6 days ago
8
Soft tender sourdough discard pancakes are some of the best we have ever had, and they are flippin’ easy to make for breakfast.
Homemade sourdough pancakes are a stack above the rest! 🥞
Pancakes have been griddling their way into our hearts for centuries, but let’s be real—some flapjacks are just a little better than others. And when it comes to the softest, fluffiest pancakes around, this sourdough discard pancake recipe adapted from TheCleverCarrot.com, has become a family favorite.
The result is a pancake with the best spongy texture that is out of this world delclious! These are so easy to make the same day. Simply mix up the simple batter and fire up the griddle!
The secrets in the starter!
Sourdough pancakes take advantage of the fermentation process, giving them a delightfully tangy flavor and a light, airy texture that regular pancakes just can’t stack up against. Honestly, after you have sourdough pancakes, it’s kinda tough to go back to regular!
Tip: Learn how to easily make a sourdough starter and bread with our easy sourdough beginner’s guide!
What is sourdough discard?
This refers to the portion of sourdough starter that is removed before feeding the remaining starter with fresh flour and water. If you bake sourdough bread and feed a sourdough starter regularly then try making homemade pancakes using your sourdough discard!
It’s worth noting that you can use an active fed sourdough starter or discard from your fridge for this recipe. Either will work!
Sourdough Discard Pancakes
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Soft and fluffy same day sourdough pancakes incorporating sourdough starter or discard. Makes 16 six inch pancakes.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 4 tablespoons (37 g) sugar
- 1/2 tsp. fine sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup (240 g) sourdough starter or sourdough discard
- 2 eggs
- 1 cup milk
- 4 tablespoons melted butter, plus more for the griddle
Directions
1
In a large mixing bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk together.
2
Add the sourdough starter, eggs, milk, and butter. Whisk all together. (I use a Danish bread whisk.)
3
Heat up a large skillet or griddle to medium heat. Lightly grease it with butter. Use a 1/3 cup measuring cup to ladle pancakes on the griddle.
4
Cook the pancakes until you see bubbles forming on the surface and the edges look set, about 2 minutes, and then gently flip. Cook for another minute or so and move them to a plate. Continue with the rest.
5
Keep the pancakes warm under a clean towel or in a 200°F oven. Serve with butter, syrup, fruit, or whatever toppings you love! This recipe makes 16 pancakes.
More tips on how to make pancakes with sourdough discard:
- We love these topped with real maple syrup and butter, but feel free to add blueberries or chocolate chips to the batter when cooking them on the griddle.
- If the batter becomes too thick, feel free to add a bit more milk to thin it out.
- These pancakes freeze well. I sometimes prep ahead pancakes for busy mornings by letting them cool and storing them in a freezer storage bag. They can stay good for up to 2 months in the freezer. Just microwave for a minute when you want to reheat them.
My family loves this sourdough discard pancake recipe!
This is one of my favorite sourdough discard recipe ideas if not my absolute favorite. Weekend pancakes are a tradition at our house and these ones have been on repeat.
Have you made sourdough discard pancakes yet?!
Want to make more sourdough discard recipes?
Check out these other easy and delicious options:
