Easy Homemade Sourdough Discard Pancakes
Got sourdough discard? Use it to make these easy, fluffy pancakes. Perfect for lazy weekend mornings…or anytime really. Breakfast for dinner, anyone?
You can eat pancakes any day of the week, but nothing says ‘weekend’ like a homemade stack of pancakes with plenty of syrup and butter on top. Maybe its just knowing you have that extra time on the weekend to make them that makes it so much better.
Make it brunch
These pancakes make the perfect brunch item, and would be perfect start for your Mother’s Day celebrations. If you really love these pancakes, you’ll want to try my Maple Bacon French Macarons. They taste just like a pancake with maple syrup and bacon. Drool!!
Ingredients
These pancakes are made from basic baking ingredients: flour, sugar, baking powder/soda, eggs, salt, and vanilla, in addition to some special ingredients noted below.
Sourdough Discard– if you want to add a bit of flavor to your pancakes, use a bit of sourdough discard rather than throw it away.
Buttermilk– works with the baking soda to give height to the pancakes, plus adds a bit of tang to the flavor.
Sour Cream– the acidity of sour creams helps make the pancakes tender and moist, with a bit of a tangy flavor. I’m beginning to notice a pattern here.
Sugar– a bit of sugar to balance out the acidity of the other ingredients. Not too much because we still have our syrup to put on top.
Complete amounts and instructions in the recipe card below.
Let’s make some pancakes
These pancakes were easy to whip up. The wet ingredients are mixed in one bowl together; the dry ingredients are mixed together in another bowl; then the dry is folded into the wet and mixed together until just incorporated. At this point, I pour the entire batter into a four cup measuring cup and put it into the fridge and then I do a little clean up. I leave it in the fridge for about 20 minutes or so to let the batter set up.
I used a 1/4 cup measuring cup to scoop out the batter into the pan.
To make the pancakes, heat 2 tbsp of vegetable oil in a large pan on high heat (I use a cast iron pan). Once heated, reduce the heat to medium. You want to get the pan hot in the beginning, but it you keep it hot the whole time, this will burn the pancakes.
In the pan I use, I can fit two of these 1/4 cup scoops while still having enough room to flip the pancakes.
The first photo is what you want the pancakes to look like before you flip them for the first time. The pancakes have shape and the sides are starting to firm up.
When the pancakes are done, they are firmer and not squishy. I like to press down on them with the spatula a bit to test for firmness.
Now that looks delicious!
Toppings
You know what would make a delicious topping for these pancakes? Some blueberry lavender compote. Mmm! If you think this looks so delicious, you’ll want to check out my Blueberry Lavender French Macarons.
Frequently Asked Questions
Pancakes can be stored in the fridge in an airtight container for up to three days, or frozen in a resealable freezer bag for up to three months. Before freezing, make sure pancakes are fully cooled. Can be reheated in the microwave or in the toaster.
Sourdough Discard Pancakes
Ingredients
- 3/4 cup sourdough discard
- 2 cups flour, unbleached
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 tsp vanilla
Instructions
- In a large mixing bowl, add the egg and beat lightly. Then add 3/4 cup sourdough discard, 1 cup buttermilk, 1/2 cup sour cream, 1/2 tsp vanilla. Stir together then set aside.
- In a medium size bowl, add the 2 cups of flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Fold the wet ingredients into the dry ingredients in three sessions, slowly incorporating the dry into the wet without overmixing. Overmixing will cause the air bubble to deflate, decreasing the rising ability of the pancakes.
- Once mixed, pour the batter into a large measuring cup. I use a four cup measuring cup and it fits in there perfectly. Set this in the fridge for about 20-30 minutes, or just enough time it will take you to clean up your mess.
- Add 2 tbsp of vegetable oil to a large griddle or frying pan and heat on high heat. I like to use a cast iron pan. You'll know the pan is hot enough when the oil moves around loosely on the pan. At this point, I turn the heat down to medium. I like to use vegetable oil as it doesn't burn like butter does.
- Get the batter out of the fridge after you have heated the pan. To make the pancakes as uniform as possible, I like to use a 1/4 cup measuring cup to scoop my batter onto the pan. Scoop two 1/4 cups of batter onto the heated pan.
- The pancakes will not take that long to cook on each side. After 30 seconds, you will see the sides are getting firmer and gaining more structure. After another 30 seconds, the pancakes should be ready to flip. Gently slide your spatula underneath the entire pancake and in one motion, flip over onto the uncooked side. This definitely takes a bit of practice. Do this to the other pancake.
- You should notice the sides of the pancake becoming firmer and not liquid anymore. Pancakes should not take more than 2-3 minutes to cook. I like to lightly press on my pancakes with the spatula to see if any of the liquid batter squeezes out. They should feel firm when you do this if they are fully cooked. I like to flip them one more time. They should not stick to the pan.
- Transfer each batch of cooked pancakes to a plate. Repeat the above process until all of the batter is cooked. Add 1-2 tbsp of vegetable oil in between each batch of pancakes so they do not stick to the pan.
- Serve with plenty of butter and real Maple syrup. Add yogurt, fresh fruit and chopped nuts or granola as you like. Honey would be a great topping as well.
- Enjoy! (Makes 10-12 pancakes)
Notes
- Pancakes can be stored in the fridge in an airtight container for up to three days, or frozen in a resealable freezer bag for up to three months. Before freezing, make sure pancakes are fully cooled.
- Can be reheated in the microwave or in the toaster.
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