If you’re a fan of sourdough bread, you might be familiar with the process of discarding some of the starter before feeding it. It can feel wasteful, but did you know that you can use that discarded starter to make delicious pancakes? Sourdough discard pancakes are a great way to use up that extra starter and create a tasty breakfast treat.
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Not only are sourdough discard pancakes a great way to reduce waste, they’re also a healthier alternative to traditional pancakes. Sourdough starter contains beneficial bacteria and yeasts that aid in digestion and can even help regulate blood sugar levels. Plus, because the starter has already begun to ferment, it creates a natural leavening agent that eliminates the need for baking powder or soda.
Related Article: Sourdough Discard Blueberry Muffins
Making sourdough discard pancakes is easy and requires just a few simple ingredients. All you need is some sourdough starter, flour, eggs, milk, and a bit of sugar and salt. The resulting pancakes are tangy, fluffy, and full of flavor. So next time you’re about to discard some of your sourdough starter, give these pancakes a try and enjoy a delicious and sustainable breakfast.
Understanding Sourdough Discard
What Is Sourdough Discard?
If you have ever made sourdough bread, you may be familiar with the process of discarding a portion of your sourdough starter before feeding it. This discarded portion is what is known as sourdough discard. It is essentially the portion of the starter that you remove and discard before feeding it with fresh flour and water.
Related Article: Sourdough Discard Coffeecake
Benefits of Using Discard in Pancakes
Using sourdough discard in pancakes can be a great way to reduce food waste and add flavor to your breakfast. Here are a few benefits of using sourdough discard in pancakes:
- Adds flavor: Sourdough discard has a tangy, slightly sour flavor that can add depth and complexity to your pancakes.
- Reduces food waste: Instead of throwing away your sourdough discard, you can use it to make delicious pancakes.
- Boosts nutrition: Fermented foods like sourdough contain beneficial bacteria that can aid in digestion and support a healthy gut.
Overall, using sourdough discard in pancakes is a great way to make use of an ingredient that would otherwise go to waste while adding flavor and nutrition to your breakfast.
Preparing the Batter
Making sourdough discard pancakes is a great way to use up your excess sourdough starter and enjoy a delicious breakfast at the same time. Here’s how to prepare the batter for your pancakes.
Mixing the Ingredients
To make the batter, you’ll need to gather the following ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 cup buttermilk
- 1 egg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
In a large mixing bowl, whisk together the sourdough discard, buttermilk, and egg until well combined. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps.
Consistency and Texture
The consistency of your batter will depend on the type of flour you use. If you use all-purpose flour, your batter will be thicker and more dense. If you use whole wheat flour, your batter will be thinner and more runny. You can adjust the consistency of your batter by adding more milk or flour as needed.
For fluffy pancakes, it’s important not to overmix the batter. Mix the ingredients until they are just combined, leaving some lumps in the batter. This will help create air pockets in the pancakes as they cook, resulting in a fluffy texture.
Now that your batter is ready, it’s time to start cooking your sourdough discard pancakes.
Getting the Perfect Flip
The key to getting the perfect flip is to wait until the pancake bubbles start to pop and the edges start to dry out. This is a sign that the pancake is ready to be flipped. Use a spatula to gently lift the pancake from the griddle and quickly flip it over. Don’t worry if the first few pancakes don’t turn out perfectly – practice makes perfect!
Controlling the Temperature
Controlling the temperature of your griddle or cast iron skillet is crucial for making the perfect sourdough discard pancakes. If the temperature is too high, the pancakes will burn on the outside and be raw on the inside. If the temperature is too low, the pancakes will take too long to cook and be tough and chewy.
To get the temperature just right, heat your griddle or cast iron skillet over medium heat. Test the temperature by flicking a few drops of water onto the surface – if they sizzle and evaporate, the temperature is perfect. If they don’t sizzle, the surface is too cool and you should turn up the heat. If they evaporate instantly, the surface is too hot and you should turn down the heat.
Using the right amount of oil is important for getting perfectly cooked pancakes. Too little oil and the pancakes will stick to the griddle, too much oil and the pancakes will be greasy.
To get the right amount of oil, use a paper towel to spread a thin layer of oil over the surface of the griddle or cast iron skillet. You can use any type of oil you like – vegetable oil, canola oil, or even butter.
The cook time for sourdough discard pancakes will vary depending on the size of the pancake and the temperature of the griddle. As a general rule, cook the pancakes for 2-3 minutes on the first side, until bubbles start to form and the edges start to dry out. Flip the pancakes and cook for an additional 1-2 minutes on the second side, until golden brown.
Keep in mind that the first few pancakes may take longer to cook as you adjust the temperature of the griddle and get the hang of flipping them. Don’t be discouraged if the first few don’t turn out perfectly – practice makes perfect!
Flavor and Nutrition
When it comes to pancakes, flavor is everything. Sourdough discard pancakes have a distinct tangy flavor that sets them apart from regular pancakes. The sourdough starter adds a depth of flavor that pairs perfectly with butter and syrup.
Enhancing the Taste
To enhance the flavor of your sourdough discard pancakes, consider adding a touch of vanilla extract or a sprinkle of cinnamon. These simple additions can take your pancakes from good to great. If you have a sweet tooth, a tablespoon of sugar can also be added to the batter.
Serving and Storage
When it comes to serving sourdough discard pancakes, there are many ways to make them look as good as they taste. One popular option is to stack them high and top with fresh fruit such as blueberries or strawberries. Another option is to scatter chocolate chips on top of the pancakes and drizzle with honey or maple syrup.
For a more elegant presentation, consider dusting the pancakes with powdered sugar or adding a dollop of whipped cream on top. You can also arrange the pancakes in a circular pattern on a plate and garnish with fresh mint leaves or edible flowers.
Keeping Pancakes Fresh
To keep your sourdough discard pancakes fresh, store them in an airtight container with a piece of parchment paper between each pancake to prevent sticking. You can keep them in the refrigerator for up to 3 days or freeze them for up to 2 months.
When reheating frozen pancakes, simply pop them in the toaster or microwave for a quick and easy breakfast. To add some extra flavor, try topping them with your favorite berries or a drizzle of maple syrup.
Looking to switch up your sourdough discard pancakes? Here are some creative variations to try out!
While traditional sourdough discard pancake recipes call for basic ingredients like flour, eggs, and milk, there are plenty of ways to add your own twist. For a sweeter flavor, add a teaspoon of vanilla extract to your batter. For a fruity kick, toss in some fresh berries or mashed banana. You can even use sourdough bread instead of flour for a more unique texture.
Frequently Asked Questions
How do I make vegan sourdough discard pancakes?
To make vegan sourdough discard pancakes, you can substitute the milk with a non-dairy alternative like almond milk, soy milk, or oat milk. You can also replace the egg with a flax egg or applesauce. Make sure to adjust the amount of liquid and flour accordingly to achieve the desired consistency.
Can I prepare sourdough discard pancakes overnight?
Yes, you can prepare the batter for sourdough discard pancakes the night before and leave it in the fridge overnight. This will give the batter time to ferment and develop more flavor. Just make sure to give it a good stir before cooking.
Is it possible to make sourdough discard pancakes without flour?
Flour is a key ingredient in making pancakes, so it’s not possible to make sourdough discard pancakes without it. However, you can experiment with different types of flour like whole wheat or gluten-free flour to suit your dietary needs.
What are some variations of sourdough discard pancakes like the ones from Farmhouse on Boone?
Some variations of sourdough discard pancakes include adding fruits like blueberries or bananas, adding spices like cinnamon or nutmeg, or adding toppings like chocolate chips or nuts. The possibilities are endless, so feel free to get creative!
Can I use buttermilk in my sourdough discard pancake recipe?
Yes, you can use buttermilk in your sourdough discard pancake recipe. Buttermilk adds a tangy flavor and helps to activate the baking soda, resulting in a fluffy texture. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.
How do I make sourdough discard pancakes without using milk?
You can make sourdough discard pancakes without using milk by substituting it with water or a non-dairy alternative. Keep in mind that the texture and flavor may be slightly different, so you may need to adjust the recipe accordingly.
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