Let’s turn our excess sourdough starter into THE BEST sourdough discard pancakes!!
At this point, I make more pancakes from my sourdough starter than actual loaves of bread.
They’re quick and easy to make and require zero sourdough baking skills (we’re not even feeding the starter, just pulling it straight from the fridge!).
Plus, they pack the same easier-to-digest, nutrient dense goodness of sourdough bread, so eating a fat stack of pancakes doesn’t leave you feeling like there’s a brick in your stomach.
It’s also my favorite way to ensure there is never truly any discard in the sourdough starter process: all excess starter just becomes weekend pancakes!
Let’s make them!
sourdough starter
Yup, you need to have one for this recipe to work.
This post will help you out if you want to jump on the sourdough bandwagon- even if only for the ability to make these super simple, nutritious pancakes whenever you want them.
Good news though: this recipe calls for unfed sourdough starter, aka discard, and can be made with cold starter straight from the fridge.
Translation: there’s truly zero prep or finicky sourdough business involved. Grab your jar of sourdough starter from the fridge, and like 7 minutes later you’ll be eating pancakes.
what you need to make these pancakes
Other than sourdough starter, the only crucial ingredients in this recipe are:
eggs, baking soda, and baking powder.
Like, for really real.
Other fun add-ins like maple syrup, vanilla, cinnamon, chocolate chips, sliced bananas, etc, are all optional based on how you’d like your pancakes.
You can even go savory with a handful each of shredded cheddar, roughly chopped sun-dried tomatoes, and herbs (I love this one for a quick lunch while I’m working at home!).
But, in it’s simplest form, we’re truly just stirring together our sourdough starter with baking powder, baking soda, and egg to get pancake batter.
It’s actual pancake magic, and I’m 100% here for it.
Oh, and if you want an egg-free/vegan version, check the recipe notes below! I’ve tried a few variations and love using pumpkin puree in place of egg in this recipe.
These sourdough pancakes are truly one of the most flexible recipes out there. Make them as written, or adapt to suit the contents of your pantry, the seasons, and your ever-changing pancake cravings.
If you make this recipe, be sure to let me know what you think! Leave a comment below, or take a picture of your pancakes and share it with me on Instagram so I can see!
The Best Sourdough Pancakes (made from discard!!)
Ingredients
- 1 cup unfed sourdough starter cold from the fridge is fine!
- 1 large egg see notes for vegan option
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- optional: cinnamon, maple syrup, chocolate chips, blueberries, etc
Instructions
- Place all ingredients in a small bowl and stir well to fully combine. Add any optional add-ins and stir once more. Batter will be thin, and bubbles up as it sits.
- Heat a large skillet over medium heat. Once hot, grease with oil/butter and scoop batter onto the pan into your desired pancake size (note: this batter is thin and spreads, so start smaller than you'd think!). Cook until golden on the bottom, then flip and cook another minute or two, until both sides are golden.
- Serve warm with maple syrup, butter, etc etc.