Sourdough Discard Pancakes
My sourdough discard pancakes are light, fluffy, and easy to make! Made with leftover sourdough starter discard, wheat flour, and almond milk, these delicious pancakes are family-friendly and ready in 30 minutes!
Servings: 12 servings
Calories: 159kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sourdough starter discard
- 2 cups almond milk
- 2 tbsp lemon juice
- 2 eggs
- ¼ cup olive oil
Instructions
- Whisk together the flours, sugar, baking powder and salt. Set aside.
- In a separate bowl whisk together the remaining ingredients.
- Pour the wet ingredients into the dry and whisk until smooth.
- Allow the batter to rest for 10 minutes before cooking.
- Heat a skillet over medium heat and lightly spray with spray oil.
- Drop a ¼ cup of the batter into the heated skillet and cook for 3-4 minutes until bubbles start to appear.
- Turn the pancakes over and continue to cook for another 4-5 minutes.
- Remove and repeat with remaining batter.
- Serve with your favorite pancake toppings.
Notes
- My #1 Secret Tip for this sourdough discard pancake recipe is to let the batter rest! Resting allows the baking powder to activate, resulting in fluffier pancakes. You should see little air bubbles when you drag your spoon through the batter.
- Use Active Sourdough Starter: For even fluffier sourdough discard pancakes, use an active starter that’s bubbly and ripe. This will give your homemade pancakes a light, airy texture and a more pronounced sourdough flavor.
- Control The Heat: To get perfect pancakes, I recommend cooking on low-to-medium heat to allow the insides to cook without burning the bottoms.
- Portion Scoop For Uniformity: I use a portion scoop for even and uniform pancakes! It is much easier and less messy than using a measuring cup. This way, all the pancakes will cook at the same rate and look picture-perfect.
- Avoid Overmixing: For best results, don’t overmix the pancake batter. Overmixing can result in a chewy texture, as opposed to the light, fluffier sourdough pancakes we’re aiming for. Just mix until the ingredients are combined and no more.
- Adjust The Batter Consistency: For thicker cake-style pancakes, add an extra half cup of flour. And for thin, crispy, chewy pancakes, add an extra half cup of almond milk.
Nutrition
Serving: 2pancakes | Calories: 159kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 94mg | Fiber: 2g | Sugar: 3g