Sourdough Discard Pancakes
INGREDIENTS
- 56 g melted butter (4 tbsp)
- 60 g sour cream (2 tbsp) | (or Greek yogurt)
- 2 eggs (about 100g)
- 500 g sourdough discard (or active starter)
- 6 g vanilla extract
- 50 g sugar (or honey, maple syrup)
- 100 g all-purpose flour
- 1 tsp cinnamon (optional)
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- ~50 g sparkling water
- 3 tbsp butter (for greasing the skillet)
Equipment
Instructions
- Heat a skillet or griddle over medium-low heat. (Cast iron or enameled cast iron works best.)
- In a large mixing bowl, whisk together 56 g melted butter, 60 g sour cream, 2 eggs, 500 g sourdough discard, 6 g vanilla extract, and 50 g sugar until smooth.
- In a separate bowl, whisk together 100 g all-purpose flour, 1 tsp cinnamon, 1/2 tsp salt, 2 tsp baking soda, and 2 tsp baking powder. Fold into the wet batter just until combined. Small clumps of flour are good—do not overmix!
- Add ~50 g sparkling water(or milk) and gently mix until incorporated. The batter should slowly fall off a spoon. Adjust liquid as needed depending on your discard's consistency.
- Add 1/2 tbsp butter to the preheated skillet. Using a lightly oiled 1/4 cup measuring cup, scoop batter onto skillet, cooking 3-4 pancakes per batch.
- Flip when the bottom has set and the top is covered in bubbles (about 3-4 minutes). Cook the other side until golden brown, about 1 minute more.
- Repeat with remaining batter, adding butter to the skillet as needed. Serve warm with your favorite toppings.
Notes
- Freezing tip: Freeze cooked pancakes in a single layer on a parchment-lined baking sheet, then transfer to a freezer-safe bag for storage. Reheat straight from frozen in a toaster or skillet.
- Flavor variations: Add chocolate chips, blueberries, or other mix-ins to the batter just before cooking.
- Freshness matters: For the best flavor, use discard that’s less than 10 days old. Older discard can develop bitter or off flavors.
- Adjust the heat: If your pancakes are browning too quickly or not cooking through, adjust the skillet temperature as needed. Medium-low heat works best for even cooking.
- Batch cooking: Keep cooked pancakes warm by placing them in a 200°F (93°C) oven until ready to serve.
