why make this recipe
Easy Sourdough Discard Pancakes are a great way to use leftover sourdough starter! Instead of tossing it out, you can create delicious and fluffy pancakes. This recipe not only helps reduce waste but also adds a unique flavor to your breakfast. Plus, these pancakes are simple to make and perfect for any day of the week.
how to make Easy Sourdough Discard Pancakes
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- Vanilla extract (optional)
Directions
- In a large bowl, mix together the sourdough discard, milk, egg, and melted butter until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
how to serve Easy Sourdough Discard Pancakes
Serve these delicious pancakes with maple syrup, fresh fruits, or a dollop of yogurt. You can also sprinkle some nuts or chocolate chips on top for extra flavor. Enjoy them with a cup of coffee or tea for a perfect breakfast!
how to store Easy Sourdough Discard Pancakes
If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to three days. You can also freeze them by placing them in a single layer on a baking sheet, then transferring them to a freezer-safe bag once frozen. They can be reheated in the toaster or microwave.
tips to make Easy Sourdough Discard Pancakes
- Make sure your sourdough discard is at room temperature for the best mixing results.
- Don’t overmix the batter to keep the pancakes fluffy.
- Adjust the thickness of the batter by adding more milk if it seems too thick.
variation
For a twist, add some blueberries or banana slices to the batter before cooking. You can also try using whole wheat flour for a healthier option.
FAQs
Can I use a different type of flour?
Yes, you can use other types of flour like whole wheat or gluten-free blends, but the texture and flavor may change slightly.
What if I don’t have sourdough discard?
You can replace the sourdough discard with an equal amount of buttermilk or yogurt, but the taste will be different.
Can I make these pancakes vegan?
Yes, you can use plant-based milk and replace the egg with a flax egg or applesauce. Use oil instead of butter to keep it vegan.
Easy Sourdough Discard Pancakes
Ingredients
Pancake Batter Ingredients
- 1 cup sourdough discard Use at room temperature for best results.
- 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk Plant-based milk can be used for a vegan option.
- 1 large egg Can substitute with flax egg or applesauce for a vegan option.
- 2 tablespoons melted butter or oil Use oil for a dairy-free option.
- Vanilla extract Optional for added flavor.
Instructions
Preparation
- In a large bowl, mix together the sourdough discard, milk, egg, and melted butter until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Cooking
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
- Serve warm with favorite toppings such as maple syrup, fresh fruits, or a dollop of yogurt.