Fluffy and Easy Sourdough Discard Pancakes
Let me help you fuel your mornings with some good homemade sourdough discard pancakes! You will love them, your kids will love them, and you will never go back to a pre-packaged pancake mix again!
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Tips for homemade pancakes:
In order to makes sure your sourdough discard pancakes are cooked through, adjust the temperature to not burn the outside before the inside is cooked.
I love making these on a cast iron pan, after the pan getting up to heat, it usually requires the temperature to be turned down to medium low to achieve a good color on the outside and the inside cooked.
These are a really great food to switch out with fresh milled flour or whole wheat flour, maximizing the nutrients you are getting at your breakfast. We love using fresh milled flour, either hard red or soft white. The flavor it adds is exceptional. Check out grain mills here and you can find my favorite white and red wheat berries here.
You can adjust the thickness of the batter to get the thickness of pancake you like. Some people prefer a flatter pancake and some prefer a fluffier pancake. Just add extra flour for a thicker pancake and add extra milk for a flatter pancake. This batter is very flexible.
Sourdough Discard Pancake Ingredients:
sourdough discard
all purpose or whole wheat flour (We use fresh milled for these)
baking powder
baking soda
salt
sugar or honey
milk
egg
melted butter or olive oil
vanilla extract
Cinnamon (optional but recommended)
Sourdough Discard Pancake Instructions:
In a medium bowl, mix together the flour, baking powder, baking soda, salt, and optional cinnamon.
Add in the sourdough discard, sugar or honey, milk, egg, butter or oil, vanilla and mix until combined.
Heat skillet to medium heat and put some olive oil into the skillet to prevent sticking.
Pour batter in desired size on skillet for each pancake.
When bubbles form, flip pancake. It should be golden brown. Adjust temperature as needed to get a golden brown outside and a cooked inside.
If you are using a cast iron pan, a metal spatula helps to flip the pancake easier.
Enjoy with your favorite toppings!
Store any extra in the freezer in a gallon size bag. Reheat in a toaster or toaster oven.
Need to Make a Sourdough Starter?
Get instructions here to make a sourdough starter with ease!
Ingredients
Method
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, and optional cinnamon.
- Add in the sourdough discard, sugar or honey, milk, egg, butter or oil, vanilla and mix until combined.
- Heat skillet to medium heat and put some olive oil into the skillet to prevent sticking.
- Pour batter in desired size on skillet for each pancake.
- When bubbles form, flip pancake. It should be golden brown. Adjust temperature as needed to get a golden brown outside and a cooked inside.
- If you are using a cast iron pan, a metal spatula helps to flip the pancake easier.
- Enjoy with your favorite toppings!
- Store any extra in the freezer in a gallon size bag. Reheat in a toaster or toaster oven.
