Easy Sourdough Discard Pancakes that are so light and fluffy, require no additional flour, and will use up all your extra sourdough starter discard for a no waste recipe!
These pancakes are my Childrens favorite. They are fast, easy, and can be made without any real planning.
I love that they require no over night fermentation, and I dont have to add any extra unfermented flour to make them light and fluffy.
This No-Waste recipe uses up any extra sourdough starter, “discard”, that you dont need and diminishes your starter to a more manageable amount.
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Tools You May Need
Hand Mixer or whisk
Cast Iron Skillet or Griddle
- Sometimes I do not keep enough starter on hand for this recipe. If I know the night before that im going to make sourdough discard pancakes, I will bulk up my starter so that im sure I will have enough.
- To Bulk Up my starter I simply add extra flour and distilled water, in a 1.25:1 ratio. I can do this even if I only have a few tablespoons of starter left.
- Typically though, because I don’t like to throw starter away, these pancakes are a result of feeding 2x a day for several days and wanting to get my starter down to a more manageable amount that I can feed less.
- Once you add the baking soda, it’s best to go ahead and start making the pancakes soon after for the fluffiest pancakes.
- Dont add too much baking soda or you risk a bitter pancake.
- I sometimes omit the sugar, or at least cut it in half. I like to use left over pancakes for sandwiches at lunch if we are out of my regular sourdough bread and we prefer them to not be sweet.
Ingredients for Sourdough Discard Pancakes
Sourdough Discard (starter)- Discard is just the term for the amount of starter you are wanting to get rid of. It’s all starter. Some people do save their discard starter in a separate jar in the fridge that they do not feed and use in “discard” recipes.
Eggs– We always have tons of eggs on hand, and I like the added protein they give the pancakes. If I have more discard I want to use up, I just add another egg. I typically add one egg to each cup of discard.
Butter– Adds a delicious buttery flavor while also keeps the pancakes soft. Sometimes I use it and sometimes I dont.
Salt– Salt is always necessary, even in sweets. You dont want to leave it out. I prefer a healthier salt, like sea salt, which can actually help to lower blood pressure due to the mineral content.
Sugar, Honey, or Monkfruit blend– Most days I use Monkfruit. I try to cut sugar anywhere I can in my kiddos diet. They will be dousing and dipping and sopping up maple sugar anyway. Sometimes I omit the sweetener all together, especially if I think I may use these for sandwiches later that day.
Baking Soda– This is the key ingredient and is what makes the pancakes fluffy and light. However, dont add too much or leave big clumps or you risk pancakes with a bitter taste.
Optional ingredients: Blueberries, chocolate chips, strawberries, or raspberries
- For smaller pancakes use 1/4 cup measuring cup. This is the size I prefer. They are easy to flip and I can fit 3 in the pan at once. My children usually eat 2 or 3 of these.
- For Medium sized pancakes use 1/3 cup measuring cup. This is a great size for sandwiches.
- For Large pancakes use 1/2 cup measuring cup or more. We typically only eat one of these unless we are really hungry. Sometimes I use these to make a PB&J rollup.
How to make Sourdough Discard Pancakes
Preheat your skillet over medium to medium low heat.
In a medium sized mixing bowl, add the sourdough starter. At least 3 cups are needed for this recipe, but I sometimes add more and I typically dont measure. Its a forgiving recipe.
Next add the eggs and mix them into the starter until well incorporated.
Add in the melted butter, salt and sugar (or sugar substitute if using). Mix well to incorporate.
Once the skillet is ready, melt a small amount of butter in the pan to prevent sticking.
Now is the time to add the baking soda to the batter. The batter will begin to grow.
Add a scoop of the batter to the pan according to how large you want your pancakes. This is also the point in which to add any add-ins, such as blueberries, chocolate chips, or diced strawberries.
Cook the pancake on the first side until the edges begin to dry and the bubbles on top pop, typically 3-4 minutes. Not all bubbles need to be popped.
Flip the pancake and continue to cook for an additional 1-2 minutes.
Top with your favorite brand of maple syrup, fresh fruit, or fruit syrup and a dollop of Whipped Cream. We hop you Enjoy!
Comment below if you have tried these and loved them. What is your favorite fruit topping?
Sourdough Recipes from our Farmhouse Kitchen
- 3 Cups of Sourdough Discard
- 3 Eggs
- 2 Tablespoons Butter
- 1/2 tsp Salt
- 3 Tablespoons Sugar or Monkfruit blend
- 1 tsp Baking Soda
- Optional ingredients : Blueberries, chocolate chips, strawberries, or raspberries
- Preheat you cast iron pan or griddle over medium heat.
- In a medium sized bowl, add the sourdough discard.
- To the sourdough discard add the eggs, butter, sugar, and salt.
- Whisk until all the ingredients are blended well.
- Melt just enough butter in the pan to lightly coat it.
- When the pan is hot and the butter is melted, add the baking soda to your discard pancakes. Mix well.
- The batter will begin to "grow"
- Using a 1/4, 1/3, or 1/2 cup measuring cup, scoop the batter into the preheated skillet.
- Cook on low heat for 2-4 minutes, until the edges begin to have a dry look to them. . Flip the pancakes only once and cook for 2-3 minutes more.
- Flip the pancakes only once. Flipping more than once will flatten the pancakes and make them less fluffy.
- Mix the baking soda in right before you are ready to cook the pancakes. The batter will almost double. The air this creates gives a fluffier pancake.
- Add the blueberries or other fruits to the tops of the pancakes as the first side cooks. This helps to keep the toppings from burning.
Nutrition InformationYield 12 Serving Size 2
Amount Per Serving Calories 95Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 52mgSodium 299mgCarbohydrates 12gFiber 1gSugar 6gProtein 3g