Don’t toss that discard! Use it to make some delicious, fluffy sourdough pancakes.
Jump to RecipeIf you’ve been maintaining a sourdough starter, you know there is a lot of discard during the feedings.
Instead of tossing it, you can save it in a jar in the fridge and then use it to make all kinds of sourdough recipes.
The discard doesn’t have the rising ability that fresh bubbly starter has, but it does provide the same health benefits and that delicious sourdough flavor.
My favorite way of using up that leftover discard is to make these super fluffy, delicious sourdough pancakes.
(We also use this exact batter to make waffles in the waffle maker and it is equally as delicious!)
This is what you need:
- 2 1/2 cups flour
- 1/4 cup sugar
- 2 tbs baking powder
- 1 tsp salt
- 1/2 cup sourdough discard
- 2 eggs
- 4 tbs melted butter
- 2 1/2 cups milk
Here’s what you do:
Mix together all the dry ingredients in a large mixing bowl.
Next, add in all the wet ingredients and stir until thoroughly combined.
Batter too thick? Add in a bit more milk until you reach the desired consistency.
Preheat your skillet or griddle to medium heat. Pour on the batter into a pancake shape of your desired size.
Cook the pancakes for about a minute or so and flip them once they start to bubble on top and the bottom is golden brown.
Let the pancakes cook for about another minute until the other side is golden brown.
Remove the cooked pancakes from the griddle/skillet and continue cooking the rest of the pancakes until the batter is gone.
Freeze any extra pancakes to make for a quick, easy breakfast for another morning. I like using these reusable silicone storage bags.
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From my kitchen to yours
Fluffy Sourdough Pancakes
Ingredients
- 2½ cups flour
- ¼ cup sugar
- 2 tbs baking powder
- 1 tsp salt
- ½ cup sourdough discard more/less is ok
- 2 eggs
- 4 tbs butter, melted
- 2½ cups milk
Instructions
- Mix together the flour, sugar, baking powder, and salt together in a small bowl and set aside.
- Pour the sourdough discard into a large bowl.
- Whisk in the eggs, melted butter and milk into the discard until it is all thoroughly combined.
- Slowly whisk the dry ingredients into the wet ingredients. Add more milk if needed to reach the desired consistency.
- Preheat a griddle or nonstick skillet over medium heat.
- Pour the pancake batter onto the griddle/skillet until it is your desired size pancake. I like to use a ladle to pour the batter. It holds just enough batter to make the perfect size pancakes.
- Flip the pancakes once they start to bubble on top and are golden brown on the bottom.
- Cook for another minute or so until the bottom of the pancake is golden brown and then remove from the griddle/skillet.
- Continue cooking the pancakes until all the batter is gone.
