Amazing Sourdough Discard Pancakes Recipe

Hey, I’m Val—short for Valentina Cortez—and this is my site, conrecipes.con. I’m just a regular gal who loves food way too much and figured, why not share that with the world? This isn’t some fancy chef blog—it’s me, my kitchen, and a bunch of recipes I’ve messed around with until they taste damn good. I’m all about keeping it real and having fun while we’re at it. You know what I really love? Sourdough discard pancakes.

I grew up in a house where the kitchen was always loud—pots clanging, family arguing over who got the last bite, that kind of thing. My grandma was the queen of comfort food, and she’d have me rolling out dough before I could even reach the counter. I’ve been hooked ever since. In my 20s, I bounced around—Mexico, Italy, Thailand—eating everything I could and scribbling down ideas on whatever was handy. One time, I spilled lime zest into some cornbread batter by accident, and it turned out so good I still make it. That’s me in a nutshell: happy mistakes and all.

I started conrecipes.con because I was tired of seeing people scared of cooking. I’m no pro—just someone who’s burned enough pans to know what works. I want you to feel like you can do this too, no stress.

“Con”? It’s a play on words, I guess. Con-fidence to try stuff, con-viction that food should taste awesome, and maybe a little con to sneak some flavor into your day. Like, I’ve got a lasagna recipe that’ll trick your kids into eating spinach—they’ll never know. It’s the good kind of sneaky.

When I’m not cooking, I’m usually digging through thrift stores for old cookbooks—those stained, dog-eared ones are the best. I’ve got a jar of kimchi fermenting on my counter that my neighbors swear by, and yeah, I daydream about being on TV, making some celebrity eat my weirdest dishes. It’s a long shot, but whatever.

This site’s my way of saying, “Hey, come hang out and cook something with me.” I write these recipes like I’d tell them to a friend—nothing fussy, just what works. If you’ve got a twist on one or a total flop to share, hit me up in the comments. I love hearing what you’re up to.

So yeah, that’s me. Grab a spoon, turn on some music, and let’s make something tasty. No pressure—just good eats.

Take care,

Val

Why Sourdough Discard Pancakes are a Game Changer

Let’s talk about sourdough discard pancakes. Moreover, these aren’t just any pancakes; they’re a revelation. Furthermore, if you’re already baking sourdough bread, you know the drill: you feed your starter, and then you’re left with discard. Additionally, instead of tossing it, you can transform it into fluffy, tangy pancakes. Moreover, it’s a zero-waste win!

Moreover, these pancakes have a unique flavor that regular pancakes just can’t match. For instance, the fermentation process adds a subtle tang that complements sweet toppings perfectly. Therefore, you get a delightful balance of flavors that makes breakfast (or brunch, or dinner – no judgment here!) something special. Furthermore, if you’re looking for more baking inspiration, you might love this Classic Banana Bread Recipe.

Mastering the Sourdough Discard Pancake Batter

The key to amazing sourdough discard pancakes lies in the batter. Firstly, you want to ensure it’s not too thick or too thin. Therefore, aim for a consistency that’s pourable but still has some body. Furthermore, a good rule of thumb is that the batter should slowly drip off your spoon.

Secondly, don’t overmix the batter. Therefore, a few lumps are perfectly fine. However, overmixing can develop the gluten, resulting in tough pancakes. Moreover, nobody wants tough pancakes! Additionally, letting the batter rest for about 10-15 minutes before cooking can also improve the texture. You can find great tips and tricks over at King Arthur Baking for more inspiration.

Cooking Sourdough Discard Pancakes to Perfection

Cooking sourdough discard pancakes is simple. Firstly, preheat your griddle or pan over medium heat. Furthermore, a light coating of butter or oil will prevent sticking. Therefore, ensure the surface is hot before pouring the batter.

Secondly, pour about ¼ cup of batter onto the hot surface for each pancake. Moreover, cook until bubbles form on the surface and the edges look set. Then, flip and cook for another 2-3 minutes, or until golden brown. Finally, for more delicious and easy breakfast ideas, consider checking out these easy meals you can make even while traveling.

Finally, you can find even more techniques and tips online, like at Allrecipes.

Creative Variations and Delicious Toppings

One of the best things about sourdough discard pancakes is their versatility. Furthermore, you can easily customize them with different mix-ins and toppings. For example, add blueberries, chocolate chips, or chopped nuts to the batter. Therefore, this will elevate your pancake game.

Secondly, for toppings, the possibilities are endless. Moreover, classic maple syrup is always a winner. However, you can also try fresh fruit, whipped cream, chocolate sauce, or a sprinkle of powdered sugar. Furthermore, if you are looking for something to drink with your amazing pancakes you can try this Cranberry Pineapple Fizz Recipe. Finally, be sure to check out Simply Recipes for even more great topping ideas!

Sourdough Discard Pancakes Recipe

Ingredients:

• 1 cup sourdough discard (unfed starter)
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk (or buttermilk for extra tang)
• 2 tablespoons melted butter, plus more for greasing

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the sourdough discard, egg, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Let the batter rest for 10-15 minutes.
5. Preheat a lightly oiled griddle or frying pan over medium heat.
6. Pour ¼ cup of batter onto the hot surface for each pancake.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip and cook for another 2-3 minutes, or until golden brown.
9. Serve immediately with your favorite toppings.

Tips and Tricks:

• For extra fluffy pancakes, separate the egg and whisk the egg white until stiff peaks form. Gently fold it into the batter before cooking.
• If you want a tangier flavor, use buttermilk instead of milk.
• Don’t overcrowd the pan; cook the pancakes in batches to ensure even cooking.
• Keep cooked pancakes warm in a preheated oven (200°F) until ready to serve.

Ingredient	Amount
Sourdough Discard	1 cup
All-Purpose Flour	1 cup
Sugar	1 tablespoon
Baking Powder	1 teaspoon
Baking Soda	½ teaspoon
Salt	¼ teaspoon
Egg	1 large
Milk	1 cup
Melted Butter	2 tablespoons

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Frequently Asked Questions

Can I use cold sourdough discard straight from the fridge?

Yes, you can. However, letting it sit at room temperature for about 30 minutes before using can help the pancakes rise better.

What can I add to my sourdough discard pancakes?

You can add blueberries, chocolate chips, bananas, or even a dash of cinnamon to the batter. The possibilities are endless!

Can I freeze sourdough discard pancakes?

Yes! Let them cool completely, then layer them between sheets of parchment paper in a freezer-safe bag or container. They can be reheated in the toaster, oven, or microwave.

Why are my sourdough discard pancakes flat?

This can happen if your batter is too thin or if your baking powder is old. Make sure your batter has a slightly thick consistency, and always check the expiration date on your baking powder.

Can I use different types of flour?

Yes, you can experiment with whole wheat flour or gluten-free flour blends. However, keep in mind that this may affect the texture and rise of the pancakes.