These sourdough discard pancakes taste like cake to me – and I am here for it!
Unleashing the Magic of Sourdough Starter Discard
Embarking on the journey of creating your own sourdough starter is like cultivating a living, breathing kitchen companion. As you patiently nurture your starter to life, you’ll discover the joy of a tangy, bubbly concoction that’s not just reserved for baking bread. Enter the world of sourdough discard, a versatile byproduct that opens the door to a hundreds of culinary possibilities.
How to create a sourdough starter
I followed The Clever Carrot method for my starter. However, I used unbleached all-purpose flour in both my starter and in my breads to date. It took me three weeks to get my sourdough starter going. Since I am only one week four of my sourdough journey, I am no expert by any means. But I can tell you that as I make each loaf of bread, I learn more and more about the process. That’s how it is in life. No one woke up one day and said “I am going to make the perfect sourdough loaf on my first try!” In 2010 I tried to make sourdough, attempted a couple times and gave up. That was the story of my life. Not waiting to learn and giving up when I didn’t get the immediate results I was looking for.
The same is true for weight loss. Imagine if after only losing 3 pounds in January of 2022, and I gave up?! I would still be on the hamster wheel of gaining and losing the same five pounds, but instead – two years later – I am down 40 pounds.
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| I keep my sourdough starter in a weck jar. These jars are expensive but worth it – I was gifted a lot for my birthday last year thanks to my friends Morgan and Erica. | This is what the sourdough discard looks like, I keep adding to it the days I feed my sourdough starter. I mix well before adding to my sourdough discard recipe. |
Sourdough Pancakes: A Delicious Detour on the Road to Bread
While the anticipation of freshly baked sourdough bread may be the ultimate goal, the journey is equally rewarding. In the meantime, don’t discard that tangy goodness! Embrace the versatility of sourdough discard with these delectable sourdough discard pancakes.
Sourdough Discard Pancakes
These light and fluffy pancakes taste like cake to me! This recipe was adapted from Dirt and Dough. I started measuring in grams and got more pancakes than her original recipe - delish! Thanks for the inspiration Kristin!
Ingredients
- 240 grams sourdough discard starter
- 330 grams unsweetened almond milk
- 1 tablespoon sugar
- 240 grams all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
Notes
In a mixing bowl, combine the sourdough discard starter and unsweetened almond milk. Stir until well incorporated.
Add sugar to the mixture and continue stirring, ensuring the sweetness is evenly distributed.
Gently sift in the all-purpose flour, salt, and baking powder. Mix until you achieve a smooth batter.
Crack the egg into the bowl, incorporating it into the mixture. The egg adds richness and helps bind the ingredients together.
Allow the pancake batter to rest for a patient 30 minutes. This wait time lets the baking powder work its magic, resulting in fluffy, airy pancakes.
Preheat a griddle or non-stick pan over medium heat. Lightly grease the surface with butter or cooking spray.
Ladle the batter onto the hot griddle to form your desired pancake size. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. I used 1/3 cup measure for each pancake.
Serve your sourdough discard pancakes with your favorite toppings, whether it's maple syrup, fresh berries, or a dollop of whipped cream.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 121Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 485mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 3g
What is the best sugar free pancake syrup?
Sometimes it’s hard to find, but Mrs. Butterworth’s sugar free pancake syrup is hands down my favorite. It’s rich, thick and doesn’t taste sugar free to me at all.
While I am typically a savory breakfast person, pancakes are a close second. Check out my blog post for my top 10 pancake recipes I made before making these.
I messed up and used baking soda instead of powder. The consistency was good the loft on the cakes was good, the bking soda flavor.. blech.
Oh no! I’ve done that before.
Sadly this recipe didn’t work out for me. I don’t have a kitchen scale and I used a sourdough conversion chart and the grams converted into some pretty odd measurements (in terms of cups). I did my best and most pancakes I’ve made are usually pretty resilient with regards to thickness so I’m not sure why but they didn’t even rise much at all. They were dense and a little gooey. Still tasty but definitely don’t look as nice and fluffy as yours!