Learn how to make sourdough pancakes the same day with this easy sourdough discard recipe. The pancakes come out yeasty and tangy, and there's no need to ferment the batter overnight- cook them right after mixing!
About This Recipe
I'm shocked that this is the first sourdough recipe I've ever posted on my blog! Sourdough bread is one of my yearly traditions around the holidays, and following quickly after is a few weeks of making recipes with my leftover starter. If you are currently one of those people on a New Year's low-carb diet, I'm sorry in advance, because the next few recipes are all sourdough-related.
I think the most important step for any sourdough recipe is to make sure your starter is well fermented. If your starter has been alive for more than a week, then you should be fine; if not, I recommend a few more feedings before attempting any sourdough recipes, bread included. You want the starter to smell very yeasty and tangy so that the flavors will come through better.
These sourdough pancakes come out light and fluffy with a very subtle chew that I love. I typically feed my sourdough starter the night before, and then by the morning, it is very yeasty and acidic. Then, all you do is mix the batter and begin frying the pancakes. They come out so delicious, and the flavors of sourdough really come through.
Key Ingredients
Sourdough discard: You'll need 1 cup of sourdough discard for this recipe. If you don't have enough, simply feed your starter and let it sit for at least 8 hours so it becomes nice and yeasty and acidic. You can also collect discard over the course of a week and store it in an airtight container in the fridge until you have enough.
Flour: I use all-purpose flour.
Sugar: For flavoring the batter and also balancing the tanginess from the sourdough.
Salt: I like adding a bit of extra salt as I find it brings out more of the savory elements in sourdough.
Milk: I used whole milk, but feel free to use whatever milk or nondairy alternative you like.
Egg: You will need one egg, which provides structure for the pancakes.
Oil: I used vegetable oil. Any neutral-flavored oil, like canola, vegetable, or avocado, will work.
Instructions
STEP 1: In a large bowl, combine the flour, sugar, baking powder, and salt.
STEP 2: In a medium bowl, whisk together the sourdough discard, milk, eggs, and oil.
STEP 3: Pour the wet ingredients into the bowl of dry ingredients and whisk until JUST combined- the batter should have plenty of lumps.
STEP 4: Heat a skillet over medium heat. Scoop ⅓ cup of batter and cook until the batter starts bubbling on top, 2 minutes.
STEP 5: Gently flip and cook for another 1-2 minutes or until the pancake is cooked through and golden brown. You may need ot turn the heat down after the first pancake.
Sourdough Discard Pancakes
Ingredients
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the sourdough discard, milk, eggs, and oil.
- Pour the wet ingredients into the bowl of dry ingredients and whisk until JUST combined- the batter should have plenty of lumps.
- Heat a skillet over medium heat. Scoop ⅓ cup of batter and cook until the batter starts bubbling on top, 2 minutes. Gently flip and cook for another 1-2 minutes or until the pancake is cooked through and golden brown. You may need ot turn the heat down after the first pancake.
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