When I started making sourdough starter, I just couldn’t bare to throw away and waste the discard! So we got into the daily routine of making Sourdough Discard Pancakes! It is so simple, easy, forgiving, and yummy! ALSO, check out my SOURDOUGH DISCARD COFFEE CAKE HERE!
If you DO NOT have sourdough starter, or don’t want to delve into the world of sourdough starters and bread making, that’s okay!! Just sub in 1 C of flour of your choice and 1/2 C of water in place of the starter discard listed in the recipe!
I save the discard in a mixing bowl with lid, however I leave the lid loose to allow air in and out.
I simply add in my ingredients treating the discard like flour itself, and voila, pancakes! They are fluffy and really perfect. My kids beg for them!
If you are egg-free, you can simply sub with 1/4 C unsweetened applesauce or JUST brand. I also tested the recipe with honey, maple syrup and sugar for the sweetener – all three did equally great! Finally, you may use cows milk, dairy replacement or even water. I tested with cows milk, almond milk and water and all came out great!
We hope you enjoy these pancakes as much as we do! If you don’t want to jump two feet into the sourdough making world, you could always just make the flour and water combo “starter” the night before and use it in your pancakes the following morning. Just mix 1 C flour and 1/2 C water, let rise overnight in a loosely covered glass jar after stirring and mixing well. Although, if you do that you might as well just continue on – trust me its fun, yummy results and you just might like it – wink, wink!
NEED A SOURDOUGH STARTER RECIPE Check mine out HERE!
Sourdough Discard Pancakes | Whole Wheat | All-Purpose Flour | Gluten Free | Allergy Friendly & Top 9 Free
- 1 C Sourdough starter discard
- 1 egg or 1/4 C unsweetened applesauce or JUST Egg
- 1 T milk, dairy alternative or water
- 1 T Vegetable or grapeseed oil
- 1 T honey, maple syrup or sugar
- 1 tsp baking soda
For approximately every 1 C of starter discard you have, multiply this recipe accordingly. I just estimate and "eyeball it". It's a very forgiving recipe.
Combine all ingredients in bowl, mix well, and add about 1/4-1/2 C at a time on a hot skillet. Once you see bubbles on top (roughly 3-4 minutes), flip the pancake and let cook again about 1-2 minutes, or until that side is also golden brown.
Serve as you wish with butter, favorite nut butter alternative, maple syrup, powder sugar, fruit spreads and more!