Sourdough Pancakes (Easy Discard Recipe)
Whip up these easy sourdough discard pancakes in just five minutes and have breakfast on the table in about 10 minutes! Mix in your favorite add-ins like chocolate chips or blueberries and top with melted butter and maple syrup. This is a breakfast the whole family will love.
Equipment
- Medium-Sized Mixing Bowl about two quarts
- Measuring Cups and Spoons
- wooden spoon spatula, or dough whisk
- Cast Iron Skillet
- Spatula
Ingredients
- 2 cups sourdough discard
- 2 Tablespoons butter melted (coconut oil, ghee or avocado oil work, too)
- 3 Tablespoons plain yogurt or kefir (can sub milk, if needed)
- 1 whole egg
- 3 Tablespoons brown sugar or white sugar, maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt use a scant 1/2 teaspoon if using salted butter
- 1 teaspoon baking soda
- milk if needed, to thin batter
- add-ins mini chocolate chips, blueberries or other add-in of choice (optional)
Instructions
- Measure all ingredients into a mixing bowl.
- Stir well to combine.
- Add additional milk (or water), if needed, to thin the batter to a pourable consistency. (If the batter is too runny, you can add additional flour, 1 Tablespoon at a time, until desired consistency is reached.)
- Heat a cast iron skillet (or frying pan) over medium heat and melt a little bit of coconut oil in the pan. Swirl oil around to coat the bottom of the pan.
- Add batter (about 1/3 cup) and cook until you see a few bubbles coming to the surface of the pancake (about 1 minute). Top pancakes with optional add-ins before you flip them over.
- Flip the pancake and cook the other side until cooked through (about 1 minute).
- Place cooked pancakes on a plate in the oven (set to the warm setting or 100°F) to keep pancakes warm until ready to serve.
Notes
Tips for the Best Sourdough Discard Pancakes
When making sourdough pancakes, there are a few tips that you’ll want to make sure you do so you can have the most fluffy and delicious pancakes every time…
- Temperature – Finding the right temperature for your pan and stove isn’t always the easiest. My tip is to do a test pancake and make necessary adjustments (like turning the heat down to medium-low if pancakes are cooking too quickly or burning) or adding more butter or oil if needed. Once you find the sweet spot, I like to jot it down right in my recipe book so next time I make this recipe I remember! If you’re looking at this recipe on your phone, feel free to print it out and store it in a kitchen recipe notebook, along with your notes about cooking temps, etc.
- Don’t Overmix – It’s tempting to continue mixing the batter until you’re certain everything is incorporated. Since we’re using baking soda and sourdough starter, those are the magic ingredients that will give your pancakes their fluffiness. If you overmix the batter, you’ll end up with flat pancakes (they’ll still taste delicious; they just won’t have as many air bubbles!).
- Use a Whisk – Using something like a dough whisk can help avoid over-mixing. You can absolutely use a wooden spoon or spatula, but if you’re not sure how to mix without over-mixing, a whisk can help.
- Keep Pancakes Warm – If you want the whole family to sit down and enjoy breakfast together (or maybe you’re cooking for a crowd), utilize the warm setting of your oven to keep the pancakes warm until the whole batch is done cooking. Just make sure to use a pot holder when removing your plate, casserole dish or baking sheet, as it could also get quite warm! Cover pancakes with a piece of foil to keep them warm.
Nutrition
Serving: 2pancakesCalories: 211kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 621mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 192IUVitamin C: 0.1mgCalcium: 29mgIron: 0.1mg
Tried this recipe?Let us know how it was!