Are you a fan of sourdough bread and pancakes? Then you’re in luck! Using your sourdough starter’s discard to make fluffy, delicious pancakes is a game-changer. With just a few simple ingredients and some creative twists, you can turn that pesky sourdough discard into 19 different pancake recipes perfect for breakfast or brunch. From classic buttermilk pancakes to decadent chocolate chip and fruity blueberry variations, there’s something for everyone in this collection of Sourdough Discard Pancakes. In the following pages, we’ll dive into the world of sourdough pancake magic, exploring the best ways to use your starter’s discard and showcasing a range of mouthwatering flavors to get your day started off right.
Classic Sourdough Discard Buttermilk Pancakes
Classic Sourdough Discard Buttermilk Pancakes: Elevate your breakfast game with these fluffy and tangy pancakes made using sourdough starter discard and buttermilk.
Ingredients:
– 1 cup sourdough starter discard (active and bubbly)
– 1 cup buttermilk
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1 large egg
– 2 tablespoons melted butter, optional
Instructions:
1. In a bowl, whisk together sourdough starter discard, buttermilk, and sugar until smooth.
2. Add flour, salt, and egg to the mixture. Whisk until just combined, being careful not to overmix.
3. Let the batter rest for 10-15 minutes to allow the flour to hydrate.
4. Preheat a non-stick skillet or griddle over medium heat.
5. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Cooking Time: 10-12 minutes
Blueberry Sourdough Discard Pancakes
Elevate your breakfast game with these fluffy and flavorful pancakes, featuring the tangy goodness of sourdough discard and sweet blueberries. Perfect for a weekend brunch or a quick weeknight treat.
Ingredients:
– 1 cup sourdough starter discard (active and bubbly)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
Instructions:
1. In a bowl, whisk together flour, sugar, and baking powder.
2. Add the sourdough discard, egg, milk, and melted butter. Whisk until smooth.
3. Gently fold in blueberries.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter if needed.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Cinnamon Roll Sourdough Discard Pancakes
Elevate your breakfast game with these sweet and fluffy pancakes, infused with the tangy flavor of sourdough discard and the warmth of cinnamon. Perfect for a weekend treat or a special brunch.
Ingredients:
• 1 cup sourdough discard (at room temperature)
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 large egg
• 1 tablespoon melted butter
• Confectioners’ sugar (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, and salt.
3. Add the sourdough discard, egg, and melted butter to the dry ingredients. Whisk until smooth.
4. Add cinnamon and mix until well combined.
5. Drop the batter by 1/4 cupfuls onto the preheated skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with confectioners’ sugar if desired.
Cooking time: 4-5 minutes per batch
Chocolate Chip Sourdough Discard Pancakes
Elevate your brunch game with these decadent chocolate chip sourdough discard pancakes, perfect for using up excess starter. Moist and flavorful, they’re sure to become a weekend favorite.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk, at room temperature
– 1 large egg
– 2 tablespoons melted unsalted butter
– 1/2 cup semi-sweet chocolate chips
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, cocoa powder, and baking powder.
3. Add sourdough discard, milk, egg, and melted butter. Whisk until smooth.
4. Fold in chocolate chips.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface.
7. Flip and cook for an additional 1-2 minutes, until golden.
Cooking Time: 4-6 minutes per batch
Banana Walnut Sourdough Discard Pancakes
Elevate your breakfast game with these scrumptious pancakes that combine the natural sweetness of bananas, the crunch of walnuts, and the tanginess of sourdough discard. Perfect for a weekend brunch or a quick snack.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 2 ripe bananas, mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1/2 cup chopped walnuts
– 1 large egg
Instructions:
1. In a bowl, whisk together sourdough discard, mashed bananas, sugar, and baking powder.
2. Add melted butter, walnuts, and egg; stir until combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Lemon Poppy Seed Sourdough Discard Pancakes
Transform your sourdough discard into a delicious breakfast treat by making these moist and flavorful pancakes. The combination of lemon zest, poppy seeds, and tangy sourdough starter creates a unique and exciting flavor profile.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 teaspoon grated lemon zest
– 1 tablespoon freshly squeezed lemon juice
– 1 egg, beaten
– 1 tablespoon unsalted butter, melted
– 1 tablespoon poppy seeds
Instructions:
1. In a bowl, whisk together flour, sugar, and salt.
2. Add sourdough discard, lemon zest, lemon juice, egg, and melted butter. Whisk until smooth.
3. Fold in poppy seeds.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for another 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Enjoy your delicious Lemon Poppy Seed Sourdough Discard Pancakes!
Pumpkin Spice Sourdough Discard Pancakes
Elevate your pancake game with these moist and flavorful Pumpkin Spice Sourdough Discard Pancakes. Perfect for fall mornings, these pancakes combine the natural tanginess of sourdough starter with the warmth of pumpkin spice.
Ingredients:
– 1/2 cup sourdough starter discard (active and bubbly)
– 1/4 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 1 tablespoon pumpkin puree
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Maple syrup or honey (optional)
Instructions:
1. In a bowl, whisk together starter discard, flours, baking powder, and salt.
2. In a separate bowl, whisk together sugar, milk, egg, pumpkin puree, cinnamon, nutmeg, and ginger.
3. Combine wet and dry ingredients; stir until just combined (do not overmix).
4. Cook on non-stick skillet or griddle at medium heat for 2-3 minutes per side, or until golden brown.
5. Serve warm with your favorite toppings, such as maple syrup or honey.
Cooking Time: Approximately 10-12 minutes for 8-10 pancakes.
Apple Cinnamon Sourdough Discard Pancakes
Start your day with a warm and comforting breakfast treat that combines the natural tang of sourdough starter with the sweetness of apples and cinnamon. This recipe utilizes sourdough discard to create a unique pancake flavor profile.
Ingredients:
– 1 cup sourdough starter (discard)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/2 apple, diced (Granny Smith or other sweet variety)
– 1 tablespoon unsalted butter, melted
– 1/2 teaspoon ground cinnamon
Instructions:
1. In a bowl, whisk together sourdough starter, flour, sugar, baking powder, and salt.
2. Add milk, egg, diced apple, and melted butter. Whisk until smooth.
3. Stir in ground cinnamon.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 15-20 minutes per batch (depending on skillet size).
Savory Cheese and Herb Sourdough Discard Pancakes
Transform your sourdough discard into a delicious breakfast treat infused with the flavors of cheese, herbs, and sunshine. These pancakes are perfect for a cozy morning or as a side dish to complement any meal.
Ingredients:
– 1 cup sourdough discard
– 1/2 cup all-purpose flour
– 1/4 cup grated cheddar cheese
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg, beaten
– 1 tablespoon butter, melted
– Milk or water as needed
Instructions:
1. In a bowl, whisk together flour, cheese, parsley, dill, salt, and baking powder.
2. Add sourdough discard, beaten egg, and melted butter to the dry ingredients. Mix until just combined.
3. Gradually add milk or water as needed to achieve a pancake batter consistency.
4. Heat a non-stick skillet or griddle over medium heat. Cook pancakes for 2-3 minutes on each side, or until golden brown.
5. Serve warm with your favorite toppings or enjoy plain.
Cooking Time: 8-10 minutes per batch (depending on the number of pancakes)
Carrot Cake Sourdough Discard Pancakes
Elevate your breakfast game with these moist and flavorful Carrot Cake Sourdough Discard Pancakes. Made with the natural starter from your sourdough bread, these pancakes are infused with a subtle tanginess and the warmth of spices.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
– 2 tablespoons unsalted butter, melted
– 1 large egg
– 2 tablespoons chopped walnuts (optional)
Instructions:
1. In a bowl, whisk together sourdough discard, flour, sugar, baking powder, salt, cinnamon, nutmeg, and vanilla extract.
2. Add the melted butter, egg, and chopped walnuts (if using). Whisk until smooth batter forms.
3. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter per pancake.
4. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes, until golden brown.
5. Serve warm with your favorite toppings!
Cooking Time: Approximately 15-20 minutes for 8 pancakes.
Coconut Flour Sourdough Discard Pancakes
These fluffy and flavorful pancakes are a great way to use up sourdough starter discard, and the coconut flour adds a delightful twist. Perfect for breakfast or brunch, these pancakes are sure to be a hit with your family and friends.
Ingredients:
– 1/2 cup coconut flour
– 1/4 cup sourdough starter discard (active and bubbly)
– 1 large egg
– 1/4 teaspoon salt
– 1 tablespoon melted butter or oil
– Honey or maple syrup for serving (optional)
Instructions:
1. In a bowl, whisk together coconut flour and sourdough starter discard until well combined.
2. Add the egg, salt, and melted butter or oil. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with honey or maple syrup, if desired.
Cooking Time: 4-6 minutes total
Protein-Packed Sourdough Discard Pancakes
Transform your sourdough discard into a nutritious and delicious breakfast treat. These protein-packed pancakes are perfect for a quick morning boost or as a post-workout snack.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup rolled oats
– 1/4 cup almond flour
– 1/4 cup plain Greek yogurt
– 1 large egg
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a bowl, whisk together sourdough discard, oats, almond flour, and salt.
2. Add Greek yogurt, egg, and honey; mix until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles form on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with your favorite toppings.
Cooking Time: 8-10 minutes per batch (depending on skillet size)
Matcha Green Tea Sourdough Discard Pancakes
Get ready to start your day with a boost of energy and a hint of green tea flavor. These pancakes use sourdough discard, matcha powder, and a touch of sugar to create a unique breakfast treat.
Ingredients:
– 1/2 cup sourdough discard
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 teaspoon baking powder
– 1/4 teaspoon matcha powder
– Salt to taste
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together sourdough discard, flour, and sugar.
2. Add eggs, baking powder, and matcha powder. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Grease the pan with butter or oil. Using a 1/4 cup measuring cup, scoop batter into the pan.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch (depending on pancake size)
Red Velvet Sourdough Discard Pancakes
Transform your sourdough discard into a game-changing pancake recipe infused with the deep, rich flavor of red velvet. This recipe yields a moist and tender pancake with a subtle tanginess from the sourdough.
Ingredients:
– 1/2 cup sourdough discard (100% hydration)
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon milk
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together sourdough discard, flour, sugar, cocoa powder, and baking powder.
2. In a separate bowl, beat in the egg and milk until smooth.
3. Combine wet and dry ingredients; stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
5. Drop 1/4 cup batter per pancake and cook for 2-3 minutes, until bubbles form on surface.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (for 8-10 pancakes)
Oatmeal Sourdough Discard Pancakes
Elevate your pancake game with this unique recipe that utilizes sourdough discard and adds a boost of fiber and nutrition from rolled oats. The tangy, slightly sour flavor of the sourdough pairs perfectly with the hearty texture of the oatmeal.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup rolled oats
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon sugar
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together sourdough discard, oats, flour, and salt until smooth.
2. Add the egg, sugar, and mix until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
5. Flip and cook for an additional 1-2 minutes, or until golden brown.
Cooking Time: 4-6 minutes per batch
Gluten-Free Almond Sourdough Discard Pancakes
Get ready to start your day with a delicious and nutritious breakfast! These pancakes use the discarded sourdough starter from your previous bread-making endeavors, making them a fantastic way to repurpose excess dough.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup almond flour
– 1/4 cup granulated sugar
– 1 large egg
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil or unsalted butter
– Optional: blueberries, chopped nuts, or maple syrup for added flavor and texture
Instructions:
1. In a bowl, whisk together the sourdough discard, almond flour, sugar, and egg until smooth.
2. Add the salt and melted coconut oil or butter, mixing until well combined.
3. Heat a non-stick skillet or griddle over medium heat. Grease with a small amount of oil if necessary.
4. Drop 1/4 cupfuls of batter onto the skillet, spreading slightly to desired pancake shape.
5. Cook for 2-3 minutes on each side, until bubbles appear on the surface and edges are golden brown.
6. Serve warm with your favorite toppings or enjoy as is!
Cooking Time: approximately 10-12 minutes (depending on batch size)
Spiced Chai Sourdough Discard Pancakes
Elevate your morning routine with these scrumptious Spiced Chai Sourdough Discard Pancakes. Using sourdough discard and a blend of warming spices, you’ll create a flavorful breakfast treat that’s perfect for any time of year.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
– 1/8 teaspoon ground ginger
– 1/4 teaspoon ground black pepper
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar (optional)
Instructions:
1. In a bowl, whisk together sourdough discard, flour, sugar, baking powder, salt, cinnamon, cardamom, ginger, and black pepper.
2. Whisk in the egg and melted butter until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
5. Flip and cook an additional 1-2 minutes, until golden brown.
6. Serve warm with confectioners’ sugar (optional).
Cooking Time: 4-5 minutes per batch
Peanut Butter Swirl Sourdough Discard Pancakes
Start your day with a flavorful and moist pancake recipe that combines the tanginess of sourdough discard with the richness of peanut butter. This unique twist will make you wonder how you ever lived without it!
Ingredients:
– 1 cup sourdough discard (active, bubbly)
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 4 large eggs
– 1/4 cup creamy peanut butter
– 1 teaspoon vanilla extract
– Pinch of salt
– Butter or oil for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle to medium heat.
2. In a bowl, whisk together sourdough discard, flour, sugar, and eggs until smooth.
3. Stir in peanut butter, vanilla extract, and salt.
4. Pour 1/4 cup of batter onto the preheated pan.
5. Use a spoon to create a small swirl pattern with the remaining batter on top.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for another minute.
8. Serve warm with your favorite toppings or enjoy as is.
Cooking Time: 4-5 minutes per batch
Strawberry Shortcake Sourdough Discard Pancakes
Elevate your pancake game with the tangy sweetness of sourdough discard and fresh strawberries. These fluffy, flavorful pancakes are a perfect treat for breakfast or brunch.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– 1/2 cup sliced strawberries
– Confectioners’ sugar (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, and salt.
2. Add sourdough discard, egg, milk, and melted butter; whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup batter per pancake; cook for 2-3 minutes, until bubbles appear on surface.
5. Flip pancakes; cook for an additional 1-2 minutes, until golden brown.
6. Serve warm with sliced strawberries and a sprinkle of confectioners’ sugar (if desired).
Cooking Time: Approximately 15-20 minutes for 4-6 pancakes.
Summary
Start your day off right with these 19 fluffy sourdough discard pancakes! From classic buttermilk to decadent red velvet, and from sweet banana walnut to savory cheese and herb, there’s a recipe for every taste. Use up that excess sourdough starter by whipping up a batch of pancakes with unique flavor combinations like lemon poppy seed or pumpkin spice. Whether you’re looking for a gluten-free option or just want to mix things up, these recipes are sure to impress. So go ahead and get creative in the kitchen – your taste buds will thank you!