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Okay, seriously, if you’re tossing out sourdough discard, you’re missing out! I get it, it feels like waste, right? But trust me, sourdough discard recipes are where it’s AT. I’ve been baking sourdough for, like, forever, and I used to feel so guilty dumping that extra starter. Then I stumbled upon the magic of sourdough discard pancakes, and my world changed. So easy, so fluffy, and seriously delicious! Now, I *plan* to have discard, just so I can whip these up. If you’re new to sourdough, don’t be intimidated. These pancakes are a perfect way to get your feet wet with sourdough baking. Seriously, this is one of my favorite sourdough discard recipes, and I think it’ll become one of yours too!
Why You’ll Love These Sourdough Discard Recipes Pancakes
Seriously, what’s not to love? These pancakes are:
- Super fluffy and tasty – a little tangy, a lot delicious!
- Crazy easy to make – even easier than regular pancakes, I swear!
- The perfect way to use up sourdough discard – no more guilt about tossing it!
Ingredients for Sourdough Discard Recipes Pancakes
Alright, let’s gather our goodies! Here’s what you’ll need for seriously awesome sourdough discard pancakes:
- 1 cup sourdough discard (the star of the show!)
- 1 cup all-purpose flour (gives ’em that perfect structure)
- 1 tablespoon sugar (just a touch of sweetness)
- 1 teaspoon baking powder (for extra fluff!)
- 1/2 teaspoon baking soda (works with the discard for the BEST rise)
- 1/4 teaspoon salt (balances the flavors, trust me)
- 1 cup milk (any kind works!)
- 2 tablespoons melted butter (adds richness and a lil’ crisp)
- 1 large egg (binds it all together)
How to Make Sourdough Discard Recipes Pancakes: Step-by-Step
Okay, let’s get this pancake party started! Don’t worry, it’s super simple. Just follow these steps, and you’ll be chowing down on delicious sourdough discard pancakes in no time!
- First, grab a big bowl. Whisk together 1 cup of that gorgeous sourdough discard, 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Get all those dry ingredients happy and combined!
- Now, in a separate bowl (yeah, sorry about the dishes!), whisk together 1 cup of milk, 2 tablespoons of melted butter, and 1 egg. Make sure that butter isn’t too hot, or it’ll cook the egg – yikes!
- Pour the wet ingredients into the dry. This is important: stir until *just* combined. Seriously, don’t overmix! A few lumps are totally fine. Overmixing makes tough pancakes, and nobody wants that.
- Heat a lightly oiled griddle or frying pan over medium heat. Medium heat is key! Too high, and they’ll burn on the outside before they’re cooked inside. Too low, and they’ll be pale and sad.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake. I like to use a cookie scoop – makes it way easier!
- Cook for 2-3 minutes per side, or until golden brown and bubbly. Flip ’em when you see bubbles forming on the surface and the edges look set.
- Serve immediately with your favorite toppings. And BAM! You’ve just made the most amazing sourdough discard recipes pancakes ever!
Tips for the Best Sourdough Discard Recipes Pancakes
Want pancake perfection? Of course, you do! Here are my top tips and tricks to make sure your sourdough discard pancakes turn out amazing every single time:
- **Batter Consistency is Key:** You’re looking for a batter that’s pourable but not too thin. If it’s too thick, add a splash more milk. If it’s too thin, add a tablespoon of flour at a time until you get the right consistency.
- Low and Slow Wins the Race:** Don’t crank up the heat! Medium heat gives the pancakes time to cook through without burning. Patience, my friend, patience!
- Don’t Overmix!** I can’t stress this enough. Overmixing develops the gluten in the flour, leading to tough pancakes. Mix until *just* combined. Lumps are okay!
Oh, and a little story: I once tried to get fancy and added, like, a TON of blueberries to the batter. They were delicious, but they made the pancakes super soggy and hard to flip. Whoops! Now I know to gently press the blueberries into the batter *after* I pour it onto the griddle. Live and learn, right?
Variations on These Sourdough Discard Recipes
Okay, so you’ve mastered the basic recipe? Awesome! Now let’s get a little crazy (in a good way, of course!). These sourdough discard pancakes are a blank canvas just waiting for your personal touch. My favorite part is experimenting! Here are a few ideas to get you started:
- **Mix-ins:** Chocolate chips (duh!), blueberries (carefully!), chopped nuts, or even a sprinkle of shredded coconut.
- **Toppings:** Go wild! Fresh fruit, whipped cream, syrup (maple, chocolate, whatever floats your boat!), Nutella… the possibilities are endless.
- **Flavorings:** A dash of vanilla extract, a pinch of cinnamon, or even a little lemon zest can take these pancakes to the next level.
Seriously, don’t be afraid to play around! You might just discover your new favorite pancake creation.
Serving Suggestions for Sourdough Discard Recipes Pancakes
Okay, so you’ve got a stack of gorgeous sourdough discard pancakes… now what? They’re amazing on their own, but why not make it a FEAST? I always love pairing them with some crispy bacon or sausage for that sweet-and-savory thing. A bright fruit salad or a dollop of creamy yogurt is also super yummy and balances out the richness of the pancakes. Basically, go with whatever makes your taste buds sing!
Frequently Asked Questions About Sourdough Discard Recipes
Got questions? I got answers! Here are a few of the most common things people ask me about these sourdough discard pancakes:
Can I use active sourdough starter instead of discard?
Whoa there, slow down! While you *can*, it’ll change the pancakes. Active starter has more oomph, so your pancakes might be tangier and rise a lot more. You might also need to adjust the amount of flour and liquid. Stick to discard for this recipe – trust me!
How long does sourdough discard last in the fridge?
Good question! Sourdough discard can hang out in the fridge for up to a week, maybe even two. Just keep it in a sealed container. You might see a little liquid on top – that’s totally normal! Just stir it in before you use it.
Can I freeze these sourdough pancakes?
Heck yeah! Make a big batch, let ’em cool completely, and then freeze them in a single layer on a baking sheet. Once they’re frozen solid, you can transfer them to a freezer bag. Reheat them in the toaster, oven, or microwave. Perfect for a quick breakfast!
My pancakes are gummy! What did I do wrong?
Gummy pancakes are usually a sign of either overmixing the batter (again, don’t do it!) or not cooking them long enough. Make sure your griddle is at the right temperature and give those babies time to cook through!
Estimated Nutritional Information
Okay, quick disclaimer! This is just an estimate, folks. Nutritional info totally depends on the exact ingredients and brands you use. So, don’t take this as gospel, okay? More like a general idea!
Enjoying Your Sourdough Discard Recipes Pancakes
Alright, pancake pros, now’s your chance to shine! If you made these sourdough discard pancakes, I wanna hear about it! Leave a comment below, rate the recipe (stars are cool!), or share a pic on social media. Seriously, what are your favorite toppings? Did you try any crazy variations? I’m always looking for new ideas!
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Sourdough Discard Pancakes
- Total Time: 20 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Fluffy pancakes made with sourdough discard.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter
- 1 egg
Instructions
- In a large bowl, whisk together sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, melted butter, and egg.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
Notes
- For thinner pancakes, add more milk.
- For sweeter pancakes, add more sugar.
- You can use whole wheat flour for a nuttier flavor.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg