Sourdough Discard Recipes: A Perfect Breakfast Treat
Sourdough Discard Recipes: Transform your sourdough discard into delicious, fluffy pancakes perfect for a hearty breakfast treat.
Sourdough Discard Recipes
Sourdough pancakes are a delightful way to use up your sourdough discard, creating a breakfast that is not only delicious but also thrifty. These pancakes are fluffy, and light, and have a unique tangy flavor that sets them apart from regular pancakes. They’re perfect for a weekend brunch or any morning when you want to treat yourself to something special.
To make these pancakes, you’ll need a few basic ingredients that you probably already have in your kitchen.
The sourdough discard adds a wonderful depth of flavor and a slight tanginess that complements the sweetness of the maple syrup or any other toppings you choose. You can also customize the recipe by adding blueberries, chocolate chips, or even a sprinkle of cinnamon for a different twist each time.
Quick Tips:
- Make sure your sourdough discard is at room temperature before mixing it with other ingredients.
- For extra fluffy pancakes, let the batter rest for about 10-15 minutes before cooking.
- Use a non-stick skillet or griddle to ensure your pancakes cook evenly and don’t stick.
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
- Preparation
In a large mixing bowl, combine the sourdough discard, flour, milk, egg, sugar, baking powder, baking soda, and salt. Mix until just combined.
- Add the melted butter and vanilla extract to the batter, and mix gently until smooth. Be careful not to overmix.
- Let the batter rest for about 10 minutes. This helps the flour to fully hydrate and the baking powder to activate.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Servings 4
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 70mg24%
- Sodium 300mg13%
- Potassium 150mg5%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 6g12%
- Vitamin A 300 IU
- Calcium 100 mg
- Iron 1.5 mg
- Vitamin D 0.5 IU
- Vitamin E 0.5 IU
- Vitamin K 1 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 50 mcg
- Vitamin B12 0.3 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 100 mg
- Zinc 0.5 mcg
- Copper 0.1 mg
- Manganese 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Sourdough Discard Recipes
For an extra touch of flavor, try adding a pinch of cinnamon or a handful of fresh berries to the batter before cooking. These pancakes also freeze well, so you can make a big batch and reheat them in the toaster for a quick breakfast on busy mornings.