Sourdough Discard Pancakes are a delicious and easy way to use up your leftover sourdough starter. These fluffy and flavorful pancakes have a tangy taste that's unique to sourdough. They're perfect for a hearty breakfast or brunch, and they pair well with a variety of toppings.
With these delicious and easy-to-make Sourdough Discard Pancakes, you can enjoy a unique and flavorful breakfast or brunch.
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Why You'll Love This Recipe
Sourdough Discard Pancakes are a delicious and easy way to use up leftover sourdough starter. These fluffy and flavorful pancakes have a tangy taste that's sure to satisfy your cravings.
By using sourdough discard, you're not only reducing waste but also adding a unique flavor to your pancakes. This recipe is a great way to experiment with sourdough discard baking. Sourdough discard is a byproduct of the sourdough-making process and can be stored in the refrigerator for later use.
Ingredients Overview
With just a few simple ingredients and a short rising time, you can have a delicious stack of pancakes ready to enjoy in no time.
To make this recipe, you'll need sourdough discard, all-purpose flour, sugar, salt, eggs, milk, baking powder, and baking soda. You'll also need butter for greasing the pan. These ingredients are easy to find and combine to create a delicious breakfast.
Sourdough discard is a byproduct of the sourdough-making process and can be stored in the refrigerator for later use.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Overnight Sourdough Pancakes
Making Sourdough Discard Pancakes is a simple process. First, combine the sourdough discard, flour, sugar, salt, eggs, milk, baking powder, and baking soda in a bowl.
Let the batter rest for at least 30 minutes to allow the gluten to relax. Heat a griddle or skillet over medium heat and grease it with butter. Pour the batter onto the hot griddle and cook until bubbles form and the edges look set.
Flip the pancakes and cook until golden brown on the other side. Serve immediately with your favorite toppings.
Make The Sourdough Sponge
- Remove 1 cup of sourdough starter from your stirred-down starter and place in a large sized bowl.
- Add in the flour, sugar, and buttermilk, and combine well.
- Cover with a loose weave towel so it can breathe. Let sit at a cool room temperature for about 12 hours or overnight.
Make The Sourdough Pancake Batter
- In a small bowl, beat the eggs into the oil. Add to the overnight sponge and gently mix together until just combined.
- Add salt and baking soda and stir again until just combined.
Cook In A Hot Skillet
- Preheat and lightly grease your griddle or frying pan. Scoop ¼ cup of batter for each pancake and place on griddle. Be sure to give the pancakes room to spread and allow for space for flipping the pancake.
- Flip pancakes over when you see bubbles form and pop on top of the pancake. The pancakes bottom should also be golden brown. Flip over, and allow the second side to brown.
Serving Suggestions
These fluffy pancakes can be enjoyed in many ways. Serve them with maple syrup, butter, and fruit for a classic breakfast. Pair them with bacon, sausage, or eggs for a hearty meal.
Top them with whipped cream and chocolate chips for a sweet treat. You can also get creative and add your own unique toppings to these delicious pancakes.
Related Recipes
- Easy Sourdough Discard Cinnamon Rolls
- Easy Sourdough Discard Bread
- How To Make A Sourdough Starter
- Pecan Pumpkin Waffles
- Sourdough Discard Naan
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can experiment with different types of flour, such as whole wheat flour, einkorn, spelt, or buckwheat flour.
- You can substitute your favorite type of milk, such as almond milk or coconut milk.
- Get creative with your toppings! Try chocolate chips, blueberries, or a sprinkle of cinnamon sugar.
Storage Options
- Pancakes are best enjoyed freshly made.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave.
Tips for Success
Here are a few tips for making this sourdough pancake recipe:
- For a thicker batter, add more flour.
- For a thinner batter, add more milk.
- Cook the pancakes over medium heat to prevent burning.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- 9 inch Round Cast Iron Skillet
- non stick skillet
Frequently Asked Questions
Sourdough discard is the leftover starter from making sourdough bread. You can save it in the refrigerator for later use.
While pancakes are best freshly made, you can freeze them. Store with wax paper or parchment paper separating each pancake stored in a freezer bag in the amount you will reheat. Defrost overnight in the refrigerator and warm in the microwave.
You can make the pancake batter ahead of time and store it in the refrigerator for up to 3 days. Cook the pancakes when ready to serve.
More Delish Ideas
Get the Recipe!
Sourdough Discard Pancakes
Ingredients
Overnight Sponge
- 1 cup sourdough starter from feeding discard
- 2 cups all-purpose flour
- 2 tablespoon granulated sugar
- 2 cups buttermilk
Batter
- Overnight sponge above
- 2 large eggs
- ¼ cup vegetable oil
- ¾ teaspoon salt
- 1 teaspoon baking soda
Instructions
Make The Overnight Sponge
- Remove 1 cup (227 grams) of starter from your stirred-down refrigerator starter and place in a large sized bowl. Add in the flour, sugar, and buttermilk, and combine well. Cover with a loose weave towel - flour sack towels work great for this! Let sit at a cool room temperature (65-70°F or 18-21°C) for about 12 hours or overnight.
Make Sourdough Discard Pancakes
- In a small bowl, beat the eggs into the oil or butter. Add to the overnight sponge and gently mix together until just combined.
- Add salt and baking soda and stir again until just combined.
- Preheat and lightly grease your griddle or frying pan. Scoop ¼ cup of batter for each pancake and place on griddle. Be sure to give the pancakes room to spread and allow for space for flipping the pancake.
- Flip pancakes over when you see bubbles form and pop on top of the pancake. The pancakes bottom should also be golden brown. Flip over, and allow the second side to brown.
Notes
- For a thicker batter, add more flour.
- For a thinner batter, add more milk.
- Cook the pancakes over medium heat to prevent burning.
- Pancakes are best served warm.
Erin Hake says
I can’t believe I’m the first reviewer! I’ve been scouring Pinterest to find sourdough discard recipes, and I was excited to try this one for a post-sleepover breakfast for my teenage daughter. I used low fat milk and my griddle pan, and they turned out perfectly! I’ll definitely be making this recipe again!