These deliciously light and fluffy sourdough discard pancakes make great use of leftover sourdough and will quickly become one of your favourite breakfast meals.
Sourdough Discard Pancakes
These pancakes are so light and fluffy, made from the discard that you have when you feed your sourdough. If you don’t have a sourdough starter, you can easily make your own. It does take some time, but it is well worth it!
To make these pancakes, you will need a few ingredients:
- sourdough starter
- plain flour
- 1 ½ cups milk
- maple syrup, or sweetener of your choice
- baking powder
- bicarbonate of soda (baking soda)
- tsp salt
- eggs, beaten
- butter, melted
- butter or oil for greasing the pancake griddle
Making Pancakes suing Sourdough Discard
The night before – In a large bowl, whisk together the sourdough starter, milk, flour, and maple syrup until combined.
Cover and chill in the fridge for the night to ferment. This time could be shortened to 2 to 4 hours or skipped altogether, though the longer it ferments, the lighter and fluffier the pancakes will be.
In the morning – Remove the bowl from the fridge and whisk in the baking powder, bicarbonate of soda, salt, eggs and melted butter.
Preheat pancake griddle and grease.
Pour around ¼ cup of batter onto the hot, greased griddle and cook until the pancake starts to bubble on top.
Flip the pancake over and cook for 1 – 2 minutes before removing.
Serve warm with syrup, butter and fruit.
More Pancake Recipes
- Pancake Entertaining Board
- Homemade Instant Pancake Mix
- Strawberry Syrup
- Blueberry Syrup
- Mulberry Syrup
- Ma’s Pancake Men (Little House)
If you like this sourdough starter discard recipe, you should try these sourdough discard donuts, sourdough discard brownies or these sourdough discard blueberry muffins!
Sourdough Discard Pancakes
Ingredients
- 1 cup (200 g) sourdough starter
- 2 cups (275g) plain flour
- 1 1/2 cups milk
- 2 TBSP maple syrup, or sweetener of your choice
- 1 tsp baking powder
- 1 tsp bicarbonate of soda, (baking soda)
- 1/4 tsp salt
- 2 eggs, beaten
- 2 TBSP butter, melted
- butter or oil for greasing pancake griddle
Instructions
- The night before - In a large bowl, whisk together the sourdough starter, milk, flour, and maple syrup until combined.
- Cover and chill in the fridge for the night to ferment. This time could be shortened to 2 to 4 hours or skipped altogether, though the longer it ferments, the lighter and fluffier the pancakes will be.
- In the morning - Remove the bowl from the fridge and whisk in the baking powder, bicarbonate of soda, salt, eggs and melted butter.
- Preheat pancake griddle and grease.
- Pour around ¼ cup of batter onto the hot, greased griddle and cook until the pancake starts to bubble on top.
- Flip the pancake over and cook for 1 - 2 minutes before removing.
- Serve warm with syrup, butter and fruit.
Creating {and using} a Homeschool Morning Basket