Sourdough Discard Pancakes
There is no shortage of sourdough baking happening in my household, which means there is no shortage of sourdough discard. There are so many great ways to use up sourdough discard so nothing goes to waste, and making sourdough discard pancakes is one of my favourites.
Table of Contents
- Ingredients for Sourdough Discard Pancakes
- What is Sourdough Discard?
- Step One—Mix the Pancake Batter
- Step Two—Cook the Pancakes
- Step Three—Serve & Enjoy!
- More Sourdough Recipes
- Sourdough Discard Pancake Recipe
Ingredients for Sourdough Discard Pancakes
To make this recipe, you will need the following ingredients:
- 200 grams sourdough discard
- 1 cup milk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon melted butter
- 35 grams (1/4 cup) coconut sugar
- 205 grams (1½ cups) whole spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- Butter, to grease the pan
What is Sourdough Discard?
Sourdough discard is the byproduct of feeding your sourdough starter. To feed a starter, you discard a portion of it, hence the term “discard,” and replace the discarded volume with fresh flour and water. In a lot of cases, the discard is, well, discarded, but I’m making a case for why you should keep it. When I feed my sourdough starter, I store the discard in a container in the fridge to be repurposed for other recipes, like this sourdough discard pancake recipe. There are so many great sourdough discard recipes online, so don’t be too quick to throw yours out!
Step One—Mix the Pancake Batter
In a large mixing bowl, whisk together the sourdough discard, milk, egg, vanilla, melted butter, and coconut sugar until smooth. Sift in the whole spelt flour, baking powder, baking soda, and salt to avoid any large chunks of flour. Whisk until just combined and no pockets of flour remain.
Step Two—Cook the Pancakes
Heat a large frying pan over medium-low heat. Add some butter to the warm pan and use a spatula to spread it over the surface of the pan as it melts.
Scoop the pancake batter into the hot pan. Cook for 2-3 minutes per side. Three pancakes per batch is the sweet spot for me, but you may be able to fit more or less depending on the size of your pan.
Step Three—Serve & Enjoy!
Serve the sourdough discard pancakes warm with the toppings of your choice. My favourites are maple syrup, Skyr yogurt, and fresh fruit.
More Sourdough Recipes
If you loved this recipe for sourdough discard pancakes, be sure to try these other sourdough recipes:
Basic Sourdough Bread
Cranberry Walnut Sourdough Bread
Sourdough Apple Fritter Focaccia
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Sourdough Discard Pancakes
Equipment
- Digital kitchen scale
- Large mixing bowl
- Measuring cups & spoons
- Whisk
- Large frying pan
Ingredients
- 200 grams sourdough discard
- 1 cup milk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon melted butter
- 35 grams coconut sugar (1/4 cup)
- 205 grams whole spelt flour (1½ cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
Instructions
- In a large mixing bowl, whisk together the sourdough discard, milk, egg, vanilla, melted butter, and coconut sugar until smooth.
- Sift in the whole spelt flour, baking powder, baking soda, and salt to avoid any large chunks of flour. Whisk until just combined and no pockets of flour remain.
- Heat a large frying pan over medium-low heat. Add some butter to the warm pan and use a spatula to spread it over the surface of the pan as it melts. Scoop the pancake batter into the hot pan. Cook for 2-3 minutes per side.
- Serve the sourdough discard pancakes warm with the toppings of your choice. My favourites are maple syrup, Skyr yogurt, and fresh fruit.
