Sourdough Discard Pancakes
In short: Use up spare sourdough starter in soft, lightly tangy pancakes that puff up with a little baking soda. Ready in 30 minutes. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Resting
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 415 kcal
Anyone who keeps a sourdough starter ends up with discard, the portion you remove before each feeding. It is full of flour, water and wild yeast, plus acid that adds a mild sour note and a tender crumb. These pancakes put it to work. A little baking soda goes in at the last moment to react with that acid, so the batter bubbles and the pancakes cook up light, with a flavor like buttermilk.
Instructions
- Whisk the sourdough discard, milk, eggs, sugar and melted butter in a large bowl until smooth.
- Stir in the flour and salt until just combined. Cover and let the batter rest for 10 minutes while you heat the pan.
- Heat a nonstick or cast-iron skillet over medium heat and brush with butter.
- Sprinkle the baking soda over the batter and fold it in with a few gentle strokes. The batter will bubble and puff right away, so cook it without delay.
- Pour 60 ml (1/4 cup) of batter per pancake and cook for 2 to 3 minutes, until bubbles pop across the surface and the underside is deep golden.
- Flip and cook for 1 to 2 minutes more, until the center springs back. Keep the pancakes warm on a rack in a low oven while you finish the batter.
- Serve with butter and maple syrup.
Tips
- Active, bubbly starter gives lighter pancakes with a milder sour flavor. Use the same amount and add 1 tsp baking powder with the flour for extra lift.
- For a more pronounced sour flavor, mix the discard, milk and flour the night before and refrigerate them covered for 8 to 12 hours. Let the batter sit out for 30 minutes in the morning, then add the remaining ingredients.
Questions and answers
What is sourdough discard?
It is the portion of starter you remove before feeding so the culture does not grow out of control. It still contains flour, water and wild yeast, and it works well in pancakes, waffles and crackers.
Can I use discard straight from the fridge?
Yes, but let it warm up for about 30 minutes first. Cold discard makes a stiff batter that cooks unevenly.
Why do my sourdough pancakes taste too sour?
Discard that has sat for weeks gets quite acidic. Use fresher discard, add another tablespoon of sugar, or increase the baking soda by 1/4 tsp to neutralize some of the acid.
How long does it take to make Sourdough Discard Pancakes?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Sourdough Discard Pancakes?
About 415 kcal per serving, with 11 g of protein, 56 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 56 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
