Breakfast for dinner is a crowd pleaser in this family. Has been since I was a little girl for me. Sometimes regular pancakes can just seem kind of blah. Syrup-covered flour. Not anymore! Try this sourdough discard pancakes recipe for the fluffiest and filling pancakes ever!
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What is sourdough?
If you’re already into all the sourdough things, then scroll on down. This is speaking to my sourdough newbies for a minute.
Sourdough is a mixture of flour and water that ferments by lactic acid and wild yeasts. It develops a tangy flavor and is a welcome addition to many recipes.
Since the yeast goes through the fermentation process, it breaks down the gluten which makes digestion easier.
Those with Celiac’s disease should do as their health care provider suggests when it comes to anything related to gluten.
Please see my DISCLOSURE STATEMENT.
With that said, some people with gluten sensitivities can tolerate non-commercially produced sourdough bread. Similar to how many with “lactose intolerance” can actually handle raw milk in their diet! Fascinating information when you look into it. The things our bodies need to process gluten and lactose are removed in commercial processing of flour and milk. Therefore our body cannot correctly process it which results in upset tummies and other results.
Why add sourdough discard to pancake batter?
I ask why not? When working with sourdough to make the switch away from grocery store breads like this quick sandwich bread, you’ll find you have plenty of “discard” to do something with.
The discard is the part of the sourdough feeding process which you throw away.
Waste not, want not! So folks for years have been figuring out ways to use the discard as not to waste precious flour.
This sourdough discard pancakes recipe is one way to do so. Be sure to check my blog and the bottom of this post for more discard recipe ideas!
What if I don’t have time today to use my sourdough discard?
SAVE IT!
Simply cover your discard and store in the fridge to use later. Use it within 2 days for the best flavor.
Is there a wait time with this sourdough discard pancakes recipe?
No. Most sourdough discard recipes have the discard ready to use with little to no wait time.
This recipe is no exception. Just mix in all your ingredients while your stove top is warming up and it’ll be ready to pour once ingredients are well incorporated.
Sourdough Discard Pancakes Ingredients List
- 1 cup of sourdough discard
- 1 cup of milk
- 3/4 cup of buttermilk (or regular milk if you don’t have buttermilk)
- 2 large eggs
- 2 tablespoons of avocado oil (or oil of choice)
- 2 cups of organic, unbleached all-purpose flour, leveled
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 3 tablespoons of sugar
- 1 teaspoon of salt (Redmond’s real salt is my favorite)
Sourdough Discard Pancakes Step By Step
Step 1
Low and slow is the way to go with this recipe. Go ahead and heat your stove top now to medium-low. Place your skillet on the eye to heat while you mix your batter. Using a cast iron skillet is a great option if you have one.
Step 2
Mix your sourdough discard, regular milk and buttermilk if you have it, eggs, and oil together. Then, in the same bowl, add in the flour, salt, baking soda, baking powder, and sugar. Use a whisk to mix it all together well. If there are lumps in the batter, that is fine but I have found smoothing the lumps as best you can makes the batter even better.
Step 3
Next, grease your skillet with a tablespoon of butter. My personal favorite “greaser” is leftover bacon grease! It gives your breakfast-for-dinner pancakes extra love and a kick of flavor. Also, animal fats are not the enemy here. An overloaded, carb and sugar-heavy diet is the enemy we need to fight.
Step 4
Pour about 1/3 of a cup of batter into your hot skillet. Allow the pancake to cook on one side for about 3 to 4 minutes or until the surface is mostly bubbles. Then flip your pancake and allow it to cook on the other side for 2 to 3 minutes or until golden brown to your version of perfection.
Step 5
Serve the fluffiest sourdough discard pancakes immediately with warm homemade butter and either organic maple syrup or homemade strawberry jam. If you can’t serve immediately, place a dinner plate in your oven on its lowest temperature. Put your cooked pancakes on the plate to warmly wait while you cook the rest of the batter.
Sourdough Discard Pancakes
Ingredients
Method
- Go ahead and heat your stove top now to medium-low. Place your skillet on the eye to heat while you mix your batter.
- Mix your sourdough discard, milks, eggs, and oil together. Then, in the same bowl, add in the flour, salt, baking soda, baking powder, and sugar. Use a whisk to mix it all together well.
- Grease your skillet with a tablespoon of butter or leftover bacon grease.
- Pour about 1/3 of a cup of batter into your hot skillet. Allow the pancake to cook on one side for about 3-4 minutes or until the surface is mostly bubbles. Then flip your pancake and allow it to cook on the other side 2-3 minutes or until golden brown.
- Serve pancakes immediately with warm homemade butter and either maple syrup or strawberry jam. If you can't serve immediately, place a dinner plate in your oven on its lowest temperature and put your cooked pancakes on the plate to warmly wait while you cook the rest.
Notes
MORE SOURDOUGH DISCARD RECIPES
If you liked this sourdough discard pancakes recipe, here are a few of my sourdough discard favorites currently:
Same day sourdough pizza crust
Homemade Breakfast Cereal (like Golden Grahams)
What if I can’t eat eggs but I love pancakes?
I’ve got you, friend!
When there was the rising egg costs of 2022, I was looking for ways to save our hens precious eggs for more protein heavy meals instead of as ingredients in baking.
Try this eggless pancake recipe.
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