Sourdough Discard Pancakes use your sourdough starter discard to make a quick and easy healthy breakfast your whole family will enjoy! Cut the recipe in half for a small batch or make a full or double batch for meal prep and freeze!
Sourdough Discard Pancakes
These sourdough pancakes with starter are the best way to use up that beloved sourdough discard that no one dare just toss. This recipe works with either active starter or deflated discard, while delivering the lightest, fluffiest, positively delicious, easy sourdough discard pancakes with a wonderful sourdough flavor!
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What you’ll need:
- milk (dairy or dairy-free)
- sourdough discard
- egg
- maple syrup
- avocado oil
- vanilla extract
- all-purpose flour (einkorn or other ap wheat flour)
- baking powder
- baking soda
- fine salt
- ground cinnamon
Equipment needed:
- mixing bowl
- whisk
- measuring cups + spoons
- skillet (cast iron highly recommended)
How to make Sourdough Discard Pancakes
These sourdough discard pancakes are my go-to pancake recipe! They are super easy to make, use up that precious discard we all love so much and have the BEST flavor and texture! To make them, start by combining the milk, sourdough discard, egg, maple syrup, avocado oil and vanilla extract in a large mixing bowl. Whisk until fully combined.
Then Preheat your skillet over medium-low heat. Use a lightly oiled cast iron skillet for those crispy edges!
To the mixing bowl of wet ingredients, add the flour, baking powder, baking soda, salt and cinnamon. Whisk the dry ingredients into the wet, being sure to break up any flour lumps and mix those in completely.
Once your skillet is preheated, pour 1/3 cup of pancake batter onto the skillet and allow to cook for 2-3 minutes on the first side until you see bubbling throughout the top of the pancake.
Once you see the bubbles, as pictured below, flip the pancake and finish cooking for 1 minute on the other side until cooked through and golden brown. Repeat this process until all pancakes are made.
Serve immediately with maple syrup and butter, eat and enjoy!
Why you’ll love this recipe
- This sourdough pancake recipe uses a full cup of sourdough discard so you get to enjoy both that wonderful sourdough flavor and the light and fluffy texture of a flour-based pancake recipe.
- There’s no waiting to ferment for this recipe. Just use your leftover sourdough discard for these pancakes. Mix, cook and eat!
- This recipe is flour flexible, so whether you are using einkorn, standard all-purpose, pre-milled whole wheat or a combination of those flour, this recipe will work beautifully with your family’s favorite flour.
More Sourdough Recipes:
- Sourdough Starter Only Pancakes
- Sourdough Pumpkin Pancakes
- Sourdough Discard Crackers
- Sourdough Fry Bread
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Sourdough Discard Pancakes
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes 1x
- Category: Sourdough
- Method: Stove Top
- Cuisine: American
Description
Sourdough Discard Pancakes use your sourdough starter discard to make a quick and easy healthy breakfast your whole family will enjoy! Cut the recipe in half for a small batch or make a full or double batch for meal prep and freeze!
Ingredients
- 1 1/2 cups whole milk (for dairy free use any unsweetened nut milk in equal amounts)
- 1 cup sourdough discard
- 1 large egg
- 2 Tablespoons pure maple syrup
- 1 Tablespoon avocado oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (einkorn or other wheat variety)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, combine the milk, sourdough discard, egg, maple syrup, avocado oil and vanilla extract. Whisk until fully combined.
- Preheat your skillet over medium-low heat. Use a lightly oiled cast iron skillet for those crispy edges!
- To the mixing bowl of wet ingredients, add the flour, baking powder, baking soda, salt and cinnamon. Whisk the dry ingredients into the wet, being sure to break up any flour lumps and mix those in completely.
- Once the skillet is preheated, pour 1/3 cup of pancake batter onto the skillet and allow to cook for 2-3 minutes on the first side until you see bubbling throughout the top of the pancake.
- Then flip and finish cooking the pancake for 1 minute on the other side until cooked through and golden brown. Repeat until all pancakes are made.
- Serve immediately with maple syrup and butter, eat and enjoy!
Notes
- Those desirable crispy edges require a cast iron skillet, if you are in need of one here is my favorite affordable cast iron skillet.
- Cool any leftover pancakes on a wire rack. Once completely cooled, store in the refrigerator in an airtight container for up to 3-5 minutes or freeze for up to 3 months.
Keywords: sourdough, pancakes, discard, sourdough starter, starter, einkorn, einkorn flour,
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