Sourdough Discard Pancakes
These Sourdough Discard Pancakes are easy to make and turn out perfectly fluffy every time. You should have most of these ingredients on hand already for this tasty pancake recipe.
Have you always wanted to make sourdough pancakes but didn’t know where to start? Give these Sourdough Discard Pancakes a try! They are simple and delicious. They only require a few basic ingredients, and they cook up in just minutes. So, why not give them a try today?
Would you like to save this?
We'll email this post to you, so you can come back to it later!
It’s no secret that sourdough pancakes are some of the tastiest around. But what many people don’t know is that they are incredibly easy to make! If you have a sourdough starter, all you need is a little bit of your discard to get started.
❤️ Why You’ll Love This Recipe
- They are simple to make.
- Great way to use up your sourdough discard.
- They are the perfect pancake, literally!
🛒Ingredients
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- all-purpose flour
- sugar
- baking powder
- salt
- sourdough discard
- eggs
- vanilla
- butter, melted
See the recipe card below for quantities.
🔪 How to Make Sourdough Discard Pancakes
Step 1: Warm the skillet or griddle
Warm your skillet at medium low heat.
Step 2: Mix the dry ingredients together
In a large bowl, mix together your dry ingredients: flour, sugar, baking powder, and salt.
Step 3: Add the wet ingredients to the dry ingredients
Add your wet to your dry ingredients: sourdough, eggs, vanilla, and butter. Mix. The batter should be thinner than cake batter but not too liquid.
Step 4: Cook the pancakes
Spray your skillet with cooking spray. Using 1/4 cup, pour your pancake batter into the skillet. Let sit for about one to two minutes, or until small bubbles start to form. Then flip and continue to cook the other side for an additional minute.
Step 5: Repeat until all pancakes are gone
Repeat step 5 until all the batter is gone.
Step 6: Serve and enjoy
Serve with maple syrup, or as is!
📝Variations
If you are looking for variations on the sourdough pancake, here are a few ideas to get you started:
- Add fruit – Add blueberries, strawberries, or other fruit to the batter.
- Chocolate – Add chocolate chips or nuts to the batter.
- Savory – Make them savory by adding shredded cheese, herbs, or diced onions to the batter.
- Gluten-free – Make them gluten-free by using a gluten-free flour blend.
Check out this Sourdough Discard Cinnamon Rolls recipe. SO GOOD!
🥄 Equipment
- large bowl
- whisk
- measuring cup
- measuring spoon
- skillet
- spatula
🥫 Storage
Once you have made your sourdough pancakes, you will want to store them so that you can enjoy them later. Here are a few tips on how to store them:
Place them in an airtight container and store them in the fridge. You can also freeze these pancakes in a freezer safe container for up to three months.
💭 Tips
- Make sure you have a well-developed sourdough starter. Add the appropriate amount of water to the starter.
- If you don’t have discard, you can use bubbly sourdough instead of discard for these pancakes.
- When the bubbles pop, then your pancakes are ready to flip.
- Be careful not to turn the heat up too high on your stove or your pancakes will burn. I recommend keeping the heat to medium or medium high heat.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sourdough Discard Pancakes are made with your sourdough starter. They use up your sourdough discard and they’re the perfect pancake
A sourdough starter is a mixture of flour and water that is used to leaven bread and other baked goods.
I like to freeze inactive sourdough to use for another round of starter when I need a batch quickly.
Sourdough starter discard can last for 24 hours at room temperature, a week in the fridge, or indefinitely in the freezer.
Sourdough reaches its peak between 4 and 12 hours after feeding. So, you can usually use it four hours after you feed it.
🍽 More Pancake Recipes
Do you enjoy pancakes? Try these delicious recipes:
🧾Sourdough Discard Pancakes
Want to make this delicious recipe? Print the recipe card below, or toggle on Cook Mode to prevent your screen from going dark. Not ready to cook this recipe yet? Pin this recipe so you can find it later.
Want to pin this recipe from your cell phone? Turn your phone horizontally and a red Pin and blue Facebook button will appear on the left-hand side of the screen. How easy is that?
Sourdough Discard Pancakes
Ingredients
- 1 ½ cups all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sourdough starter either discard or bubbly
- 2 eggs
- 1 tsp vanilla
- 3 tbsp butter melted
Instructions
- Warm your skillet at medium low heat.
- In a large bowl, mix together your dry ingredients: flour, sugar, baking powder, and salt.
- Add your wet to your dry ingredients: sourdough, eggs, vanilla, and butter. Mix. Batter should be thinner than cake batter but not too liquid.
- Spray your skillet with cooking spray. Using 1/4 cup, pour your pancake batter into the skillet. Let sit for about one to two minutes, or until small bubbles start to form. Then flip and continue to cook the other side for an additional minute.
- Repeat step 5 until all the batter is gone.
- Serve with maple syrup, or as is!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Did you add milk or water? I mixed recipe as stated above and the mixture was almost dough thick. Your picture of wet ingredients looked like more wet ingredients than what mine did at that point. I had to add 1 cup of water to get it to cake batter consistency.
I did not add milk or water. My discard was on the thinner side and that combined with the butter gave me enough liquid. If your sourdough is on the thicker side, than you can add either water or milk to get the correct texture.
Yes, I added one cup of oat milk. It was much too doughy. Thank you! I love discard recipes!
You are very welcome! I have some additional sourdough recipes coming soon, I can’t wait to share them.