Easy Sourdough Discard Pancake Recipe
This easy sourdough discard pancake recipe makes light, fluffy, sourdough filled pancakes. Our recipe is made in one bowl with a half cup of discard and pantry staples you already have on hand. The trick is whisking the discard with warm milk until it’s frothy which wakes up the discard and gives the pancakes their fluffiness. There’s no buttermilk and no waiting required, although you can rest the batter overnight for a deeper sourdough flavor.
Servings: 12 pancakes
Calories: 188kcal
Equipment
- large measuring cup
- medium mixing bowl
- large mixing bowl
- measuring cups
- measuring spoons
- frying pan or griddle
- whisk
- spatula
Ingredients
- 110 grams (about ½ cup) sourdough discard
- 1 cup milk divided, plus more to thin the batter as needed
- 4 tablespoons unsalted butter melted, plus more for the pan
- 2 large eggs
- 1 tablespoon vanilla extract
- 1½ cups (195g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Whisk the discard and milk. In a medium bowl, whisk the sourdough discard with ½ cup of warm milk for about 30 seconds, until the mixture is light and bubbly.110 grams (about ½ cup) sourdough discard, 1 cup milk
- Combine the wet ingredients. In a large measuring cup, melt the butter. Stir in the warm milk and check the temperature - make sure it’s warm, but not so hot that it will cook your eggs. Whisk in the eggs and vanilla.4 tablespoons unsalted butter, 2 large eggs, 1 tablespoon vanilla extract
- Combine the dry ingredients. In a large mixing bowl, gently whisk together the flour, sugar, baking powder and salt.1½ cups (195g) all-purpose flour, ¼ cup (50g) granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt
- Make the batter. Pour the wet ingredients and the frothy discard into the dry ingredients. Stir with a spatula until just combined - a few lumps are fine and mixing too much will make your pancakes flat. If the batter feels thick, add a splash of milk. The batter should spread into a nice round circle when you pour it into the pan.
- Heat the pan. Warm a large skillet or griddle over medium heat and grease with butter or cooking spray. It’s ready when a drop of water sizzles and evaporates quickly.
- Make a test pancake. I always make one test pancake first to be sure that both the heat and batter are ready to go. Pour about ¼ cup of batter into the pan and cook for two to three minutes, until bubbles form across the surface and the edges look set. Flip and cook for another minute or two, until golden brown on the second side. Adjust the batter and heat if needed.
- Cook and serve. Continue cooking the pancakes. I like to serve pancakes right away but you can also keep them warm on a sheet pan in the oven at 200°F. Serve warm with butter and maple syrup.
Notes
- Cook the pancakes right away or let the batter rest overnight. When you cook the pancakes right away, they will be fluffiest. When the batter rests in the fridge, the sourdough flavor deepens and gets more tangy with a little less height. Both are delicious.
- Any discard works. Use it fresh from a feeding or up to a week old from the fridge. A thin grayish layer on top is hooch - completely normal. Stir it in for a milder flavor or pour it off for more tang.
- Don’t skip the frothing step. Whisking the discard with the warm milk first is what lightens the batter. If you skip this step, it’s hard to work the discard into the pancake batter.
- Check your baking powder. It’s the only leavener in there so make sure that yours is fresh.
- Make a test pancake. I always cook one first to check that both the heat and the batter are right before making all of the pancakes.
Nutrition
Calories: 188kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 216mg | Potassium: 178mg | Fiber: 1g | Sugar: 6g | Vitamin A: 195IU | Calcium: 79mg | Iron: 2mg