Are you tired of throwing away your sourdough discard every time you refresh your sourdough starter? Luckily, there’s a delicious and sustainable solution: sourdough discard pancakes! Instead of letting your discard go to waste, you can turn it into light, fluffy pancakes that make for the perfect breakfast. Not only does this reduce food waste, but it also adds a tangy depth of flavor that makes these pancakes stand out from the usual recipe.

In addition to being tasty, sourdough discard pancakes are incredibly easy to make. You likely already have most of the ingredients on hand, and using discard offers a great opportunity to be eco-friendly. By using your discard, you’re contributing to reducing food waste, which is becoming increasingly important. According to FoodPrint, using leftovers like sourdough discard is a great way to minimize kitchen waste and lower your environmental impact.

Besides being an eco-friendly option, sourdough discard pancakes also have a unique flavor profile thanks to the fermentation process. Fermented foods, like sourdough and even savory recipes like Momo sauce, provide a depth of flavor that’s hard to match.

Now, let’s dive into how you can make your own pancakes!

Ingredients for Sourdough Discard Pancakes

Here’s what you’ll need to make a batch of fluffy sourdough discard pancakes:

• 1 cup sourdough discard (either fresh or stored)
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk (or dairy-free milk like almond or oat milk)
• 2 tablespoons melted butter (or a plant-based alternative like coconut oil)

Feel free to customize with mix-ins like blueberries, chocolate chips, or spices like cinnamon for extra flavor.

How to Prepare Your Sourdough Discard

Before you start, ensure your sourdough discard is ready for use. Here’s what you need to know:

• If your discard has been in the fridge, bring it to room temperature by letting it sit out for 30 minutes.
• Fresh sourdough discard will give your pancakes a milder flavor, while older discard may have a more pronounced tang.

Step-by-Step Instructions for Fluffy Sourdough Discard Pancakes

Now that you have everything ready, follow these simple steps to make your sourdough discard pancakes:

1. Mix dry ingredients: in a large mixing bowl mix together sugar, flour baking powder, baking soda and salt.
2. Mix wet ingredients together In a different bowl mix the sourdough crumbs egg, milk, and butter that has been melted until it is well-combined.
3. Mix all our wet ingredients over the dry ones and mix until they are well-combined. Be careful not to overmix since this can result in heavy pancakes.
4. Rest the batter: Allow the batter rest for 5-10 minutes in order to allow the leavening agents to work to ensure fluffy pancakes.
5. Cook the pancakes: Heat a skillet that has been lightly greased or griddle with a medium flame. Pour around 1 cup batter per each pancake. Cook until bubbles appear on the surface, then flip it and fry until the pancakes are golden on both sides..

Flavor Variations for Sourdough Discard Pancakes

Want to add some flair to your pancakes? Here are a few ways to switch things up:

• Fruity Twist: Add blueberries, bananas, or even apples for a fruity touch.
• Spices: A dash of cinnamon, nutmeg, or vanilla extract can elevate the flavor.
• Savory Pancakes: Mix in cheese, herbs, or even crumbled bacon for a savory breakfast option.

Common Mistakes to Avoid

Making pancakes may seem simple, but here are a few common pitfalls to avoid when making sourdough discard pancakes:

• Overmixing the batter: This can make the pancakes dense and heavy. Mix just until everything is combined.
• Skipping the rest time: Letting the batter sit is crucial for fluffier pancakes.
• Using overly fermented discard: If your discard is too sour, it can overpower the flavor of the pancakes. Use fresher discard for a more balanced taste.

Nutritional Benefits of Sourdough Discard Pancakes

Sourdough discard pancakes don’t just taste good—they’re packed with nutrients too. The fermentation process in sourdough improves digestibility and helps your body absorb nutrients better. Using whole wheat flour can boost the fiber content, while almond milk or other plant-based options make this recipe adaptable to dietary needs. For more information on the nutritional benefits of sourdough, it’s worth exploring how sourdough can support a balanced diet.

Storage and Reheating Tips

If you have leftover pancakes, here’s how you can store them to enjoy later:

• Refrigeration: Keep pancakes inside an airtight container within the refrigerator until 3 to 5 days.
• Freezing: Place the pancakes in one stack on the baking sheet. put them in the freezer and transfer them to a zip-top container. They’ll last for about 2 months
• Reheating: To reheat, pop the pancakes in a toaster or warm them in the oven at 350°F for 5–10 minutes to keep them fluffy. For more storage tips, this guide provides great advice on how to keep pancakes fresh.

Frequently Asked Questions

Can I use any type of sourdough discard?
Yes, both fresh and stored sourdough discard work for this recipe. However, fresh discard will give a milder flavor compared to discard that’s been sitting for a while.

How do I make my pancakes fluffier?
To make your pancakes fluffier, ensure you let the batter rest for 5–10 minutes before cooking, and avoid overmixing the batter.

What if my pancakes are too sour?
If your pancakes turn out too sour, it could be because your discard was overly fermented. Try using fresher discard next time, or balance the sourness with a sweeter topping like maple syrup.

Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking.

Final Thoughts

Sourdough discard pancakes are an easy, delicious, and sustainable way to use up your sourdough discard. Not only do they help reduce waste, but they also offer a unique tangy flavor that can’t be found in traditional pancakes. With endless customization options and easy storage, they’re bound to become a breakfast staple in your household. Just like with pancakes, exploring simple, flavorful recipes like this easy fudge guide can further expand your culinary repertoire

Sourdough Discard Pancakes

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• Author: mrrachidmohssine
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious and sustainable pancakes made using sourdough discard, offering a light, fluffy texture and a unique tangy flavor.

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Ingredients

Scale 1x2x3x

• 1 cup sourdough discard
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk (or dairy-free milk)
• 2 tablespoons melted butter (or plant-based alternative)

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Instructions

1. In a large mixing bowl, mix together sugar, flour, baking powder, baking soda, and salt.
2. In a different bowl, mix together the sourdough discard, egg, milk, and melted butter until well combined.
3. Combine wet ingredients with dry ingredients and mix gently to avoid overmixing.
4. Let the batter rest for 5-10 minutes.
5. Heat a lightly greased skillet over medium heat. Pour about 1 cup of batter per pancake.
6. Cook until bubbles appear, then flip and fry until golden on both sides.

Notes

Customize your pancakes with mix-ins like blueberries or chocolate chips for extra flavor. Avoid using overly fermented discard for best results.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 pancake
• Calories: 200
• Sugar: 6g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg

Keywords: sourdough, pancakes, breakfast, sustainable cooking, food waste