So, About My Love Affair With Sourdough Discard Pancakes…
Hey, friend! Ever find yourself staring at that jar of sourdough discard, feeling a bit guilty for planning to toss it? I used to, until I started making these pancakes (honestly, they're more like breakfast magic than actual cooking). The first time I tried, I half expected a disaster—my batter looked like a science experiment gone wrong and the cat was eyeing me like, "You okay over there?" But then I tasted one, still hot, with a smear of butter… and just wow. Instantly, I was that person who hoards discard, not because I bake tons of bread, but because I crave these pancakes. Oh, and last Sunday, my nephew called them "those fluffy bread-flavored clouds," which is pretty accurate if you ask me.
Why You'll Love This (or, Why I Make These Constantly)
I pull out this recipe whenever my family wanders into the kitchen in their pajamas looking half awake—these pancakes are the kind of breakfast that gets everyone around the table, even if my son tries to eat half the stack before anyone sits down. My partner claims they taste "better than diner pancakes," which is high praise considering he measures breakfast food by the plateful. Also? These use up all that extra starter I can't bear to toss. (I used to feel bad about food waste, now I just feel excited for pancake day.) If you've ever had one of those mornings where everything sticks except your mood, trust me, this recipe is a win.
What You'll Need (Substitutions Welcome!)
- 1 cup sourdough discard (the runny stuff straight from the fridge, it's fine if it's a bit old. I've even mixed in a little rye starter once—tastes great.)
- ¾ cup all-purpose flour (My grandma swore by King Arthur but honestly, whatever's in the pantry works. Whole wheat gives it a nice nuttiness, too.)
- 1 tablespoon sugar (or honey, or just skip it if you like savory!)
- 1 teaspoon baking powder (I once forgot this and, well, let's just say the pancakes were more "flatjacks" than pancakes.)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (I've used flax eggs when out of eggs—worked great, if a little different in texture.)
- ½ cup milk (any milk, dairy or non-dairy, I've even used watered-down yogurt…)
- 2 tablespoons melted butter (oil works, but the flavor isn't quite the same.)
- Butter or oil for the pan
How To Make Sourdough Discard Pancakes (Let’s Get a Bit Messy)
- Mix the wet stuff. In a big ol' bowl, whisk your eggs, milk, melted butter, and sourdough discard until it looks like something a bit too runny to eat (that's perfect, trust me).
- Add the dry things. Dump in the flour, sugar, baking powder, baking soda, and salt. I use a fork sometimes because I'm too lazy to grab a whisk. Stir until it's just combined—lumps are fine; don't overthink it. And if it's too thick, splash in a bit more milk.
- Heat your pan. Medium heat is the ticket. I always forget to preheat, so the first pancake is the "tester" (read: chef's snack).
- Cook 'em up. Pour about a quarter-cup per pancake (or go wild). When you see bubbles on the top and the edges look set, flip 'em. Should take 2-3 minutes per side, give or take. And don't stress if the first one looks weird—mine almost always does.
- Eat while hot (or do what I do and nibble them straight form the plate as you cook…shh, it's allowed).
Notes I Wish I'd Known Sooner
- The batter thickens as it sits, so if you get distracted (like I do every single time), you might need to add another splash of milk.
- If your pancakes stick, it's probably the pan's fault, not yours. Well, maybe yours a little. But mostly the pan.
- I've found that letting the batter sit for 10 minutes gives an even better rise. Actually, sometimes I forget and just go for it, and they still turn out great.
- And, if you ever run out of discard, I've used a mix of yogurt and flour in a pinch. Not quite the same, but pancakes are pancakes, yeah?
Fun Experiments and a Few Not-So-Great Ones
- I tried adding blueberries once (delicious, but they do explode a bit—watch out for that!).
- Chocolate chips? Works a treat.
- Banana slices are a family favorite. But, I once tried shredded carrot and it just… didn’t meld. Maybe if I’d added more cinnamon?
- Oh, and you can make them dairy-free by swapping the butter for coconut oil and the milk for oat milk. Tastes a little coconutty, but I'm into it.
About Equipment (aka, No Fancy Gadgets Needed)
A nonstick frying pan is ideal. But honestly, I've used a cast iron skillet, a cheap old griddle (the kind you find at a yard sale), and even a sandwich press once in desperation. If you’ve only got a pot, well… probably not great, but hey, I won’t judge if you try.
Storing Leftovers (If You Somehow Have Any)
They keep in the fridge for 2-3 days, stacked on a plate with cling film. You can freeze them, too, but honestly, in my house they vanish within hours. The dog once ate half a batch left on the counter. Lesson learned.
This Is How We Serve 'Em
I go classic: a knob of butter and a drizzle of maple syrup. (British mate of mine calls syrup "liquid gold," and I'm inclined to agree.) My kids love them with peanut butter and sliced bananas. For a treat, I’ll scatter some toasted nuts or a scoop of Greek yogurt over the top. Oh, and if you’re into savory, try topping with a fried egg—sounds odd, but it’s lush.
Honestly Useful Lessons (Aka, My Pro Tips)
- Don’t rush flipping the pancakes—if they stick, just wait another 30 seconds. I once tried to flip too early and the thing folded over itself like a sad omelette.
- Actually, letting the batter rest a bit helps, but if you’re in a morning rush, just go for it. You’ll still get breakfast on the table.
- Don’t be shy with the butter in the pan. It’s not a salad.
FAQ: You've Actually Asked Me These
- Can I use fresh starter instead of discard? – Sure, but the pancakes may taste a bit more tangy. Not a bad thing, just different.
- Why did my pancakes not rise? – Might be old baking powder or you overmixed it (I do this all the time if I’m distracted by emails!).
- Can I make the batter the night before? – You can, but it thickens up quite a bit—add more milk in the morning. Actually, I think it tastes better the next day, but my family’s never patient enough to find out.
- Gluten-free options? – Yup! Bob’s Red Mill 1-to-1 flour works. I found this King Arthur gluten-free version handy, too.
- Best way to reheat? – I zap 'em in the microwave for 15 seconds, but if you're fancy, a hot skillet brings them back to life.
One Last Thing...
If you want to nerd out about sourdough, this Perfect Loaf guide is brilliant. Also, if you ever end up with leftover pancakes (unlikely!), they make a pretty solid base for ice-cream sandwiches. Just saying.
Anyway, I hope you give these a shot—let me know how they turn out, even if you improvise half the ingredients (it happens!).
Ingredients
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Instructions
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1In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until well combined.
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2In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
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3Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; a few lumps are okay.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
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5Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
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6Serve warm with your favorite toppings such as maple syrup, fresh fruit, or butter.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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