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Today, I’m sharing How to Make Sourdough Pancakes using Discarded Sourdough Starter. You’ll never have to throw out your sourdough discard again!
What is Sourdough Starter Discard?
If you have a regular sourdough starter always going strong on your kitchen counter, you are also feeding it regularly. But keeping an active starter on your counter means that you have to remove some of it when you go to feed it. We refer to the amount that we remove as the discard. Unfortunately, a problem arises as to what to do with your discard.
Easy Sourdough Pancakes
If you have already given your discarded sourdough starter to all your friends, what are your other options? Instead of throwing your discard away, using your discard to make a very easy version of sourdough pancakes is a great option. I say easy because you will not be adding any extra flour to your batter. You are making these pancakes completely from your discard.
Saving Discard for Making Sourdough Pancakes
Don’t worry if your discard isn’t significant enough to make the number of pancakes you want. You can store your discard in your refrigerator until you collect the amount you need.
If you’re concerned that your pancakes will become too sour from the accumulated starter living in the fridge, don’t worry. I share an easy fix to making your pancakes less sour in my recipe video.
However, I’ll give you a hint here. It all has to do with baking soda. Adding a bit of baking soda to any sourdough recipe will always reduce the sour taste that can often be common with sourdough baked goods.
More Discarded Sourdough Videos
Now that you’ve started making sourdough pancakes with your discarded sourdough starter, be sure to try these other recipes, which include an easy skillet dinner and some of the easiest to make—and best tasting—flatbread you’ve ever had!
Sourdough Starter Recipes
Are you looking for recipes to create a sourdough starter? I have you covered with the following recipe videos.
If you’re a beginner and can get rye flour, start with the How to Make Foolproof Sourdough Starter video. This is the easiest way to get started.
In the Complete Sourdough Starter Guide video, I show you how to make a starter using all-purpose flour. I also talk about problems that you may encounter and how to fix them. This video is a full-length class!
In the Busy Mother’s Sourdough Secret video, I give you a shortcut to get you started with a hybrid sourdough starter that will become a true sourdough starter over time.
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Discarded Sourdough Starter Pancakes
Equipment
- Cast iron frying pan or flat griddle
Ingredients
- 2 cups Sourdough starter
- 2 tbsp Butter, unsalted, melted and cooled This butter is for the pancake batter. You will need additional butter to fry the pancakes. This additional butter is listed at the end of the ingredients list.
- 2 tbsp Honey You can use another whole sweetener, such as maple syrup, sucanat, coconut sugar, etc.
- 2 large Eggs
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tbsp Additional butter, unsalted, for frying pan
Instructions
- Place the sourdough starter in a large bowl and add the melted and cooled butter. Mix well.
- Add honey, eggs, and salt to the sourdough mixture and mix well.
- Add baking soda and baking powder to the sourdough mixture and mix gently to incorporate.
- In a frying pan or griddle, melt 1 tablespoon of butter over medium heat, and ladle in approximately 1/2 cup of batter into the frying pan.
- Allow the pancake to cook for approximately 2-3 minutes. Once bubbles appear on the surface, flip the pancake and cook for an additional 30 seconds to 1 minute.
- Transfer the cooked pancake to an oven-proof plate. To keep the cooked pancakes warm, place the plate in an oven preheated to 200°F. Alternatively, you can cover the cooked pancakes with a clean kitchen towel.
- Continue cooking the pancakes, adding more butter to the frying pan if needed.
- Once all the pancakes are cooked, serve them immediately and enjoy.
- Well-wrapped pancakes can be stored in the refrigerator for 2-3 days and up to 3 months in the freezer.
- To re-warm pancakes, place them on a baking sheet with aluminum foil or parchment paper. Alternatively, you can place pancakes on or a non-stick baking sheet. Wrap the baking sheet tightly with aluminum foil so that pancakes are completely covered. Place in a preheated 350°F oven for 5-10 minutes until pancakes are heated through.
Video
Notes
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Wow! What a great recipe, especially because it uses 2 cups of starter and no extra flour. I did have to add 2 tsp of baking soda instead of one because my starter was quite sour. The batter bubbled so much when I added the soda and baking powder at the end, like the vinegar/ baking soda volcano we did in grade school, I was afraid it was going to go out of the bowl. Make sure you have a bowl that has room for the battery to expand. I also used maple syrup in place of honey. Truly amazing. My son raved about these and, at 10, sometimes he is picky. Thank you Mary!
Hi Sue, WOW!! I am so happy to hear that your 10 year old son loved these!! Love, Mary