Sourdough Pancakes – The Best Ever Discard Recipe

SOURDOUGH PANCAKES

Many people jumped on the sourdough bread bandwagon during the recent pandemic. Were you one of them? If yes, you know that sourdough starter upkeep produces a load of sourdough discard. You might be wondering what to do with all that discard. After all, it’s just flour and water, there must be something you can make with it! You are correct, read on for my absolute favorite, best ever discard recipe, soft, fluffy Sourdough Pancakes.

What is Sourdough Discard?

Discard is the leftover starter after feeding. Normally, you will remove a portion of the starter and “discard” it then feed the starter with fresh water and flour to prepare it for use in making sourdough bread. Rather than “discarding” the removed portion, set it aside in your refrigerator (can be held in the refrigerator for up to seven days). Use it as a substitute in any recipe that calls for flour and a liquid. Find instructions here for how to substitute discard in your own recipes.

Why is this The Best Ever Discard Recipe?

Sourdough starter creates a tangy balance to the sweetness in these pancakes. Plus, the combination of sourdough discard, baking powder, and baking soda creates seriously fluffy pancakes.

I have been baking sourdough bread for almost ten years now. That’s a lot of bread but also kilos of discard! I have tried all sorts of recipes and substituted it in many of my own recipes. Besides sweet recipes, I really enjoy substituting it as a biga in savory bread recipes – like this light and delicious Focaccia bread recipe. However, my favorite ever discard recipe is still this simple Sourdough Pancake recipe.

This Sourdough Pancakes Recipe is Customizable

What Type of Starter do I Use?

This recipe is very customizable. I have previously used both white and rye sourdough starter, even a 50/50 mixture of the two. Have whole wheat sourdough starter? Use that! Any start works in this recipe. The starter should however, be a 50% flour and 50% water mix (not too thick or thin). If you are feeding your starter using the one third method (1/3 starter + 1/3 water + 1/3 fresh flour), the discard will work fine in this recipe.

What Kind of Flour Should I Use in Sourdough Pancakes?

I have used all purpose flour, bread flour, whole wheat flour and rye flour for this recipe in varying quantities with great success. If using a whole wheat starter or rye starter, I use a higher percentage of white flour in the final mix such as a 75% white / 25% whole wheat mix. If using a white starter, try increasing to 50% whole wheat / 50% white flour mix.

Is it Possible to Add Mix-ins to these Sourdough Pancakes?

Absolutely! Rather than putting a single mix-in into the bulk batter, mix up the recipe as stated below. Next, when you pour out a pancake to cook on the griddle, sprinkle the top-side with whatever mix-ins you desire (berries, nuts, chocolate chips, etc.), then flip the pancake and cook the second side. This way, everyone is able to customize their perfect sourdough pancake.

Sharing is Caring

So, make up a quick batch of these yummy, fluffy, Sourdough Pancakes – The Best Ever Discard Recipe, gather your family or friends, and have a delicious breakfast or brunch! If you make them, snap a photo and post to your social media, tagging @ChristinasBreadBakes. I love to see the yummy bakes you create in your very own home. Happy baking, Bread Bakers!

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Sourdough Pancakes

Christina

The best ever discard recipe. Make these soft, fluffy, American style pancakes and serve them up with your chosen toppings. This recipe is suitable for high altitude with no modifications.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast, breakfast for dinner, brunch

Cuisine American

Servings 12 4-5″ Pancakes

Equipment

• 2 Mixing Bowls one large, one small
• 1 Hand Whisk
• 1 Rubber Spatula for mixing
• 1 Frying Pan or Skillet
• 1 Flat Spatula to flip pancakes while cooking

Ingredients

  

• 120 grams White Flour 1 cup (All Purpose or Bread Flour)
• 120 grams Whole Wheat Flour 1 cup
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 2 T Sugar granulated
• 1 tsp Sea Salt
• 200 grams White Sourdough Starter 1 cup (if using whole wheat or rye starter, reduce whole wheat flour above by 50% and increase white flour by 50%)
• 1 ea Egg
• 360 grams Milk 1.5 cups (can use milk substitute)
• 2 T Flavorless Vegetable Oil such as grapeseed or canola oil
• Mix-Ins, if desired such as blueberries, nuts, seeds, chocolate chips, etc.

Instructions

 

• Add dry ingredients (flours, baking powder, baking soda, sugar, salt) to a large mixing bowl, whisk together, set aside.
• Add wet ingredients (starter, egg, milk, oil) to a small mixing bowl, whisk together until throughly mixed.
• Next, add wet ingredients to dry ingredients in large bowl. Mix with a rubber spatula just until incorporated. Set aside.
• Prepare mix ins, if desired.
• Preheat skillet or frying pan to medium high heat. When water dropped on the surface dances around, it is ready.
• Scoop ¼ cup of pancake batter onto the surface of the skillet/pan, spread batter into a 4" circle.
• Sprinkle the top side of the pancake with any mix-ins, if desired.
• Bake until bubbles appear on the top surface and the sides of the pancake appear dry.
• Flip the pancake over and continue to cook for 1-2 more minutes until cooked through.
• Remove to a plate and top with butter, syrup, jam, etc. Serve immediately.
• Leftover pancakes can be refrigerated and reheated the following day. Store in refrigerator for up to 5 days or in the freezer for 3 months.

Keyword Pancakes, Sourdough discard, Sourdough pancakes