For the tastiest sourdough pancakes with discard, start by making the perfect sourdough starter. A balanced mix of flour, water, yeast, and bacteria, a carefully made and maintained starter can last for years. Find out all the tricks and tips you need to create yours in our useful guide along with step-by-step instructions on how to make one from scratch with this recipe.
When using the discard in this pancake recipe, make sure it’s at room temperature before incorporating it into the batter. This helps to ensure the pancake mixture is desirably smooth and has a fluffy texture. If you find your discard is too tangy, you can balance the batter with a touch of sugar or honey. The acids in the sourdough discard also tenderize gluten, making the pancakes even softer and fluffier.
Using Sourdough Discard in Breakfast Recipes
Sourdough discard adds a deep complexity of flavor to some of the best breakfast dishes. Alongside pancakes, it works well in other morning recipes such as waffles, muffins, and French toast. The tanginess of the discard balances the sweetness of many breakfast ingredients, and enhances flavors without overpowering them.
Sweet and Savory Variations
We’ve shared a basic sourdough discard pancake recipe above, but you can vary the ingredients using sweet and savory options as preferred. Blueberry lemon pancakes work well with a sourdough discard, offsetting the tanginess of the discard with the sweetness of the blueberries and sharpness of the lemon. Sourdough discard works so well with sweet flavors, many bakers use it in dessert recipes, from sourdough chocolate cake to chocolate chip cookies, to add a smooth texture and rich flavor.
Or, you could opt for a savory start to the day with spinach and feta pancakes, where the creaminess of the cheese pairs well with the acidity of the sourdough discard.
Storage and Reheating
Leftover pancakes can be stored in an airtight container in the fridge for up to four days. To reheat, use a toaster to warm the pancakes. It’s also possible to freeze sourdough starter discard pancakes. Flash freeze first in a single layer on a baking tray for 30 minutes, and then transfer to an airtight container. They will keep in the freezer for up to two months and don’t need to be thawed before reheating.
