Easy Sourdough Discard Pancake Recipe

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These sweet and fluffy pancakes are a perfect way to use up your starter when it is getting out of hand and all you need are some basic pantry staples to complete the recipe.

Why all the sourdough lately?

Sourdough pancakes have surged in popularity in recent times for several reasons. To start, there has been a recent trend towards traditional and artisanal food practices, with an increasing number of people seeking connection to time-honored methods of preparation. Sourdough pancakes, with their reliance on a fermented starter, and wild yeast tap into this desire for authenticity and a return to more hands-on, less processed culinary experiences. The slow fermentation process not only gives a unique flavour but also aligns with the growing interest in mindful, intentional eating (and living).

The global rise of from scratch cooking, along with a heightened awareness of where our food comes from and a increased desire to rely less on the supply chain to meet our families dietary needs has really brought sourdough and all it’s beauty into the mainstream.

Lastly, the fermentation process not only enhances the flavour but also breaks down gluten and phytic acid, potentially making the pancakes easier to digest for individuals with mild gluten sensitivities. The appeal of sourdough pancakes as a tasty and potentially gut-friendly breakfast option has fueled their current widespread popularity.

Maintaining Sourdough Starter

Whenever I asked how to start a sourdough starter I will always say, get a gifted one. Not only will the starter mean so much more coming from a friend of family member’s discard, but you will also already be accessing a likely robust biome that will be harder to kill off when you are in the early stages of learning to care for a starter. This is the route I took after to many failed attempts at making a starter and I have zero regrets.

Once you have a starter it will feel intimidating trying to keep it alive, especially at first. But after a while you will soon discover that the yeast indoor sourdough starter has as much of a drive and will to live as any other living creature and will not be taken out so easily. Trust me. We drove across Canada for a week with my fridge starter in a cooler… I did not feed it and it is just as powerful today as it was when we left Alberta, possibly even stronger.

But here are the basics for caring for you starter:

Mix in approximately the same amount of water and flour as there is starter every 24 hours. For example, if you have about 1/4 cup of starter in your jar, ass 1/4 cup of flour and 1/4 cup of water to the starter, stir until there are no dry patches. You can do this for any volume.

Pancake FAQs

How can I get the pancakes really fluffy?

The key to fluffy pancakes is letting the batter sit for a little bit after mixing. In these pancakes the sourdough starter is not the leavening agent, the baking soda is, and even though it works quickly, it isn’t instant. Leaving the dough to sit for 15-30 minutes before cooking allows the soda to make those beautiful gas bubbles that allow the pancakes to be fluffy and light.

Can I add other toping or ingredients to the pancakes?

Add ins and toppings are half the fun of pancakes, and that includes sourdough pancakes. Personally I like to add apple and cinnamon, but others we enjoy are blueberries, strawberries, and chocolate chips. For toppings, whipped cream, peanut butter, fresh berries or fruit syrups are great options along with the classic maple syrup.

Why does the first pancake always burn?

The first pancake burning is usually because the pan is too hot and the pancake cooks too quickly, or it’s not hot enough burning the outside before the centre can cook fully. I have found that the best temp for these pancakes is 325F on the griddle. It is hot enough to cook through pancake, but not so hot that it burns.

Ingredients and Tools

• Sourdough discard/starter
• Eggs
• Baking Soda
• Honey
• Vanilla
• Salt
• Oil (coconut, vegetable or olive will do) or melted butter

• Bowl
• Whisk
• Measuring cups and spoons
• Griddle or cast iron skillet

Pancake Tips

• Do not over mix! Mixing too much will start gluten development making them tough. Just mix until combined and there are no dry spots.
• Cook on a slightly lower than medium temp (325 on Griddle), otherwise the outside will be overcooked and the middle raw.
• Don’t skip the oil in the batter and the pan. This will give the pancakes a golden crispy outside.
• Try to only flip the pancakes 1. The less you fuss with them the better that will puff up and cook.

How to make Sourdough Pancakes

In a large bowl combine all ingredients until fully mixed.

All the mixture to rest at room temperature for about 30 minutes to allow the baking soda to activate

Preheat griddle at 325F or medium heat

Scoop about 1/3 of a cup of batter onto the griddle, and allow to cook until the edges begin to form and there are bubbles through the batter. This takes about 2-3 minutes.

Flip and allow to cook until cooked through.

Serve immediately or place in an oven safe dish in a warm oven to stay warm until ready to serve, or under foil.

Other Discard Recipes

Dutch Baby Pancakes