Sourdough Discard Pancakes Recipe
Fluffy and tangy sourdough discard pancakes that make a perfect breakfast or brunch option. Using sourdough discard adds a unique flavor and reduces waste, while the simple overnight or same-day preparation ensures convenient and delicious pancakes, cooked on the stovetop until golden brown.
- Prep Time: 10 minutes (plus overnight chilling if desired)
- Cook Time: 15 minutes
- Total Time: 25 minutes (or overnight plus 15 minutes cooking)
- Yield: 8-10 medium pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 2 ½ teaspoons baking powder
- ½ 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 melted coconut oil)
Instructions
- Overnight Preparation: Combine the wet and dry ingredients except for the baking powder and baking soda in a large bowl. Whisk well until blended, then cover and refrigerate overnight. The next day, sift the baking powder and baking soda directly into the batter and whisk thoroughly to combine. The batter should be thick and bubbly; if too thick, add more milk one tablespoon at a time to reach desired consistency. Let the batter rest for at least 5 minutes before cooking. Batter can be used cold straight from the fridge.
- Same Day Preparation: In a large bowl, whisk all dry ingredients together, then add the wet ingredients and whisk gently until smooth. Let the batter rest for 5 to 10 minutes to develop bubbles and loosen up.
- Preheat Skillet: Heat a large stainless steel skillet over low heat and add 1 tablespoon of oil, swirling to evenly coat the pan.
- Cooking the Pancakes: Use a ⅓ cup measure or ice cream scoop to pour batter into the skillet. Cook on low heat until bubbles form on the surface and edges puff up, then flip and cook the other side until golden brown. Repeat with remaining batter, adding more oil to the skillet as needed.
- Serving: Serve pancakes warm with fresh berries, maple syrup, or strawberry sugar puree for added flavor.
Notes
- Overnight batter enhances flavor and texture but same-day prep works well too.
- If the batter is too thick after refrigeration, thin with extra milk gradually.
- Use low heat to prevent burning and ensure pancakes cook evenly inside.
- Avocado oil or melted coconut oil adds a subtle healthy fat and prevents sticking.
- Leftover pancakes can be stored covered and reheated gently in a skillet or toaster.
Find it online: https://flavorspath.com/sourdough-discard-pancakes-recipe/
