Published: · Updated: by kateschat · This post may contain affiliate links · 20 Comments
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If your new starter is happy and bubbling but not quite ready for bread, may I suggest sourdough pancakes? Naturally dairy free, and I bet you could swap flax eggs for the eggs to make them vegan/plantbased...let me know in the comments if you try that!
Depending on your starter, it may be thinner and you will need to add extra flour. Its super versatile, you can use basic all purpose flour, whole wheat flour, or a gluten free flour such as buckwheat (or some one to one flour!) Its so little flour, that it really doesnt make a big deal what one you use.
If you've got overzealous with your starter and find yourself staring down a large jar of it (ever swapped your starter into a gallon jar and suddenly its gotten away on you? ehem...) this uses up a lot of starter!
Sourdough Discard Pancakes
Kate Schat
Itching to use your sourdough but it isn't ready for bread? That 'discard' is perfect for these dellicious pancakes.
4.60 from 15 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 262 kcal
Ingredients
- 1 tablespoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- 2 eggs
- 1 tablespoon oil
- 1 cup sourdough starter
- Extra flour
Instructions
Combine sugar, salt, and baking soda in a bowl. Then add eggs and oil.
Mix well then add 1 cup sourdough starter/discard that was fed at LEAST 12 hours ago, has risen and fallen and is runnier now.
Mix well. Check if it's a good pancake batter thickness. If not:
Add 2-4 tablespoon flour to thicken as needed. Don't sweat if you need more than that. I've used all-purpose, whole wheat, spelt, buckwheat; most flours work here.
Cook ¼ cup scoops on a hot griddle or buttered cast iron pan until bubbles form and pop on outside of pancakes. Flip, cook until fluffy, and bounce back. Enjoy!
Nutrition
Calories: 262kcalCarbohydrates: 30gProtein: 9gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 278mgPotassium: 61mgFiber: 1gSugar: 6gVitamin A: 238IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
More Breakfast Treats
- Egg-Free Sourdough Cinnamon Buns
- Applesauce Sourdough Muffins
- Sheet Pan Shredded Hashbrowns
- Honey Butter Pancake Syrup
Reader Interactions
Comments
Mariah Babco*ck
These are amazing! They also work well as waffles.
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Andrea Barber
These are the BEST pancakes I've ever eaten!!! Kate, you have done it again!Reply
Amelia
My youngest is allergic to dairy, so I was looking for a DF replacement recipe to our beloved KAF sourdough pancake recipe. This is it!! Simple ingredients, delicious. Love that it doesn't need nut milk. My discard was quite runny and I needed a lot more flour, but easy to adjust.Reply
[emailprotected]
So glad it works for your family!
Janelle Greene
I love how easy these are to whip up. I often leave out the sugar and use the pancakes as a quick flat bread for sandwiches when I realize the kids have once again inhaled the loaf(ves) of bread while my bad was turned 😀Reply
Carrie
These are amazing!! Especially with the honey butter syrup. My kids kept asking for more!Reply
Brenda
Great recipe! Thanks for sharing!Reply
[emailprotected]
You're welcome
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Daphne Strijker
Made the pancakes with 2 chia seed "eggs"; delicious and fluffy! My kids also love them. Thank you Kate!Reply
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Glad you modified, made and enjoyed!!
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Vickie
Question "fed at least 12 hours ago", as in if it was fed 48 hours ago that is better? Or was fed within the last 12 hours?
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Naomi Groff
Is there a way to adapt these to make them true sourdough?
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A
Mine came out dense, cakey and not fluffy. What could I have done wrong? Should I have added more flour?
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[emailprotected]
They are not normally really fluffy. At a guess I'd say you added too much flour.
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Denise
I make these in large batches for the freezer. My kids love them. Thanks!Reply
Hannah
Can I leave the mixture over night to make it long fermented batter for pancakes
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[emailprotected]
Yes you can!
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