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Discard Sourdough Pancakes Recipe

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3.9 from 83 reviews

These Discard Pancakes are a delicious and easy way to use up sourdough starter discard. Perfectly fluffy and light with a slight tang, they are made with common pantry ingredients and feature a soft, bubbly texture. Ideal for a weekend breakfast or brunch, these pancakes come together with an overnight rest to develop flavor and improve texture.

  • Total Time: Overnight plus 30 minutes
  • Yield: 4 servings (approximately 8 pancakes)

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon sea salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1 cup sourdough discard (or active sourdough starter)
  • 2 large eggs
  • 1 cup whole milk (plus more if needed)
  • 1 teaspoon vanilla extract
  • 3 tablespoons avocado oil (plus more to coat the skillet, or use melted coconut oil)

Instructions

  1. Overnight Preparation: Combine all wet and dry ingredients except for the baking powder and baking soda in a large bowl. Whisk them together well until smooth. Cover the bowl and refrigerate overnight to develop flavor and allow the batter to rest.
  2. Mix Leavening Agents: The next day, sift the baking powder and baking soda directly into the chilled batter. Whisk everything together thoroughly to ensure even distribution of the leavening agents.
  3. Adjust Consistency: The batter should be thick and bubbly. If the batter is too thick, add extra milk one tablespoon at a time until you reach a pourable, but still thick consistency. Allow the batter to rest for at least 5 minutes to become bubbly before cooking. It can be used cold if preferred.
  4. Alternative Same Day Preparation: For a quicker version, whisk the dry ingredients in a large bowl, then add wet ingredients and gently whisk until smooth. Let the batter rest for 5 to 10 minutes to activate the leavening.
  5. Prepare the Skillet: Heat a large stainless steel skillet over low heat. Add one tablespoon of avocado oil or melted coconut oil and swirl to coat the pan evenly. Maintaining a low heat helps the pancakes cook through without burning.
  6. Cook the Pancakes: Using a 1/3 cup measure or an ice cream scoop, pour the batter onto the skillet. Cook until golden on the bottom and bubbles appear on the surface, and edges start to puff up; then flip carefully. Cook the other side until golden and cooked through.
  7. Serve: Serve warm pancakes topped with fresh berries, maple syrup, or strawberries for a delightful breakfast treat.

Notes

  • Resting the batter overnight enhances flavor and texture but the batter can also be prepared and cooked the same day.
  • If the batter is too thick after resting, add milk gradually to thin it out for better cooking consistency.
  • Use low heat on the skillet to cook pancakes fully without burning.
  • You can substitute melted coconut oil for avocado oil if preferred.
  • These pancakes freeze well; reheat gently in a toaster or skillet.
  • Author: Olivia
  • Prep Time: 15 minutes (plus overnight chilling)
  • Cook Time: 10-15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/discard-sourdough-pancakes-recipe/