Sourdough Discard Pancakes

Sourdough Pancakes: A Tangy Twist on a Classic Breakfast

Sourdough pancakes are the perfect way to elevate your morning routine with a unique, tangy twist on a traditional breakfast favorite. If you’re already a sourdough enthusiast, chances are you’ve got some discard lying around, and these pancakes are a fantastic way to put it to good use. The active, bubbly sourdough starter adds a subtle tang and depth of flavor that transforms an ordinary pancake into something special. Fluffy, soft, and with a light crispness on the edges, sourdough pancakes are sure to become your new go-to breakfast treat.

Making sourdough pancakes is easy, and the process is much like making regular pancakes—just with a little extra sourdough magic. Simply whisk together your sourdough discard, flour, egg, milk, and a few pantry staples, and you’re good to go. The sourdough starter not only gives the pancakes their distinctive flavor but also creates a wonderfully airy texture. Once cooked, these pancakes have a light, delicate crumb that perfectly complements the natural tanginess from the starter.

Whether you enjoy them with a drizzle of maple syrup, fresh fruit, or a dollop of whipped cream, sourdough pancakes are versatile and customizable to suit any taste. They’re the ideal weekend breakfast or brunch treat, especially when you have extra sourdough discard on hand. So next time you’re looking for a new way to use your sourdough starter, try making these pancakes and enjoy a flavorful breakfast that’s both satisfying and a little bit different.

Here's a simple and delicious recipe for Sourdough Discard Pancakes that will help you use up that extra sourdough discard while making fluffy and tangy pancakes.

Ingredients:

• 1 cup sourdough discard (fed or unfed, but bubbly)

• 1 cup all-purpose flour

• 1 tablespoon sugar (optional, for sweetness)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

• 1 cup milk (or buttermilk for extra tang)

• 2 tablespoons melted butter (or vegetable oil)

• 1 teaspoon vanilla extract (optional)

Equipment:

• Mixing bowl

• Whisk

• Griddle or frying pan

• Measuring spoons and cups

Step-by-Step Instructions:

1. Prepare the pancake batter:

1. In a large mixing bowl, whisk together sourdough discard, flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract (if using).

3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy.

2. Cook the pancakes:

1. Preheat a griddle or frying pan over medium heat and lightly grease it with butter or oil.

2. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Use the back of a spoon to spread it out into a round shape.

3. Cook until bubbles start to form on the surface of the pancake, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, until golden brown on both sides.

4. Repeat with the remaining batter, adjusting the heat as needed to avoid burning.

3. Serve and enjoy:

1. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, chocolate chips, and/or whipped cream.

2. Enjoy the tangy flavor from the sourdough discard, which gives these pancakes a unique twist!

Tips:

• If the batter seems too thick, you can add a little more milk to reach your desired consistency.

• If you don’t have buttermilk, regular milk works fine, but the buttermilk adds a nice richness and tang to the flavor.

• These pancakes are perfect for freezing! Simply stack the cooled pancakes with a piece of parchment paper between each one and store in the freezer for up to a month.

Enjoy your sourdough discard pancakes—a perfect way to reduce waste and enjoy a delicious breakfast!