Recipe: Easy Sourdough Discard Pancakes

I'm back from vacation, and ready to jump into spring! Birds are singing, trees are budding, flowers are blooming, and it's time for seed starting, potato planting, and all those fun spring garden tasks that need doing before full planting season arrives.

Meanwhile, this week I thought I would share a simple and easy recipe that will especially appeal to those of you who are into sourdough baking. If you feed your sourdough regularly, you probably end up with a fair amount of sourdough discard. While there are a number of ways to use it up, this tasty recipe is a great option - and it's super easy!

All you need are a few basic ingredients and your favorite cast iron skillet, and you'll have a delicious breakfast on the table in under 20 minutes.

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If you're a sourdough baker, you know the struggle—what to do with all that discard? Instead of tossing it, why not turn it into something delicious? These sourdough discard pancakes are the perfect way to use up leftover starter while creating a stack of light, fluffy, and flavorful pancakes.

Not only does this recipe help reduce waste, but the natural fermentation of sourdough adds a subtle tang and depth of flavor that takes your pancakes to the next level. Whether you're feeding a hungry family or just treating yourself to a cozy weekend breakfast at home, these pancakes are easy to make and absolutely delicious!

Easy Sourdough Discard Pancakes Recipe

Serves: 4
Prep Time: 5 Minutes
Cook Time: 15 Minutes

Ingredients:

• 2 cups sourdough discard
• 2 Tablespoons butter, melted (coconut oil, ghee or avocado oil work, too)
• 3 Tablespoons plain yogurt or kefir (can sub whole milk, if needed)
• 1 whole egg
• 3 Tablespoons brown sugar (or white sugar, maple syrup or honey)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt (use 1/4 teaspoon if using salted butter
• 1 teaspoon baking soda
• Additional milk (if needed, to thin batter)
• Add-ins: mini chocolate chips, blueberries or other add-in of choice (optional)

Directions:

1. Measure all ingredients into a large mixing bowl.
2. Stir well to combine.
3. Add additional milk (or water), if needed, to thin the batter to a pourable consistency. (If the batter is too runny, you can add additional flour, 1 Tablespoon at a time, until desired consistency is reached.)
4. Heat a cast iron skillet (or frying pan) over medium heat and melt a little bit of coconut oil in the pan. Swirl oil around to coat the bottom of the pan.
5. Add batter (about 1/3 cup) and cook until you see a few bubbles coming to the surface of the pancake (about 1 minute). Top pancakes with optional add-ins before you flip them over.
6. Flip the pancake and cook the other side until cooked through (about 1 minute).
7. Place cooked pancakes on a plate in the oven (set to the warm setting or 100°F) to keep pancakes warm until ready to serve.
8. Top with butter and real maple syrup or fresh fruit and enjoy!

I love these with sliced bananas or blueberries in them. You can also top with fresh sliced strawberries and whipped cream for a special treat! :-)

Happy Spring!
Rose.


Recipe Source: Melissa Norris