Save your sourdough discard and use it to make Sourdough Pancakes! My simple recipe makes thick, fluffy, and completely tangy pancakes in simply 25 minutes, and it makes tasty use of discard that might in any other case go to waste. Recipe features a how-to video!
Flavorful Sourdough Discard Pancakes
One in every of my best gripes after I began dabbling with sourdough bread was the waste. Since I exploit my sourdough starter usually, I’m discarding half of it each day. And, being the queen of never-throwing-things-away (simply ask Zach how a lot he loves this facet of my character), I instantly dove into the world of sourdough discard recipes, decided that half of my well-tended starter not find yourself within the trash bin. The very first recipe I tackled was these sourdough pancakes and ooh they had been simply too good to not share.
This recipe is a modification of my well-loved buttermilk pancake recipe. It yields fluffy sourdough discard pancakes with the right contact of tang. They’re tender and irresistible and (bonus!) the batter could be made as much as two days prematurely. I wish to make the batter Friday or Saturday and we’ll have breakfast prepped for the weekend.
Aspect observe: if discard is new to you, jump over to my sourdough starter put up to seek out out precisely what this ingredient is.
Why attempt my sourdough pancakes:
- Thick, fluffy outcomes that pair completely with syrup and butter (although generally my youngsters eat these plain, too).
- Batter could be made prematurely, if you happen to’d wish to make it a day or two beforehand.
- Sourdough imparts a delicate tangy taste, much like buttermilk.
- Has some dietary advantages from the discard, so these aren’t utterly empty carbs 😉
What You Want
Sourdough discard pancakes are as easy to make as some other pancake recipe. Only a few key elements are price noting earlier than we get began:
- Sourdough discard. Discard is what you (actually) discard earlier than you feed your sourdough starter. Despite the fact that it’s often thrown away, it nonetheless incorporates nutritional vitamins and vitamins and imparts a stunning taste into recipes. Right here, the discard provides a taste much like buttermilk (which is definitely why I exploit plain milk on this recipe!).
- Flour. Use all-purpose flour and ensure to measure it correctly.
- Sugar. I exploit granulated sugar, however I’ve additionally made my sourdough pancakes with coconut sugar too. I discover that the pancakes made with coconut sugar should not fairly as flavorful, but it surely does work!
- Butter. I exploit unsalted, however if you happen to solely have salted readily available that may work positive. Soften the butter, then let it cool a bit so it’s not very popular once you add it to your different elements.
- Milk. I like to make use of complete milk, however actually any sort will work so long as it’s at room temperature earlier than including. As a result of the sourdough discard provides loads of tang from the acidity, I discovered buttermilk to be overwhelming right here, so persist with common milk.
- Eggs. As with the milk, your eggs must be at room temperature earlier than including them to the batter. This helps every part mix properly and means much less mixing is required (which yields fluffier pancakes with a greater texture!). For those who neglect to set yours out, you’ll be able to all the time use my trick to shortly convey eggs to room temperature.
SAM’S TIP: The butter tends to re-solidify as soon as it hits cooler elements like milk or eggs, so the batter can get a bit clumpy (that is one more reason we wish our elements to be room temperature, it helps reduce this!). This isn’t an enormous deal! A lumpy batter is okay and it’s significantly better than over-mixing to attempt to get the lumps out, which is able to go away you with dense, rubbery, or flat sourdough pancakes.
Bear in mind, that is simply an outline of the elements I used and why. For the total recipe please scroll all the way down to the underside of the put up!
Learn how to Make Sourdough Pancakes
Getting ready the batter
- Mix the dry elements with a whisk and put aside.
- Whisk collectively the discard, milk, eggs, and vanilla in a separate bowl.
- Slowly drizzle within the butter whereas whisking. Whisking whereas pouring the butter helps reduce lumps, however possible you’ll nonetheless discover some small lumps.
- Fold the moist and dry elements collectively till simply mixed. That is vital, over-mixing will make your pancakes dense or rubbery. Let the batter relaxation when you warmth your skillet (you might discover it thickens a bit).
Cooking the Pancakes
- Grease your skillet and let it heat over medium warmth.
- Add pancake batter to the nice and cozy pan. I exploit an ice cream scoop to scoop the batter. If it doesn’t unfold by itself, use the again of your spoon to nudge the batter outward.
- Flip your pancake as soon as the bubbles within the batter begin to burst and the sides look cooked.
- Prepare dinner on the opposite aspect till golden, then take away to a plate. Repeat with the remaining pancake batter.
SAM’S TIP: Don’t get discouraged in case your first pancake comes out rather less than good–I like to think about this because the take a look at pancake. Use it as a gauge for whether or not you want to bump your warmth up or down, and know that your second, third, and so on. sourdough pancakes will look significantly better consequently.
Continuously Requested Questions
Discard incorporates nutritional vitamins, minerals, and different helpful vitamins and micro organism (identical to sourdough starter!), so sure, it has well being advantages. That being stated, we’re nonetheless pairing these sourdough discard pancakes with butter, syrup, perhaps even chocolate sauce or whipped cream and so on. if we’re feeling additional indulgent, so this isn’t precisely well being meals.
Sure! This batter could be put together and saved within the fridge as much as 2 days prematurely. Be aware that your sourdough pancakes will not be as fluffy if you happen to make the batter prematurely.
To this point these sourdough discard pancakes are my solely discard recipe, however if you’re eager about seeing extra, please let me know within the feedback beneath. I do have a sourdough pizza crust recipe although, and loads of different pancake recipes although–preserve scrolling down for these!
I’d love to listen to how you want these sourdough pancakes in comparison with my buttermilk pancakes!
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! For those who do this recipe, be sure you tag me on Instagram, and you may as well discover me on YouTube and Fb
Servings: 8 6-8” pancakes
Stop your display screen from going darkish
Soften butter and put aside to let it cool.
4 Tablespoons unsalted butter
In a big mixing bowl, whisk collectively flour, sugar, baking powder, baking soda, and salt. Put aside.
1 ¼ cups (155 g) all-purpose flour, 3 Tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon desk salt
In a separate bowl, whisk collectively sourdough discard, milk, eggs, and vanilla extract till well-combined.
1 cup (200 g) sourdough discard, 1 cup (236 ml) complete milk, 2 massive eggs, 1 teaspoon vanilla extract
Whereas whisking, drizzle in melted butter (it’s OK if the butter kinds small clumps).
Add the moist elements to the flour combination and use a spatula or picket spoon to softly fold collectively the batter till simply mixed. All of the flour must be absorbed, if you happen to discover small lumps or small bits of butter within the batter that’s positive, don’t over-mix or your pancakes may very well be rubbery and dense.
Set the pancake batter apart and brush a skillet with olive oil or melted butter. Flip the stovetop warmth to medium and let it the pan heat till you’ll be able to really feel the warmth radiating from it if you happen to hover your hand a number of inches above the pan. Additionally it is good to let your pancake batter to relaxation whereas the pan warms, it will thicken it barely and assist make for thicker pancakes.
Oil or butter for brushing skillet
Portion pancake batter into heart of the pan (I exploit ½-⅔ cup of batter per pancake) and cook dinner till bubbles within the batter burst and the sides start to look cooked.
Use a spatula to fastidiously flip the pancake and proceed to cook dinner till pancake is golden brown.
Take away to a plate and repeat with the remaining pancakes.
Serve instantly, we like so as to add butter, maple syrup, fruit and even whipped cream to our pancakes!
Sourdough pancakes style greatest recent however now we have additionally made the pancakes and saved in an hermetic container at room temperature for a day or two and reheated. They might even be cooled utterly after which frozen in an hermetic container or plastic bag.
The pancake batter could also be ready as much as 2 days prematurely, simply retailer in an hermetic container within the fridge and observe that the pancakes will not be fairly as fluffy the following day.
Serving: 16-8″ pancake | Energy: 203kcal | Carbohydrates: 27g | Protein: 5g | Fats: 8g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 60mg | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 6g | Vitamin A: 284IU | Calcium: 122mg | Iron: 1mg
Dietary info is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.