Sourdough Discard Pancake Recipe

An essential component of all basic sourdough pancake recipes is sourdough starters. But very few people really give the unfed starters—also referred to as the starter discard.

Unlike other recipes you’ll find online, which are produced rapidly with little to no taste development, utilize a lot of milk, or only make small amounts, this one is made completely differently. These become incredibly fluffy and yield an enormous amount of mouthwatering, delicious sourdough pancakes!

These pancakes made with sourdough discard are something I love to make. They just take five minutes to cook, taste so much better than conventional pancakes, and don’t leave you feeling bloated afterward! They are fluffy and light, and a fantastic way to get rid of any discarded sourdough starter!

Several of the sourdough pancake recipes I’ve tried taste extremely flat or like baking soda. I don’t know about you, but I prefer fluffy, thick pancakes! Actually, my family like these pancakes as well. For this reason, I make these pancakes for breakfast every Sunday.

Use my discard sponge approach to learn how to produce the Best Sourdough Pancakes Recipe. Discover how to use leftover sourdough starter, ferment overnight, and make these light and fluffy sourdough pancakes in this post.

This dish is something you should try if you enjoy sourdough pikelets!

Let’s review sourdough starter discard before I walk you through this simple recipe method for big flavor and big batches.

What Is Sourdough Starter Discard?

The stage of sourdough starter that follows a refresh and several hours of active starter use is known as discard.

“Sourdough discard” is the term for the leftover, unfed starter that most people set aside throughout the pancake-making starter procedures. Put more simply, they are the “waste” from the first batch of sourdough starter.

Sourdough starters are made for novices by mixing water with wheat flour that has already begun to ferment. Their combined strength encourages the growth of wild yeast and bacteria. That gives bread and pancakes their distinct flavor, texture, and leavening power.

Ultimately, the waste contains both healthy bacteria and yeast, which are, to put it succinctly, precisely the same as your first starter. Savvy individuals would employ beginning discards for both savory and sweet recipes, rather than throwing them away.

With the exception of specific bread recipes like my No Knead Sourdough recipe, the yeast is not in a stage where it can effectively rise bread. Thus, a tiny amount—roughly a tablespoon—is added to a brand-new jar and fed in order to revive the starter and make it active once more.

Note down these Ingredients

• 1 1/4 C. all-purpose flour (150 grams)
• 1 tsp baking powder (4.8 grams)
• 1 tsp baking soda (4.8 grams)
• 1/4 tsp sea salt (1.25 grams)
• 2 eggs (100 grams)
• 1/4 C sugar (50 grams)
• 1/2 C. sourdough starter discard
• 1 C milk (240 grams)
• 1 tbsp vegetable oil or melted butter
• 1 tsp vanilla extract (4.2 grams)
• For servings, fresh fruit, butter, and maple syrup

The Best Pancake Sourdough Discard Recipe

These ingredients are all you need to make sourdough pancakes. Above all, you must need discard! Usually, I have around a cup of discard, but it doesn’t really matter how much you add. Now, follow my step-by-step instructions for a delicious recipe.

Instructions

Step 1.

Set the pan on low heat to begin preheating. For fifteen minutes, cook it over medium-low heat. I’ve found that by following this simple procedure, the first batch that comes off the pan tastes better than the others.

Step 2.

To give the batter extra time to ferment and bubble, make the batter using the flour and sourdough waste 12 hours before the deadline. Your pancake will therefore be incredibly soft, delicious, tender, and simple to digest.

I prefer to combine my dry ingredients in advance so that I can avoid cleaning my measuring cups. In a large bowl, whisk together the sourdough starter, sugar, milk, eggs, and vanilla until smooth. To the liquid ingredients, add the dry ingredients (flour, baking powder, baking soda, and salt) and stir until the batter is smooth.

Step 3.

Then, combine the remaining wet ingredients: 1 egg, 1 tablespoon granulated sugar, 1 tablespoon vegetable oil, 3/4 cup milk, 1 tsp vanilla extract, and 1/2 cup of discarded sourdough starter.

This step is not scientific. Simply combine all ingredients and start blending.

Step 4.

Now stir thoroughly after adding the flour mixture to the wet components. Once you put them in the pan, you’ll get all that fluff, so expect it to be a little bubbling. Now let’s get to the really crucial portion! After preheating your skillet to medium heat, add some butter or oil. Fry the cakes till golden brown on both sides.

Step 5.

The delicious pancakes are now ready to be served to your loved ones and look really delicious. Warm up and serve with your preferred toppings, maple syrup, and fresh butter. Topping fresh berries and whipped cream on these pancakes are my absolute favorite!

Additions for Sourdough Pancake

If you want to make your pancake more delicious, then I have something for you.

These are some delectable garnish ideas to add some seasonal flair or to make your sourdough pancakes even more delicious!

• Fresh berries (my favorite are blueberries)
• Berries and citrus zest together make for a delicious combination.
• Spices
• Sautéed apples
• Chocolate chips
• Banana slices
• Pumpkin puree with spices.

5 Benefits of Sourdough Discard Pancakes

1. Compared to regular pancakes, sourdough pancakes are more flavorful, healthier, and easier to make.
2. Bring this recipe with you when you go camping or on trips. When I travel, this is my go-to sourdough recipe.
3. Without using buttermilk or any other type of regular milk, you can still get the same flavor and texture as traditional buttermilk pancakes!
4. In addition to having a fantastic taste, these sourdough pancakes are easier to digest because the sourdough discard sponge ferments overnight.
5. Melted coconut oil can be used in place of the butter in these pancakes to easily make them dairy-free.

Some Important Tips for Your Discard Pancake

1. If you want lighter pancakes, let the batter rest longer. The batter should rest for 15 to about 30 minutes. In this manner, the flour will be fully hydrated, producing pancake textures that are fluffier.
2. Refrain from overmixing the mixture when adding the flour and dry ingredients. I often fold the wet and dry ingredients into one another with my rubber spatula.
3. If you want the bubbles on top of your pancakes to stay open, cook them on one side at a time during the main cooking process.
4. Use butter to achieve the most beautiful color. I recommend greasing the skillet with little pats of butter before adding the cake batter.

Nutritional Details

A single serving of one pancake contains 226 calories and offers a balanced nutritional profile. It includes 34 grams of carbohydrates, 7 grams of protein, and 7 grams of fat, with 2 grams of that being saturated fat. 

Additionally, it has 51 milligrams of cholesterol and 468 milligrams of sodium. The pancake also provides 222 milligrams of potassium and 1 gram of fiber, along with 7 grams of sugar. It is a source of various essential nutrients, including 148 IU of Vitamin A, 112 milligrams of calcium, and 2 milligrams of iron.

See also: Banana Cream Cheesecake Recipes

Conclusion

Throwing it away is a highly dubious decision because starter discards are equal to starters. Alternatively, you can maximize their utilization by adhering to my sourdough pancake recipe directions above.

I hope these tips help you make the most out of your sourdough starter discards and create delicious pancakes. Don’t hesitate to reach out if you need further assistance or have any more questions.