Looking to use up some of that sourdough discard just sitting in your fridge? Or maybe you’re craving a delicious home cooked breakfast, but don’t want half a day of labor to make it. Well look no further – whether you’re in the early days of sourdough or a seasoned vet, this recipe is fail safe and delicious. With these quick and easy pancakes, you don’t have to plan breakfast hours in advance!
Jump to RecipeI’ve provided two directions you can take with these waffles – both involve the same ingredients but the second method involves an additional step for even fluffier pancakes.
Method 1 Easiest
These pancakes can be made on a griddle or on the stove top in a skillet. If you are using a griddle, be sure to preheat it to 375 prior to cooking your pancakes. Then turn it down to 360-370 when you cook your pancakes. If you are using a skillet on the stove, cook your pancakes at medium heat.
Begin by melting your butter and set it aside to allow it to cool slightly.
In a separate bowl, combine the eggs, milk, sourdough starter discard, and vanilla – do not add the butter yet.
In another separate bowl, combine your flour, baking soda, baking powder, salt and honey.
Make a well in the middle of your dry ingredients. Pour the wet ingredient mixture into the dry ingredients and stir until there are no dry clumps.
Now add your melted butter and mix just until combined.
When you cook pancakes on a griddle or skillet, be sure to melt some butter on the surface before pouring your batter on. Pour about 1/4 cup of batter for each pancake onto your preheated surface and flip the pancakes once the bubbles coming through the batter pop/open at the top (in opposed to remaining just under the surface of the pancake.)
Method 2 Additional Step for even fluffier pancakes
Melt your butter and set it aside.
Separate your egg yolks from the whites, and place in separate bowls.
Combine the egg yolks with your milk, sourdough starter discard, and vanilla.
In a separate bowl mix your flour, baking soda, baking powder, salt, and honey together.
Just like in Method 1, you will make a well in the middle of your dry ingredients and pour the wet ingredient mixture into the dry ingredients and stir until there are no dry clumps. Then add your melted butter and mix just until combined.
While your pancake mixture is resting, beat your egg whites to form stiff peaks. Using a spatula, fold your egg whites into your pancake batter to carefully combine.
When you cook pancakes on a griddle or skillet, be sure to melt some butter on the surface before pouring your batter on. Pour about 1/4 cup of batter for each pancake onto your preheated surface and flip the pancakes once the bubbles coming through the batter pop/open at the top (in opposed to remaining just under the surface of the pancake.)
Serve and enjoy warm!
Quick and Easy Sourdough Discard Pancakes
Ingredients
Method
- Melt your butter, set it aside4 tbsp Salted Butter
- In a separate bowl, combine the eggs, milk, sourdough starter discard, and vanilla2 Eggs, 1 ½ cups Sourdough Starter Discard, 1 cup Whole Milk, 1 tsp Vanilla
- In another separate bowl, combine your flour, baking soda, baking powder, salt and honey1 ⅓ cup All Purpose Flour, ¼ Cup Whole Wheat Flour, 3 tbsp Honey, 1 tsp Baking Soda, 1 dash Salt, 1 tsp Baking Powder
- Make a well in the middle of your dry ingredients – pour the wet ingredient mixture into the dry ingredients and stir until there are no dry clumps
- Add your melted butter and mix just until combined
- Melt some butter on your griddle/skillet surface before pouring your batter on it
- Pour about 1/4 cup of batter for each pancake onto your preheated surface and flip the pancakes once the bubbles coming through the batter pop/open at the top (in opposed to remaining just under the surface of the pancake)
- Melt your butter and set it aside4 tbsp Salted Butter
- Separate your egg yolks from the whites, and place in separate bowls2 Eggs
- Combine the egg yolks with your milk, sourdough starter discard, and vanilla1 ½ cups Sourdough Starter Discard, 1 cup Whole Milk, 1 tsp Vanilla, 2 Egg Yolks
- In a separate bowl mix your flour, baking soda, baking powder, salt, and honey together1 ⅓ cup All Purpose Flour, ¼ Cup Whole Wheat Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, 1 dash Salt, 3 tbsp Honey
- Just like in Method 1, you will make a well in the middle of your dry ingredients and pour the wet ingredient mixture into the dry ingredients and stir until there are no dry clumps
- Add your melted butter and mix just until combined
- Beat your egg whites to form stiff peaks2 Egg Whites
- Using a spatula, fold your egg whites into your pancake batter to carefully combine
- Melt some butter on your griddle/skillet surface before pouring your batter on it
- Pour about 1/4 cup of batter for each pancake onto your preheated surface and flip the pancakes once the bubbles coming through the batter pop/open at the top (in opposed to remaining just under the surface of the pancake)
Notes
- Feel free to add more milk if your batter seems too stiff
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