The Sourdough discard pancakes are a kids’ favorite, easy for beginners and sourdough lovers alike!
I do NOT earn commission on any of these links. I am sharing what my picker eater grandson has loved and my picky husband said he like. We loved this one so I make extra and keep em in the fridge. I can pop these in the toaster for a quick treat with peanut butter (my grandson’s favorite snack) or fast breakfast.
A satisfying sourdough discard Pancake. They’re fluffy, tangy, and so simple to whip up, even if you’re new to sourdough. This recipe is perfect for a cozy breakfast, and I promise it’s hard to mess up. Let’s get flipping!
Sourdough Discard Pancakes Base Recipe
Wet Ingredients
- 3/4 cup of Sourdough discard
- 3/4 C Raw Milk -Use what you have same amount
- 4 tablespoons (50 g) Kentucky Lard Melted, Or unsalted butter melted
- 1/4 cup (40 g) Honey or Brown Sugar
- 1 Large egg
- 1 teaspoon (5 g) vanilla extract (measure with Love)
Dry Ingredients
- 3/4 cups (100g) Organic all-purpose flour ( I have on hand, King Arthur Sir Galahad Non GMO Milled in USA non Bromated)
- 3/4 Cup (100g) Organic Wheat Flour (King Arthur Whole Wheat)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) Kosher salt
- (ADD IF YOU LIKE CINNAMON) 2 tablespoons Organic Pure Ceylon Cinnamon (measure to taste I love Cinnamon)
Directions
- My griddle takes a few min to I Warm up my griddle or large frying pan on low to med heat.
- Grab a big bowl and pour in your sourdough starter, milk, egg, melted butter, vanilla, and sugar. Give it a good whisk until it’s all blended—don’t overthink it, just mix until it looks happy together!
- I like to use a Sifter like my Grandma did and put in the flour, baking powder, and salt. Sift it over the wet ingredients.
- Give it a stir. I Love a BIG open Whisk for this step, I don’t have to mix as long keeping the pancake batter light, if the batter is too thick for your liking add more milk. But it doesn’t have to be perfect. You’re ready to cook right away!
- Add a tiny bit of oil or a pat of butter to keep things nice and slick to that warmed up pan or griddle.
- Scoop out the batter to make pancakes whatever size you like—I use a muffin scoop or a big spoon if I can’t find my scoop and spread evenly if your batter is thick.
- Wait for those bubbles to pop up all over the surface before you flip. This is the fun part—watching them puff up!
- Med-low heat is your friend here; it gives the bubbles time to form without toasting the outside too fast-I like em golden!
- Flip gently and cook another minute or two until golden. Stack ‘em high and dig in
Beginner Tip: If your first sourdough discard pancake is a little wonky, don’t sweat it—mine always are! Adjust the heat if they’re browning too fast. Serve with syrup, fruit, or whatever makes you smile. In my grandson’s case Peanut Butter AND Honey or Real Maple syrup.
Have more Sourdough Discard in the fridge? Give the Sourdough Discard Banana Muffins a try! Click here
This recipe is an adaption from one of my favorite Sourdough Bakers Pantry Mama