Sourdough Pancakes

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Sourdough Pancakes are a fantastic way to put your sourdough discard to good use while making breakfast extra special. These pancakes offer a light, fluffy texture with a subtle tang, making them a flavorful alternative to regular pancakes. Whether you’re a seasoned sourdough baker or new to it, this simple recipe is a great way to incorporate the discard into your morning routine and can quickly become a favorite.

How to Make Sourdough Pancakes

Sourdough pancakes are a quick, simple, and flavorful way to incorporate sourdough discard into breakfast. Using discard adds a subtle, tangy flavor to the pancakes, eliminating the need for yeast or additional leavening agents.

Pancake Toppings

Customize your Sourdough Pancakes with a variety of delicious toppings to enhance your meal:
– **Fresh fruits** like berries, bananas, or peaches.
– **Syrups** such as maple syrup, honey, or fruit-based syrup.
– **Nuts and seeds** (e.g., walnuts, almonds, or chia seeds) for added crunch.
– **Whipped cream** for a more indulgent touch.
– **Yogurt** or **Greek yogurt** for a healthier topping.
– **Butter and cinnamon** for a classic flavor combination.

Print Recipe

Sourdough pancakes

Prep Time5 minutes
Cook Time5 minutes
Servings: 4

Ingredients

  • Ingredients
  • To make these delicious pancakes you’ll need:
  • 1 cup sourdough discard unfed, straight from the fridge
  • 1 cup all-purpose flour
  • 1 tablespoon sugar optional, for sweetness
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk or your preferred dairy-free milk
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract optional

Instructions

  • Instructions
  • Mix the batter:
  • In a large mixing bowl, whisk together the sourdough discard, milk, and egg until smooth. Stir in the melted butter and vanilla extract (if using) and blend until well combined.
  • **Combine dry ingredients:**
  • In another bowl, mix together the flour, sugar, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the pancakes light and fluffy.
  • Cook the pancakes:
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges start to firm up. Flip and cook for an additional 1-2 minutes, until golden brown.
  • **Serve:**
  • Serve warm with your choice of toppings.

Notes

Sourdough Pancakes:This recipe is perfect for unfed sourdough discard, straight from the fridge. If you prefer a stronger sourdough flavor, allow the discard to come to room temperature before using.
- **Adjusting the batter:** If the batter is too thick, add a little more milk to thin it out. If it’s too thin, sprinkle in extra flour until you reach the desired consistency.
- **Storing leftovers:** Leftover pancakes can be kept in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or skillet for the best results.
- **Freezing:** To freeze, place the cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be stored in the freezer for up to 2 months.
These tangy, fluffy sourdough pancakes are a delightful way to start your day and offer a perfect balance of flavor and texture!

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