I love starting a cozy weekend morning with a stack of warm pancakes. There’s something about the smell of them cooking that fills the kitchen with comfort. Now, if you happen to have some sourdough discard lying around, you are in for a treat! These Sourdough Discard Pancakes are not just delightful to eat but also a perfect way to make use of that discard. They’re fluffy, flavorful, and pack a little tanginess that sets them apart from your average pancake. Plus, they come together super quickly, making them an ideal breakfast choice for any day of the week.
why make this recipe
Using sourdough discard is a great way to avoid waste while creating something delicious. These pancakes have a lovely depth of flavor, thanks to the sourdough. They’re great for breakfast or even a cozy brunch with friends. Your family will love the light and fluffy texture, and you might just find yourself reaching for seconds (or thirds!).
how to make Sourdough Discard Pancakes
Let’s get cooking! Here are the simple ingredients you need:
Ingredients:
1 cup sourdough discard
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
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Now, onto the directions:
- In a large bowl, mix the sourdough discard, flour, sugar, baking soda, and salt together.
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a bit lumpy!
- Heat a skillet or griddle over medium heat and grease it lightly.
- Pour batter onto the skillet, then cook until bubbles form on the surface. Flip and cook until golden brown.
- Serve warm with your favorite toppings. Maple syrup, fresh fruit, or whipped cream all work wonderfully!
how to serve Sourdough Discard Pancakes
These pancakes are best enjoyed fresh off the griddle. I love serving them with a drizzle of warm maple syrup and a sprinkle of berries. You can also try some luscious whipped cream or a sprinkle of powdered sugar if you want a little extra sweetness. Pair them with sourdough biscuits for a delightful brunch!
how to store Sourdough Discard Pancakes
If you happen to have leftovers (which might be rare!), let the pancakes cool completely. Store them in an airtight container in the fridge for up to three days. To reheat, just pop them in the toaster or microwave. Chances are, you’ll gobble them up before they ever see the fridge, but it’s always good to know!
tips to make Sourdough Discard Pancakes
- For an extra zing, you can add a splash of lemon juice or some fresh blueberries into the batter before cooking.
- Not a fan of traditional syrup? Try spreading a little cinnamon roll filling on top—absolutely divine!
- Make sure your skillet is hot enough so the pancakes cook evenly. A little test with a drop of water should do the trick!
variation (if any)
If you’re looking to mix things up, consider using half whole wheat flour for a nuttier flavor. You could also add some chocolate chips or nuts to the batter for a delicious twist. And if you’re feeling adventurous, why not serve these pancakes with sourdough bread as toast on the side? The combo is heavenly!
FAQs
1. Can I use a different kind of flour?
Absolutely! You can substitute whole wheat flour or even gluten-free flour blend if needed. Just adjust your liquid amounts as necessary.
2. What if I don’t have sourdough discard?
You can try making this pancake batter with yogurt or a bit of buttermilk to get that tangy flavor. Just adjust the amounts slightly!
3. Can I freeze these pancakes?
Yes! Just make sure they cool completely before placing them in a freezer-safe bag. They can be frozen for up to two months. Reheat them right from the freezer when you’re ready to enjoy!
Conclusion
Making Sourdough Discard Pancakes is a wonderfully simple and rewarding way to use up your sourdough discard. They are fluffy, flavorful, and perfect for a laid-back breakfast or brunch. Don’t forget to check out this wonderful recipe for sourdough pancakes for even more deliciousness.
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Sourdough Discard Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy and flavorful pancakes made with sourdough discard, perfect for a cozy breakfast.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Mix the sourdough discard, flour, sugar, baking soda, and salt together in a large bowl.
- Whisk the milk, egg, melted butter, and vanilla extract in another bowl until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a bit lumpy!
- Heat a skillet or griddle over medium heat and grease it lightly.
- Pour batter onto the skillet, then cook until bubbles form on the surface. Flip and cook until golden brown.
- Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Notes
For a twist, add lemon juice or blueberries to the batter. Serve with sourdough bread as toast for a delightful combination.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
Keywords: sourdough pancakes, breakfast, brunch, easy pancakes, using sourdough discard
