Best Sourdough Discard Pancakes [egg free, optional dairy free]

Who has time to throw together a lavish breakfast every morning? Those pesky kids (and you) need to eat still! Quick! You have 20 minutes to make something, why not serve up some of the best sourdough discard pancakes? We all want something simple, quick and hopefully healthy, and these pancakes check all the boxes. They are thick and supple, golden brown, and taste marvelous with a tiny bit of the classic sourdough flavor trickling through. Added bonus, no eggs are in this recipe! And, to sweeten the pot, these can be made dairy free if you’d like.

If you are a newcomer to the world of sourdough, this is a great recipe to begin your journey. It won’t require any rising time, nor preparation of feeding the dough ahead of time. Just simply take your leftover discard from the fridge and add to the batter.

Some tips about sourdough discard

• Sourdough Discard is the unfed portion of your sourdough, meaning the state it’s in long after you’ve fed it, made it happy and bubbly with a good rise.
• it is goopy and smooth, not webby and filled with pockets of bubbles. I’m sure using the word goopy and webby on a food blog is A+ for ratings haha!
• discard maintains a classic sourdough tang!

How to achieve the best sourdough discard pancakes:

In a 2 cup measuring cup, make a DIY buttermilk mixture: mix milk and one tablespoon of white vinegar or lemon juice, then set aside and prepare the dry ingredients. This mixture needs a couple of minutes to ‘curdle’/ turn into buttermilk.

In a medium mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt. Set aside.

Add the sourdough discard to the measuring cup of buttermilk and mix well to combine.

Pour the buttermilk-sourdough mixture into the dry ingredients, and finally add in the avocado oil. Whisk just until ingredients are mixed and all come together into a batter. Try not to over-mix— small ingredient pebbles and bits throughout the batter are fine. You will begin to notice the batter getting a bit bubbly as it sits on the counter while heating the pan. This contributes to a beautiful rise of the pancake while its cooking, so don’t mess with it!

Cook over medium heat either on a skillet or griddle. Flip halfway through cooking time until both sides are golden brown and cooked through. Straightforward pancake cooking rules.

Serve immediately or place on a wire rack to cool. Freeze completely cooled pancakes in a zip-top bag for up to 2 months.

Voila! You’ve achieved some of the best sourdough discard pancakes!

Things that helped in the kitchen for this recipe, and can help you too:

Pyrex 2 cup measuring cup – an absolute staple in the kitchen

Glass mixing bowl set – I love how versatile these bowls are and super easy to clean!

wire racks, from amazon, or Home Goods – I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or Home Goods

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉

Best Sourdough Discard Pancakes [egg free, nut free]

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Ingredients

  

• 1¼ cup milk can also use soy milk
• 1 tbsp white vinegar or lemon juice
• 1¼ cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/4 cup sourdough discard (unfed) (62g)
• 2 tbsp avocado oil

Instructions

 

• In a 2 cup measuring cup, make a buttermilk mixture (mix milk and 1 tbsp. white vinegar or lemon juice), set aside.
• In a medium mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt. Set aside.
• Add the sourdough discard to the measuring cup of buttermilk and mix well to combine.
• Pour the buttermilk-sourdough mixture into the dry ingredients, and finally add in the avocado oil. Whisk just until ingredients are mixed and all come together into a batter. Try not to overmix. You will begin to notice the batter getting a bit bubbly as it sits on the counter while heating the pan.
• Cook over medium heat either on a skillet or griddle. Flip halfway through cooking time until both sides are golden brown and cooked through.
• Serve immediately or place on a wire rack to cool.

  Freeze completely cooled pancakes in a zip-top bag for up to 2 months.

Notes

Tips, Tricks and Substitutions:

*Option to make these dairy free by using soy milk

* Pancakes freeze well! Allow to cool completely before placing in a zip-top bag and freeze for up to 2 months. Remove pancakes as wanted, and heat in microwave or toaster oven. 

If you love the best sourdough discard pancakes, you will also love my amazing sourdough discard waffles!