Oh my goodness, if you’re anything like me, you’ve probably got some sourdough starter lurking around, right? And with that starter comes… discard! For the longest time, I just tossed mine, feeling a little bit guilty about it. But then, I discovered the magic of using it in everyday recipes, especially my collection of sourdough discard recipes. These fluffy sourdough discard pancakes are an absolute game-changer for weekend mornings! They’re so incredibly easy to whip up, they taste fantastic – a little tang, a lot of fluff – and best of all, you’re turning something you might otherwise throw away into pure breakfast bliss. Honestly, the first time I tried them, I couldn’t believe how simple it was to get such great flavor and texture. It’s become my go-to for a quick, delicious breakfast that feels extra special.

Why You’ll Love These Sourdough Discard Recipes

Seriously, these pancakes are a revelation! They’re not just another breakfast item, they’re a little bit of genius in your kitchen. Here’s why you’ll be making them again and again:

Super Speedy: From mixing bowl to griddle in just minutes!
Incredibly Easy: No fancy techniques needed, just whisk and cook.
Amazing Flavor: That little sourdough tang adds a depth you just can’t get otherwise.
Perfectly Fluffy: They come out so light and airy, not dense at all.
Waste Not, Want Not: It’s a brilliant way to use up that discard!
Customizable: Tweak the sweetness or add mix-ins to your heart’s content.

Gather Your Ingredients for Sourdough Discard Pancakes

Alright, let’s talk about what you’ll need for these little bites of heaven. It’s basically pantry staples, plus that precious sourdough discard! You’ll want about a cup of your bubbly sourdough discard – make sure it’s fed and ready to go. Then grab some all-purpose flour (one cup), a bit of sugar for sweetness (just a tablespoon works wonders), plus baking powder and baking soda to get them nice and fluffy. Don’t forget a pinch of salt to balance everything out. We’ll also add a large egg for richness, about a cup of milk, and two tablespoons of melted butter for that lovely tenderness. Super simple, right?

Step-by-Step Guide to Making Sourdough Discard Pancakes

Alright, let’s get cooking! This is where the magic really happens, and trust me, it’s so easy. We’re going to start by getting our batter ready. First things first, preheat your griddle or a good non-stick frying pan over medium heat. You want it nice and warm, but not spitting hot. While that’s heating up, we’ll mix everything together. It’s kind of like magic, but totally doable!

Combine Wet and Dry Ingredients for Sourdough Discard Pancakes

Grab a big bowl and whisk together your sourdough discard, that egg we set aside, the milk, and the melted butter until it’s all nicely combined. In a separate bowl, just give your flour, sugar, baking powder, baking soda, and salt a quick whisk to make friends. Now, pour those lovely mellow wet ingredients into the dry ones and mix them up. Remember, a few little lumps are totally fine – don’t go crazy trying to get it perfectly smooth. Overmixing is the enemy of fluffy pancakes, so just stir until it’s *just* combined. Seriously, stop when you don’t see big dry patches anymore!

Cooking Your Fluffy Sourdough Discard Pancakes

Okay, time to put that batter to work! You’ll want to pour about a quarter cup of batter onto your preheated griddle for each pancake. Give them a little space so they don’t all meld into one giant pancake landmass. Let them cook for about 2 to 3 minutes on the first side. You’ll start seeing little bubbles pop up on the surface, which is your cue! Carefully flip them over and cook for another 2 to 3 minutes on the other side, until they’re a gorgeous golden brown and cooked all the way through. If you’re curious, making pancakes is really this straightforward! Serve them up right away while they’re warm and fluffy.

Tips for Perfect Sourdough Discard Pancakes

Making these sourdough discard pancakes is pretty forgiving, but a few little tricks can take them from good to absolutely *spectacular*. First off, ingredient temperature matters! While the recipe calls for milk and melted butter, making sure they aren’t piping hot when you add them to your discard is key – you don’t want to cook that egg prematurely! Also, resist the urge to stir the batter endlessly. A few lumps are your friends here; overmixing develops gluten and leads to tough pancakes, and nobody wants that. For the griddle, medium heat is your sweet spot. Too high and the outside burns before the inside cooks; too low and they just won’t get that lovely golden crust. Trust me, I learned that the hard way! When you flip, be gentle. A swift, confident flip is better than dallying. These little tips make all the difference for perfectly fluffy sourdough discard pancakes. Just like with my banana bread, a little attention to detail makes a big impact!

Ingredient Notes and Substitutions for Sourdough Discard Recipes

Let’s chat about the ingredients, because a few things are super important for these sourdough discard recipes. First off, that sourdough discard? It should be the thick, paste-like stuff you scoop out before feeding your starter. You can totally use discard straight from the fridge, no worries! If you don’t have regular milk, any plant-based milk like almond or oat milk works like a charm. And for sugar, feel free to swap in a bit of honey or maple syrup if you like, though it might change the color slightly. These little tweaks are perfect for any sourdough discard recipe you’re trying!

Serving Suggestions for Your Sourdough Discard Pancakes

Okay, now that you’ve got these gorgeous, fluffy pancakes, what do you do with them? The obvious answer is syrup, and yes, that’s always a winner! But honestly, these sourdough discard pancakes are humble enough to go with all sorts of yummy things. I love topping mine with fresh berries – maybe some juicy sliced strawberries or raspberries. A dollop of Greek yogurt is fantastic for a bit of tang and creaminess, and a sprinkle of toasted nuts adds a lovely crunch. For something a little different, try them with a drizzle of honey or maple syrup, perhaps a little bit of fresh fruit salsa. They’re so versatile, you can really have fun with it!

Storage and Reheating Instructions

Got leftovers? Lucky you! Let your pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheating is super easy – pop them in the toaster on a low setting for a few minutes, or give them a quick zap in the microwave. You can even warm them up in a dry non-stick skillet over low heat. They stay surprisingly good!

Frequently Asked Questions About Sourdough Discard Recipes

Got questions about using up that sourdough discard? You’re not alone! It can seem a bit mysterious at first, but it’s actually super versatile. Here are a few things folks often wonder about when they’re diving into all sorts of sourdough discard recipes and pancake making.

What is sourdough discard and how is it used in sourdough discard recipes?

Sourdough discard is simply the portion of your starter you remove before feeding it. It’s already fermented and has that lovely tangy flavor. In recipes, it adds a wonderful depth and acts as a leavening agent, making things like these pancakes extra fluffy and delicious without needing as much baking soda or powder sometimes!

Can I make these sourdough discard pancakes without a sourdough starter?

Honestly, the sourdough discard is what gives these pancakes their unique tang and texture. If you don’t have a starter, you’d probably need a different recipe that relies solely on baking powder and baking soda for leavening. These pancakes really shine because of that sourdough magic!

How do I store sourdough discard?

Keeping your sourdough discard is super easy! Just pop it into an airtight container in the refrigerator. It can hang out there happily for a week or even longer. Whenever you’re ready to bake or make pancakes, just pull it out and use it!

Estimated Nutritional Information

Just a little heads-up, since we’re all cooking slightly differently, the nutrition info can tweak a bit. But for two of these yummy sourdough discard pancakes, you’re looking at around 250 calories. That’s with about 12g of fat and 8g of protein. They’ve got about 30g of carbs and roughly 10g of sugar, which will totally depend on what you serve them with! If you want to know more about sugar in different foods, check out this fun article. Remember, these are just general estimates!

Simple Sourdough Discard Pancakes

Author: ferecipe.com
Total Time: 25 min
Yield: 8-10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

A quick and easy recipe for fluffy pancakes using sourdough discard.

Ingredients

Scale

1 cup sourdough discard
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup milk
2 tablespoons melted butter

Instructions

In a large bowl, whisk together the sourdough discard, egg, milk, and melted butter.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; a few lumps are okay.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour about 1/4 cup of batter for each pancake onto the hot griddle.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite toppings.

Notes

You can adjust the thickness of the pancakes by adding more or less milk.
For sweeter pancakes, add more sugar to the batter.
Sourdough discard can be refrigerated for up to a week.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 8g
Cholesterol: 60mg

Keywords: sourdough discard, pancakes, discard recipe, easy pancakes, breakfast