Delicious Pancakes Made from Sourdough Discard
Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted
1 ¼ cups all-purpose flour (155g)
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup sourdough discard (200g)
1 cup whole milk (236ml), room temperature preferred
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
Oil or butter for brushing skillet
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Instructions
00:00 Introduction
00:24 Melt butter and set aside to let it cool.
00:36 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
01:00 In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
02:07 While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
02:47 Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
03:56 Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
04:52 Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
05:55 Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
06:27 Remove to a plate and repeat with the remaining pancakes.
07:01 Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Notes
Storing
Sourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag.
The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.
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Make Pancakes with Me! Easy Sourdough Pancake Recipe | Becca Bristow
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In today's video, I'm sharing my easy recipe for sourdough pancakes. Once you get the hang of feeding & keeping a sourdough starter, these pancakes are super easy to whip up!!
SOURDOUGH PANCAKE PRINTABLE RECIPE:
HOW TO MAKE A SOURDOUGH STARTER:
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Sourdough Pancakes Recipe
Our favorite sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Add toppings, like blueberries or chocolate chips to make them an extra special weekend morning treat.
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Everything You Need To Know About Cooking with Cast Iron:
If you have been hanging around the old farmhouse a while, you know how I loooove my sourdough starter. I have been nurturing it for over six years now.
I use it to make English muffins, pizza crusts, sourdough skillets (recipe coming soon), even doughnuts! But, you know what I make with it more than anything else? Pancakes. Deliciously fermented, fluffy, crisp around the edges, sourdough pancakes.
If that's so, why pray tell has it taken you so dang long to post the recipe??, you might ask.
I must admit, I have no excuse. I just never got around to it. Several people on Youtube and Instagram stories asked me about my pancake recipe. Your promptings finally kicked me into gear.
So, here it finally is my friends. Our sourdough pancake recipe. The one I have made every Saturday morning for probably like six years now.
Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation, like in my sourdough English muffin recipe.
But, the wonderful thing about this recipe is there is no wait. You just need to have two cups of fed starter on hand. It doesn't even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long as there is at least two cups of starter, you are good to go!
Now, this is of course assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred the flour and water in, and popped it into the fridge straightaway, it will need a little fermenting time.
And if this is all a bunch of jibberish, make sure to visit my post on all the benefits, how to, and why do (just made that up) of sourdough, in this post.
Our Sourdough Pancake Recipe Ingredients
2 cups fed Sourdough Starter
2 eggs
1/4 cup melted coconut oil
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Coconut oil for frying
Our Sourdough Pancake Recipe the Process
Although it certainly isn't a requirement for sourdough pancake makin', I prefer using cast iron. If you are brand new to cast iron cooking visit this post all about it.
To ensure the cakes don't stick, you will need to follow two rules.
Preheat the skillet before letting the batter hit it.
Only flip the pancake one time.
Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. That's my favorite part. :)
I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet.
After it is hot enough o produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that flip only one time rule.
After the top is nice and bubbly, give it a little flip.
Allow it to cook another 30 seconds on the other side.
Repeat. Repeat.
If we plan to add blueberries and chocolate chips, we like to put them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, they tend to stick. This is why I don't stir them into the batter. Same goes for blueberries.
This little barefoot girl is my official kitchen helper. When I am through most of the batter, she likes to use the rest to make little pancakes for her dolls.
Music: Morning Mandolin by Chris Haugen
NEVER Throw Away Your Sourdough Starter!
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
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This is a little trick i've developed in the recent weeks that continues to deliver every single day! Sourdough starters are a great tool for so many different projects in the kitchen and i’m just starting to explore the possibilities. Below is my video on Sourdough bread but there will certainly be more to share as I refine my skills.
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How to Make Sourdough Bread by Feel (No Recipe)
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How to make Sourdough Pancakes (Big Batch, allergy/vegan friendly)
Learn how to make how to make the Best Sourdough Pancakes Recipe using my discard sponge method. In this video, see how you use sourdough starter discard, overnight fermentation, and tips to make these fluffy sourdough pancakes.
0:27 Making a sourdough starter discard sponge
2:11 Sponge after overnight fermentation
2:24 Melting butter
2:42 Adding dry ingredients and sweetener
3:28 Separating eggs for extra fluffy pancakes
4:32 Adding the melted butter
5:03 Adding whipped egg whites
5:22 Baking pancakes
7:37 Adapting these pancakes
Here's more videos about sourdough starter discard:
What is sourdough discard?
How do you save discard?
How do you use discard?
Full video about Sourdough Starter Discard
Get the full recipe for the Best Sourdough Pancakes:
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ITEMS USED IN THIS TUTORIAL:
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Food scale
4-qt. Cambro container for single batches of dough
6-qt. Cambro container for double or triple batches of dough
The Ultimate Fluffy Sourdough Discard Pancakes
The ultimate sourdough pancakes - these pancakes use discard as an alternative to buttermilk, with the same acidity it works with the raising agents to make super fluffy delicious pancakes........
INGREDIENTS
2 Medium Eggs
210g Plain Flour
5ml Vanilla Extract
45g Melted Butter
260g Milk
260g Sourdough Discard
1/2 Tsp Salt
26g Sugar
1 Tsp. Bicarbonate of soda
2 Tsp. Baking Powder
Served with Banana and Golden Syrup
Music Credits @BensoundMusic