Introduction to Sourdough Discard Pancakes
Every busy morning seems to call for a delicious solution that’s quick yet satisfying. That’s where my Sourdough Discard Pancakes come into play! As a mom juggling family breakfast requests and work commitments, I know how important it is to whip up something enjoyable and easy. These pancakes not only help eliminate that sourdough discard hanging out in your fridge, but they also turn breakfast into a fluffy, golden delight. Let’s savor those busy mornings a little more with this innovative twist on a classic breakfast staple!
Why You’ll Love This Sourdough Discard Pancakes
These Sourdough Discard Pancakes are a revelation for any busy kitchen! They take just 20 minutes to make, so you can easily whip them up before school or work. Each bite is a fluffy cloud of deliciousness, providing a delightful twist on traditional pancakes. Plus, using that sourdough discard means less waste, making you both a culinary hero and an eco-friendly superstar. You’re going to love how simple and scrumptious they are!
Ingredients for Sourdough Discard Pancakes
Gathering the right ingredients is the first step towards creating these delectable Sourdough Discard Pancakes. Here’s what you’ll need:
- All-purpose flour: The backbone of fluffy pancakes, adding structure and heartiness.
- Granulated sugar: A hint of sweetness that balances the tanginess from the sourdough.
- Baking powder: This helps your pancakes rise, ensuring they’re light and airy.
- Salt: Just a pinch enhances the flavors, making them pop.
- Sourdough discard: This not only adds that unique tangy flavor but helps reduce food waste.
- Milk: Brings moisture and richness to the batter.
- Large egg: Helps to bind everything together, contributing to the pancake’s texture.
- Vegetable oil: Adds moisture and ensures those pancakes cook perfectly.
For variations, think adding vanilla or mashed bananas. Exact quantities for each ingredient are listed at the bottom of the recipe!
How to Make Sourdough Discard Pancakes
Now, let’s dive into the fun part – making these Sourdough Discard Pancakes! Follow these simple steps, and you’ll have a delightful breakfast ready in no time. Trust me; each step is essential for achieving that fluffy goodness.
Step 1: Mix the Dry Ingredients
Start by combining the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl. This dry mix is the heart of your pancake batter. Each ingredient plays a role: flour gives structure, sugar adds sweetness, baking powder makes them fluffy, and salt enhances all those wonderful flavors. Whisk them together until they are fully blended. This quick step sets the foundation for tasty pancakes!
Step 2: Combine the Wet Ingredients
In another bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until smooth. The sourdough discard is the magic ingredient here, contributing a lovely tanginess. By mixing well, you’ll ensure that the egg is fully beaten and combined efficiently. This step is essential for creating that light and airy texture we’ve all come to love in pancakes. Plus, you just can’t beat the aroma of sourdough!
Step 3: Create the Batter
Now it’s time to pour the wet mixture into your dry ingredients. Gently mix the two together with a whisk until just combined. It’s crucial not to overmix – a few lumps should remain. This is the secret to fluffy pancakes! Overmixing activates the gluten in the flour, which can lead to tough pancakes instead of light and tender ones. Be kind to your batter!
Step 4: Cook the Pancakes
Heat a skillet over medium heat and lightly grease it with oil or butter. Use a ⅓ cup measurement to scoop the batter onto the skillet. Cook your pancakes until bubbles form on the surface, which takes about two minutes. Gently flip and cook for another minute or two until golden brown. Don’t rush this; each pancake deserves a moment to achieve its perfect color and texture!
Tips for Success
- Don’t overmix the batter for light and fluffy pancakes.
- Let your skillet preheat for even cooking.
- If batter is too thick, add a splash more milk.
- Keep pancakes warm in a low oven while cooking the rest.
- Customize with fruits, nuts, or spices for extra flavor!
Equipment Needed
- Large mixing bowl: Essential for combining ingredients; a glass or ceramic bowl works well.
- Medium mixing bowl: Perfect for whisking wet ingredients together.
- Whisk: Use a fork in a pinch for mixing.
- Skillet or griddle: Non-stick or cast-iron pans work great for cooking.
- Measuring cups: Accurate measurements ensure perfect pancakes every time!
Variations of Sourdough Discard Pancakes
- Blueberry Burst: Add fresh or frozen blueberries for a fruity explosion.
- Banana Bliss: Mash ripe bananas and mix them in for sweetness and a moist texture.
- Choco-Chip Delight: Sprinkle in mini chocolate chips for a decadent treat.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
- Spiced Pumpkin: Fold in pumpkin puree and a sprinkle of cinnamon for a fall-inspired twist.
Serving Suggestions
- Top your Sourdough Discard Pancakes with a dollop of whipped cream for an indulgent touch.
- Serve alongside fresh fruit like strawberries or bananas for a burst of flavor.
- Pair with maple syrup or honey for that perfect sweetness.
- Complement with crispy bacon or sausage for a savory contrast.
FAQs about Sourdough Discard Pancakes
Got questions about making Sourdough Discard Pancakes? You’re not alone! Here are some common queries to help you along the way.
Can I use any type of sourdough discard? Absolutely! Just make sure your discard has been properly fermented for the best flavor and texture.
How do I store leftover pancakes? Keep any uneaten pancakes in an airtight container in the fridge for up to three days. You can reheat them in the toaster for a quick breakfast!
Can I freeze these pancakes? Yes! Simply place cooked pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can last up to two months!
What can I serve with pancakes? Consider fresh fruit, yogurt, or a drizzle of maple syrup. The possibilities are endless!
Final Thoughts
There’s something truly magical about Sourdough Discard Pancakes that goes beyond just taste. Each fluffy bite brings warmth, laughter, and love to the breakfast table. They remind me of those cherished family gatherings, where everyone shares stories over golden pancakes and maple syrup. Using that sourdough discard not only clears out my fridge but also sparks a joy in creativity. So, whether it’s a hurried weekday morning or a slow weekend brunch, these pancakes can transform ordinary breakfast into a treasured moment. Trust me, your family will savor every bite!
Print
Sourdough Discard Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
Sourdough Discard Pancakes are a delicious and innovative way to use sourdough discard, creating fluffy pancakes perfect for breakfast.
Ingredients
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the sourdough discard, milk, egg, and oil.
- Pour the wet ingredients into the bowl of dry ingredients and whisk until JUST combined – the batter should have plenty of lumps.
- Heat a skillet over medium heat. Scoop ⅓ cup of batter and cook until the batter starts bubbling on top, about 2 minutes.
- Gently flip and cook for another 1-2 minutes or until the pancake is cooked through and golden brown. You may need to turn the heat down after the first pancake.
Notes
- Do not overmix the batter to maintain fluffy pancakes.
- You can adjust the heat as needed to prevent burning.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
