Sourdough Discard Pancakes
There is no reason to waste the byproduct of your starter feedings. These pancakes lean into the wild yeast's character, producing a structured batter that cooks up with a distinct, golden-brown crust.
Consistency is king
Check the thickness of your discard; if it is exceptionally stiff, add an extra tablespoon of milk to the batter before cooking.
- large mixing bowl
- cast iron skillet or non-stick pan
- whisk
- spatula
What goes in.
- 1 cupsourdough discard (unfed)
- 1 cupall-purpose flour
- 1 cupwhole milk
- 1 largeegg
- 2 tbspsugar
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsalt
- 2 tbspmelted butter
Don't overmix
Fold the dry ingredients into the wet just until the streaks of flour disappear. Overworking the batter collapses the bubbles created by the soda-acid reaction, leaving you with a rubbery pancake instead of a tender one.
The method.
Whisk the base
In a large bowl, whisk the sourdough discard, milk, egg, and melted butter until smooth.
Add dry components
Stir in the flour, sugar, baking powder, baking soda, and salt. Stop the moment the dry spots vanish.
Heat the pan
Place a cast iron skillet over medium heat. Brush lightly with butter or neutral oil.
Pour and monitor
Pour 1/4 cup of batter per pancake. Wait until bubbles form and pop on the surface and the edges look set and dry before flipping.
Finish the cook
Cook for another 90 seconds until the underside is deep brown. Serve immediately.
Other turns to take.
Blueberry Zest
Fold in a handful of fresh blueberries and lemon zest right before dropping the batter onto the hot pan.
Savory Version
Omit the sugar and fold in minced chives and shredded sharp cheddar.
When it doesn't go to plan.
Use room temperature eggs and milk to keep the butter from clumping when you mix it in.
If your starter is very old and thin, you may need an extra tablespoon of flour to hold the shape.
Keep the cooked pancakes in a 200°F oven on a wire rack if you are cooking for a crowd so they stay crisp.
The ones that keep coming up.
Can I use fed starter?
You can, but it will be more active and yield a slightly different texture. The recipe is specifically balanced for the higher acidity of discard.
Why did my pancakes turn out gummy?
The pan was likely too hot, causing the outside to brown before the center could cook through. Lower the heat and give it another minute.
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