mix the wet ingredients with the dry ingredients. Mix well until a wet batter forms.
- Right before cooking add in baking powder. Mix baking powder into batter.
- Place oil into skillet and heat to medium low.
- Pour batter into skillet. Wait 2-3 minutes, until you see broken bubbles before flipping the pancake.
- Allow the pancake to rise 1-2 minutes before removing from skillet.
Notes
Want to add chocolate chips? wait until you pour the batter before adding chocolate. Chocolate will burn if premixed into the batter.
Nutrition Information:
Yield:
13Serving Size:
1 pancakeAmount Per Serving: Calories: 216Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 232mgCarbohydrates: 38gFiber: 1gSugar: 6gProtein: 7g
Nutrition information isn't always accurate
