Sourdough Discard Pancakes

Stacked pancakes with butter and syrup poured on top and fruits on the side.

4.79 from 23 votes

Sourdough discard pancakes are light, fluffy, and healthier with no added sugar. Made with buttermilk, it is a nutritious breakfast option!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Keyword: pancakes, sourdough discard recipes, sourdough pancakes, sourdough discard pancakes

Servings: pancakes

Calories: 153kcal

Author: Renae Gerhardstein

Equipment

electric griddle
medium mixing bowl
whisk
pancake turner

Ingredients

1 cup sourdough starter discard or fed 12-24 hours prior *see notes below
4 tablespoons unsalted butter melted and cooled
2 large eggs slightly beaten
1 cup buttermilk (can substitute milk)
1 teaspoon maple extract or vanilla extract
2 cups all-purpose flour (can substitute with bread flour, Kamut flour, einkorn flour, or 1/2 whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Instructions

Lightly grease griddle or skillet with cooking oil. Heat griddle to 350°F, or heat a large skillet over medium-low heat.
In medium bowl, whisk together the wet ingredients: butter, eggs, milk, maple extract, and sourdough starter until just blended.
Stir in the dry ingredients: flour, baking soda, baking powder, salt. There may be some small lumps.
Once the pancake mixture starts to bubble, it's ready to cook. If pancake batter is too thick, add 1 Tablespoon of buttermilk.
Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each sourdough pancake. Add batter to the hot griddle.
Cook about 1-2 minutes, until there are bubbles across the top and until edges are dry. Using a pancake turner, turn and cook another side until golden brown.
Serve warm with butter and maple syrup, or fresh fruit.

Video

Notes

This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

When serving sourdough pancakes to kids, consider using fun-shaped molds to make the pancakes more visually appealing and engaging. Pair the pancakes with a variety of colorful, healthy toppings like fresh fruit and a drizzle of honey or maple syrup to add natural sweetness.
It is also fun to involve the kids in the serving process by letting them choose their toppings and create their own pancakes.

Storing Instructions:

Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days.
Reheat in the microwave oven, covered with a damp paper towel, for 30-second intervals.

Nutrition