sourdough discard recipes

If you’re looking for a delicious and practical way to use up your sourdough discard, these Sourdough Discard Pancakes Recipe are the perfect solution. Not only are they incredibly easy to make, but they also turn your leftover sourdough starter into fluffy, flavorful pancakes that are ideal for breakfast or brunch. With a hint of tang from the sourdough and a soft, tender texture, these pancakes are a delightful way to reduce waste and enjoy a tasty meal.

Why You’ll Love This Recipe:

• Waste Not, Want Not: This recipe helps you make the most of your sourdough discard, reducing food waste and making every bit of your sourdough starter count.
• Fluffy and Delicious: The sourdough discard adds a unique tang and helps create light, fluffy pancakes that are both flavorful and satisfying.
• Customizable: You can easily add your favorite mix-ins like chocolate chips, blueberries, or nuts, allowing for endless variations.
• Quick and Easy: These pancakes come together quickly with minimal effort, making them perfect for busy mornings or a lazy weekend breakfast.
• Nutrient-Rich: The use of sourdough starter not only adds flavor but also benefits from the probiotics and nutrients present in the starter, contributing to a healthier breakfast option.

Related Recipe : Easy Bisquick Crepe Recipe: A Quick and Versatile Delight

How to make Sourdough Discard Pancakes?

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 1 cup sourdough discard (unfed, room temperature)

• 1 cup all-cause flour (or gluten-unfastened flour if wished)

• 1 cup milk (or dairy-free milk alternative)

• 1 egg

• 1 tablespoon sugar (optional)

• 1 tablespoon melted butter (or oil)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract (optional)

Directions

• Mix the wet ingredients: In a large bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract (if using) until well combined.
• Add dry ingredients: In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt. Gradually upload the dry elements to the moist mixture, stirring till just blended. The batter may be slightly lumpy.
• Heat the griddle: Preheat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
• Cook the pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side for 1-2 minutes or until golden brown.
• Serve: Serve warm with your favorite toppings like maple syrup, fresh fruit, or butter.

Notes

• Sourdough Flavor: These pancakes will have a mild tangy flavor from the sourdough, but it’s subtle and adds depth.
• Variations: Add chocolate chips, blueberries, or bananas for extra flavor.
• Storage: Leftover pancakes can be stored in an airtight container in

Nutritional Information (per serving):

• Calories: 150
• Carbohydrates: 22g
• Protein: 5g
• Fat: 5g
• Fiber: 1g
• Sugar: 5g