Sourdough Pancakes

Why Make This Recipe

Sourdough pancakes are a delightful way to use up sourdough discard, giving you delicious fluffy pancakes with a slight tang. They are easy to make and perfect for breakfast or brunch. With this recipe, you can enjoy the benefits of sourdough while making a crowd-pleasing dish!

How to Make Perfect Sourdough Pancakes with Discard

Ingredients:

Dry Ingredients:

• 1½ cups all-purpose flour
• 2 tbsp sugar
• ½ tsp fine sea salt
• 2 tsp baking powder
• 1 tsp baking soda

Wet Ingredients:

• 1 cup sourdough discard (100% hydration)
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 3 tbsp melted butter or oil

To Cook:

• Butter or oil for greasing the skillet

Optional Toppings:

• Maple syrup
• Fresh berries
• Powdered sugar
• Yogurt
• Toasted nuts

Directions:

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
2. Add the sourdough discard, eggs, and milk. Mix gently until just combined; a few lumps are okay.
3. Fold in the melted butter or oil. Let the batter rest for 5–10 minutes to activate leavening.
4. Heat a non-stick or cast iron skillet over medium-low heat. Lightly grease the pan.
5. Scoop about ⅓ cup of batter into the skillet for each pancake.
6. Cook until bubbles form on the surface and the edges look set.
7. Flip and cook for another 1–2 minutes until golden brown on the other side.
8. Serve warm with your favorite toppings.

How to Serve Perfect Sourdough Pancakes with Discard

Serve these tasty pancakes warm, topped with maple syrup, fresh berries, or a sprinkle of powdered sugar. You can also add a dollop of yogurt or sprinkle over some toasted nuts for extra flavor and texture.

How to Store Perfect Sourdough Pancakes with Discard

To store pancakes, let them cool completely, then place them in an airtight container. Keep them in the refrigerator for up to 3 days. You can also freeze the pancakes for up to 2 months. Just reheat them in the toaster or microwave before serving.

Tips to Make Perfect Sourdough Pancakes with Discard

• Use a non-stick skillet for easier flipping.
• Don’t overmix the batter; lumps are okay.
• If the batter is too thick, add a little more milk to reach your desired consistency.
• For crispier edges, increase the heat slightly just before cooking.

Variation

Feel free to add in your favorite mix-ins like chocolate chips, nuts, or spices such as cinnamon for variety.

FAQs

Q: Can I use any type of milk for this recipe?
A: Yes, you can use dairy or non-dairy milk based on your preference.

Q: What can I do with leftover sourdough discard?
A: In addition to pancakes, you can use sourdough discard in bread, waffles, cookies, or even crackers.

Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter ahead and store it in the refrigerator for up to 24 hours. Just stir it again before cooking.

Perfect Sourdough Pancakes with Discard

---

• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Fluffy pancakes made from sourdough discard, perfect for breakfast or brunch.

---

Ingredients

Scale 1x2x3x

• 1½ cups all-purpose flour
• 2 tbsp sugar
• ½ tsp fine sea salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup sourdough discard (100% hydration)
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 3 tbsp melted butter or oil
• Butter or oil for greasing the skillet
• Optional: Maple syrup, fresh berries, powdered sugar, yogurt, toasted nuts

---

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
2. Add the sourdough discard, eggs, and milk. Mix gently until just combined; a few lumps are okay.
3. Fold in the melted butter or oil. Let the batter rest for 5–10 minutes to activate leavening.
4. Heat a non-stick or cast iron skillet over medium-low heat. Lightly grease the pan.
5. Scoop about ⅓ cup of batter into the skillet for each pancake.
6. Cook until bubbles form on the surface and the edges look set.
7. Flip and cook for another 1–2 minutes until golden brown on the other side.
8. Serve warm with your favorite toppings.

Notes

For best results, use a non-stick skillet and don’t overmix the batter.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Pan-frying
• Cuisine: American

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 5g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg

Keywords: sourdough pancakes, breakfast, brunch, sourdough discard, fluffy pancakes