It’s time to enjoy the complex flavor of sourdough in a pancake form. Pancakes are one of the most versatile foods and they are so easy to meal prep for the entire week. And since we are on this yeast-free sourdough escapade, why not find a delicious way to use up the sourdough discard via sourdough pancakes!? Top these bad boys with fruit, peanut butter, nuts, eggs, chocolate, syrup, or whatever floats your boat!
What is “sourdough discard”?
Part of the process of feeding and maintaining a healthy sourdough starter is to periodically discard (or throw away) a portion of it. Typically, you’ll weight the starter and discard half of it. Then you’ll add the the same weight of flour and water to the starter that you’re keeping in order to keep it healthy and active. BUT WAIT. Discard doesn’t mean down the drain or out in the trash. You can bake with it just like the rest of the starter! There are so many ways to use the sourdough discard to (1) reduce food waste and (2) create more delicious goodies for your tummy.
If you don’t have a sourdough starter yet, check out my step-by-step instructions to create a sourdough starter from scratch. And if you want to start out with something simpler than a full-blown sourdough bread loaf, try out these simple sourdough discard pancakes!
What Should I Put on My Pancakes?
1. Peanut Butter & Banana.
The classic PB & B. Peanut butter and banana is a match made in heaven for pancake toppings. Drizzle a little maple syrup on top and boom. Breakfast of champions. Potassium, protein, pleasure.
2. Berries with a Side of Fried Egg.
Either use fresh berries, or heat frozen berries in the microwave or in a saucepan on the stove. With the sweetness from the berries, you don’t even need pancake syrup!
3. Peanut Butter & Jelly.
Peanut butter jelly time! Mine are Hawaiian-themed because of the Kona coffee peanut butter and passion fruit jelly from my parents who live on Oahu. Salty peanut butter, sweet jelly, scrumptious sourdough pancakes. I’m feelin’ it.
4. Chocolate Spread & Rainbow Sprinkles with Scrambled Eggs.
Happy breakfast! Cover your pancakes in Nutella or melted chocolate and some rainbow sprinkles. It’s like a birthday for breakfast! Balance it with scrambled eggs for saltiness and protein.
5. Fried Egg, Cheese & Spinach Pancake Sandwich.
The grand finale! The ultimate foodie way to enjoy these sourdough pancakes is via a breakfast sandwich. The classic fried egg + cheese + spinach. Salty, melty, chewy & gooey sandwiched between two sourdough pancakes.
Can I Store Pancakes for Later?
Muahaha so many pancakes! I am in pancake heaven! Sliding around on fluffy pancakes everywhere weee! Omg come to think of it, this makes a lot of pancakes… what do I do with them all?! If you’re not training to be a competition eater, then you can freeze them for later.
Wrap cooled pancake stacks (I usually do two to three, depending on the size of pancakes for meal prep) in plastic wrap then in tin foil or in sandwich bags. Place them in the freezer for later.
Just pop a couple frozen pancakes in a toaster and in a few short minutes, you’ll have warm pancakes that are crispy on the outside and fluffy on the inside, no matter what time of day or night.
Enjoy!!! Let me know YOUR favorite way to eat pancakes! 😀
This delicious sourdough discard pancakes recipe is inspired by Little Spoon Farm! She has a bunch of other sourdough recipes on her site, so check it out!
Sourdough Discard Pancakes
- 2 large eggs
- ¾ cup sourdough discard
- 1 cup dairy free milk
- 3 Tbsp sugar or honey
- 1 tsp vanilla extract
- 4 Tbsp butter, melted
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- In a large bowl, beat the two large eggs.
- Whisk in the sourdough starter, milk, sugar or honey, vanilla extract and melted butter.
- Cover the bowl with plastic wrap and let it sit in the fridge overnight, about 8 to 12 hours.
- About 30 minutes before you plan to make the pancakes, take the batter out of the fridge to bring it up to room temperature.
- Whisk in the baking soda, baking powder and salt. Let the batter rest again while you prepare the griddle and cooling rack.
- Preheat the griddle to about 370°F, or until it's hot enough where you can only hold your hand over it for about 3 seconds. Lightly grease the griddle with butter.Prepare a cooling rack, since you'll probably make several batches of pancakes.
- Using a ¼ measuring cup, pour ¼ cup rounds of the batter onto the hot griddle, spread out by an inch from each other. Once the bubbles pop around the edges of the top of the pancakes, flip them over. Once both sides are golden brown, set them on a cooling rack.
- Wait for the griddle to reheat for a minute and re-grease with butter if needed. Keep making pancakes in batches until you use up all the batter.