Need to use up a lot of sourdough discard? Here’s how you can make sourdough discard pancakes!
These sourdough discard pancakes are quick and simple! You simply weigh out your discard, add a few ingredients like eggs, salt, baking powder, oil, and honey and you’ve got a quick pancake batter.
I love to use this recipe when my sourdough starter starts to get too full. I can dump out however much sourdough starter I have, make up the rest with equal parts water and flour and fry up some lovely fluffy pancakes.
This sourdough discard pancake recipe is a great sourdough breakfast idea, but I especially love it for quick lunches or dinners when I don’t have anything else planned. Sometimes I intentionally plan to have sourdough pancakes on busy days because they are so easy to whip up.
Sourdough discard pancakes are a must have mastered recipe for a from scratch kitchen!
Tips
- Sometimes when I go to make sourdough pancakes, I don’t have 300g of sourdough starter. What I do is essentially feed whatever I do have to make up for it. For example, if I only have 110g, then I feed it 290g to make it reach 300g. You can then ferment it to reach 300g of fermented sourdough starter or you can go ahead and fry up your sourdough pancakes. If I’m only short less than 100g than I usually make up the difference, but don’t ferment it. This pancake recipe calls for baking powder which is a rising agent so if you run out of time (or starter), you can still proceed without completely fermenting all the flour. They still turn out fluffy.
- Don’t add the baking powder till you ready to fry your sourdough pancakes. If you are fermenting additional pancake batter, leave out the baking powder till you are ready to fry them. Baking powder will not help your pancakes be fluffy if you let it sit so add it at the end.
- You can substitute milk for the additional water if you need to make up some sourdough starter.
- You can safely dump nearly your whole jar of sourdough starter into this recipe. As long as there is a little bit (even just a tablespoon) up the sides or in the bottom, there is still plenty of yeast to build it back up with just one feeding.
Equipment
- Scale
- Mixing bowl
- 1 teaspoon measuring spoon
- Measuring cup or ladle to dip out the batter
- Whisk
- A skillet or two
- Spatula (for frying the pancakes)
- Cooling Rack – optional, but this does help the pancakes cool without getting all steamy from being stacked on top of each other
Favorite Toppings
We like to top our pancakes with peanut butter and honey. Sometimes, I’ll make a quick berry syrup with frozen berries and sweetener.
Growing up, my mom always served them with butter, syrup, and a dusting of powdered sugar. The powdered sugar adds a beautiful little touch.
Ingredients
- Sourdough Starter Discard
- Eggs
- Honey
- Baking Powder
- Salt
- Oil or butter
- Additional flour and milk, if needed
Sourdough Discard Pancakes
These sourdough discard pancakes are quick and simple!
I love to use this recipe when my sourdough starter starts to get too full. I can dump out however much sourdough starter I have, make up the rest with equal parts water and flour and fry up some lovely fluffy pancakes.
Ingredients
- 300g (1 1/4c) Sourdough Starter Discard
- 3 Eggs
- 2 T Honey
- 2t Baking Powder
- 1t Salt
- 2-3 T Oil or butter
Instructions
1. Weigh out how much sourdough discard you have. If you don’t have 300g or would like to make a double batch, add equal parts flour and liquid (milk or water) to make up for what you need.
2. Add the rest of the ingredients and mix thoroughly with a whisk.
3. Heat up a skillet or two over medium heat with some oil or butter to keep the pancakes from sticking.
4. Once the skillets are hot, add about ¼ cup of batter at a time to the skillet.
5. Let each pancake cook till it starts to produce bubbles and then flip it. Peak at the bottom every once in a while to see if its nicely brown. Once the underside is nicely browned, flip the pancake again and tap the center with the spatula to see if it bounces back. If it does, then the pancake is done and can be removed to the cooling rack.
6. Fry all your batter adding a little more oil or butter in your pans after several uses just to keep the pancakes from getting too dense.
7. Let the pancakes cool for about 5 minutes before slathering with some butter and enjoying.
Save it for later!
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