Fluffy Sourdough Discard Pancakes

Share the sourdough love!

Make these fluffy sourdough discard pancakes using your sourdough starter discard. You can make the batter the night before and pop into the fridge for quick easy pancakes in the morning!

Fluffy sourdough discard pancakes

If you are building your sourdough starter, you will need to discard regularly to ensure it thrives. The discard can really add up fast. These fluffy sourdough discard pancakes are a quick, easy way to use up your discard.

My kids LOVE pancakes so these are a regular meal at our house. While I don’t necessarily need to discard in order to maintain my mature sourdough starter, I feed it a little extra to make sure I am able to make these. I love making them the night before and allowing them to ferment a little before we cook them for breakfast. It’s an easy way to get some of the good stuff into my growing boys.

Oven Baked Sourdough Discard Pancakes

If we are really in a hurry in the morning, I sometimes oven bake our pancakes. I place a sheet of parchment paper into a shallow tray or roasting pan and then pour the pancake batter into it. If I have time I’ll sprinkle some frozen berries and shredded coconut on the top. But they are great plain too.

I bake in a moderate oven for around 15 minutes. The batter is very forgiving so it’s hard to muck them up! This method works whether you make the batter and bake immediately or make the batter the night before.

Once baked, I just cut them into squares and the kids love them! They cook up nice and fluffy.

Sourdough Pancakes In The Thermomix

If you have a Thermomix, these sourdough discard pancakes are even easier to make. You can place all the ingredients into the bowl at the same time. Mix on speed 4 for about a minute and voila – easiest Thermomix sourdough discard pancakes ever!

If I mix the batter the night before, I just place the jug (with the lid on) into the fridge to make cooking a cinch the next morning.

A Few Things To Note

  • You can make the mixture the night before and store in the fridge and cook them the next morning.
  • These pancakes are suitable to cook the day before and store in the fridge. You can microwave them in the morning for a quick and easy breakfast.
  • You can freeze the cooked pancakes. Wait until they are cool and then freeze with pieces of parchment paper in between so they don’t stick together.
  • You could make mini pancakes which are fantastic for lunch boxes or toddler breakfasts.
  • If you want to add frozen berries, add them just before you flip the pancakes. Raspberries and blueberries work really well.

If you’re looking for the easiest discard bread ever, you’ll find my proven recipe here – it’s super popular in my Facebook Group!

AuthorKateCategory, , DifficultyBeginner

The fluffiest pancakes you'll ever eat, made with your sourdough discard. Create a waste free sourdough routine by making these pancakes with your discard.

Fluffy sourdough discard pancakes

Yields20 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 100 g sourdough starter discard
 400 g plain, all purpose flour (you can substitute up to 100g of whole wheat if you want to)
 350 g milk
 80 g sugar
 1 egg
 2 tsp baking powder
 10 g salt
 5 g vanilla extract (1 tsp)

1

In a large bowl, whisk together the flour, baking powder, sugar and salt.

2

Add the sourdough starter, milk and egg. Whisk well until just combined.

3

You can use the batter straight away, but you will definitely get a better result if you put it in the fridge overnight. Just take it out of the fridge about 30 minutes before you want to cook with it. If the batter is too thick to scoop out, just add about 20g of milk and give it a whisk.

4

Heat a large frying pan and add a little oil and butter to grease it. Cook the pancakes to your desired size (use a mini soup ladle to scoop out the mixture). Let all the bubbles fully form on the surface before you flip them over. A lower heat is better as it lets the bubbles develop without burning the outside.

Sourdough discard pancakes - zero waste sourdough starter

Ingredients

 100 g sourdough starter discard
 400 g plain, all purpose flour (you can substitute up to 100g of whole wheat if you want to)
 350 g milk
 80 g sugar
 1 egg
 2 tsp baking powder
 10 g salt
 5 g vanilla extract (1 tsp)

Directions

1

In a large bowl, whisk together the flour, baking powder, sugar and salt.

2

Add the sourdough starter, milk and egg. Whisk well until just combined.

3

You can use the batter straight away, but you will definitely get a better result if you put it in the fridge overnight. Just take it out of the fridge about 30 minutes before you want to cook with it. If the batter is too thick to scoop out, just add about 20g of milk and give it a whisk.

4

Heat a large frying pan and add a little oil and butter to grease it. Cook the pancakes to your desired size (use a mini soup ladle to scoop out the mixture). Let all the bubbles fully form on the surface before you flip them over. A lower heat is better as it lets the bubbles develop without burning the outside.

Sourdough discard pancakes - zero waste sourdough starter

Sourdough Discard Pancakes

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