Sourdough discard pancakes are a quick, zero-waste breakfast option that transforms leftover starter into a fluffy and delicious meal. The subtle sourness from the discard pairs perfectly with sweet toppings, and these pancakes are much lighter than traditional versions thanks to the naturally occurring yeast in the discard.
Sourdough starters have become increasingly popular among home bakers, but one common issue arises: what do you do with all the sourdough discard? Instead of throwing it away, you can create delicious meals using that discard to reduce waste and add unique, tangy flavors to your dishes. Below are three sourdough discard recipes that will make the most of your leftover starter while impressing your taste buds!
Sourdough Discard Pancakes
Equipment
- Mixing bowls
- Whisk
- Ladle
- Non-stick frying pan or griddle
- Spatula
Ingredients
- – 1 cup sourdough discard
- – 1 cup all-purpose flour
- – 1 tbsp sugar
- – 1 tsp baking powder
- – ½ tsp baking soda
- – 1 cup plant-based milk or regular milk
- – 1 egg or flax egg for a vegan option
- – 2 tbsp melted butter or oil
- – Pinch of salt
Instructions
- In a large bowl, whisk together the sourdough discard, milk, egg, and melted butter until combined.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix, as this can make the pancakes dense.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with oil or butter.
- Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes or until golden brown.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
Did you make this recipe?
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