Here it is! There are so many tasty ways to use up your sourdough discard without wasting it. This is my first of six favorite recipes using my potato sourdough discard, though any sourdough discard will be fine. Check out these flavorful, sweet sourdough pancakes.
Why Pancakes in Using up Sourdough Discard?
When I was first trying to decide what to do with sourdough discard, pancakes were the first food item to come to mind.
I knew I needed a dish that included flour and liquid in the recipe for sourdough to work (or to provide expected texture). Also, since sourdough discard is not usually activated, I needed a dish that didn’t require active yeast.
Thus, I took my favorite (after many modifications and adjustments) pancake batter that I have been making for years and played around with the substitutions. I did a lot of math and played with flour/liquid ratios until I found that sweet spot for a good flapjack texture we like.
If you’re interested in making a good sourdough starter and bread, check out my “New Zealand Potato Sourdough Starter and Bread Recipe“.
How Did I Create My Sourdough Pancake Recipe?
For this recipe, I followed the math formula I explained in my previous blog post. See that post “How to Use Sourdough Discard in YOUR Favorite Recipes” for the details. But it is basically using my 100% hydrated sourdough (50% flour & 50% liquid) and subbed half of my flour and liquid ingredients in my pancake recipe.
But, even after I did all of those math conversions I described, I realized that I only needed to understand the texture well enough be able to “add a little of this and a little of that” philosophy to arrive where I needed to be. So, without further ado, here’s how that recipe went down and what the batter texture looked like.
Making my Sweet Sourdough Pancakes
Whisk all dry ingredients together and make a well in the center.
The dry ingredients don’t look like much because it’s the sourdough that makes this batter very light, fluffy, and bubbly.
Whisk all wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients and whisk until most lumps are broken up.
Notice the batter is thick but very light and beginning to bubble. This is due to the baking soda reacting with the acid in the sourdough (much like what baking soda does when it reacts with buttermilk).
The skillet is heated and ready to cook! Notice how bubbly the batter is becoming.
Bubbly Batter Notice Bubbles Popping
Flip the pancakes when the bubbles have stopped popping and the batter looks dry. Lower the heat if the bottoms are browning long before you see a dry top. The bottoms should be nice and brown but not too much.
Store pancakes on a plate in a heated oven set at 200˚F / 93˚C until all pancakes are cooked.
Stack, decorate with your favorite toppings, and serve!
Check out my short video of each step! “Sweet Sourdough Pancakes: How to Use Your Sourdough Starter Discard“.
Sweet Sourdough Pancakes
Ingredients
- ⅔+¼ cup all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 4 tbsp sugar
- 2 cups potato sourdough starter or any sourdough starter that is 100% hydrated = 50/50 flour/liquid ratio
- 1 large egg
- 2 tbsp liquid fat oils like avocado, vegetable, grapeseed, or for added flavor melted butter or melted coconut oil
- 1 tsp vanilla &/or ¼ tsp almond extract
Instructions
- In a large bowl, whisk all dry ingredients (flour, salt, baking powder, baking soda, and sugar).
- In a medium bowl, whisk all wet ingredients (sourdough starter, egg, oil, and vanilla/almond extract).
- Make a well in the center of the dry ingredients and pour in wet ingredients. Whisk until most of the flour lumps have broken up; careful not to over whisk or pancakes will become dense. As the batter sits, the baking soda will react with the acid in the sourdough to cause the batter to become frothy with lots of bubbles. It will be pretty bubbly as it cooks.
- Heat skillet or griddle on HIGH heat until a sprinkling of water sizzles. Turn heat down to MEDIUM and spray the skillet with cooking spray. Then scoop ONE ladle of pancake batter in the skillet. Adjust heat if pancake browns too quickly, before the top dries out.
- Pancake is ready to flip when bubbles have stopped popping, the top begins to look dry, and the bottom is golden brown. Then flip over pancake and cook another minute or so on the back side. Remove the pancake and place on a plate in an oven set at 200°F/ 93˚C to keep warm until all are cooked.
- Repeat with the rest of the batter cooking 3 pancakes are a time. Adjust heat if necessary.
- Serve warm with your favorite pancake toppings. Makes 12-13 pancakes with each ~¼ cup of batter.
Video
Notes
Final Thoughts…
Baker’s Perspective
I love this recipe! Even though I wasn’t able to taste it, I know what the regular pancake batter tastes like. I took my tried-and-true pancake batter recipe and subbed half of the flour for the sourdough. It turned out I didn’t need to add any milk once I added the sourdough since the sourdough was wet enough. The reaction between the baking soda and sourdough produced very light and fluffy pancakes. I enjoyed the whole process of creating, cooking, and decorating the pancakes. It’s so versatile that you can add your favorite mix-ins or toppings.
In fact, you could make this a savory dish by eliminating the sugar and mixing in cheese, chunks of ham, or herbs.
Taster’s Perspective
While Scott knows this recipe well, the sourdough elevated it’s flavor. I usually add a mix of whole milk and almond milk to my pancake batter. BUT for this version, the slight tang from the sourdough certainly made it seem like I added buttermilk instead. He enjoyed these pancakes… I mean, you can’t go wrong with light and sweet, right? He ate them as pictured with blueberries, powdered sugar, and maple syrup. Since the batter had plenty of sugar with more on top, the blueberries certainly provided freshness and cut the sweetness. Overall, they are rich and would make a great snack or dessert in addition to breakfast.
Try My Pancakes OR Sub Some Sourdough for Some Flour in Yours!
If you are looking for a good recipe to use some of that sourdough discard, I highly recommend you try my sweet sourdough pancakes. And of course, if you have your own favorite pancake recipe, certainly give it a try by subbing half of the flour with some sourdough. Also, hold off on the extra liquid until you know for sure it needs it!
Thanks!
Interested in some other bread recipes? Check these out!
New Zealand’s Potato Sourdough Starter & Bread
Homemade Hamburger, Hot Dog, and Hoagie Buns
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