These pancakes are fluffy with a lil tang to them! After I created my own sourdough starter I didn’t know how to actually bake bread with it (which was my fault since it took my starter 18 days to be ready and I had plenty of time to learn how to use it during that time). So I decided to play around with how I could make recipes using the sourdough discard. This is the first recipe I created using the sourdough discard, and I am so thankful it was because I like to have pancakes on hand in the freezer for when we have guests over in the morning! Now, I have everything on hand to make them when we’re in a pinch! I hope you all enjoy!
Everything you’ll need to make these fluffy sourdough discard pancakes
- All Purpose Flour: this makes the pancakes texture soft! You’ll want to remove 2 Tbsp + 1 tsp from this flour so that we can make it self-rising. If you have self-rising flour on hand you can use that instead of the all-purpose and oat flour. So instead of using the all-purpose and oat flour, you would just use 4 cups of self-rising flour and not add in the baking powder or salt later.
- Oat Flour: fiber-rich grain that I like to mix in with my all-purpose flour because it is lower on the glycemic index (I learned this trick from my grandma). If you don’t have oat flour on hand, it is super easy to make, you just blend up rolled oats until it is a fine powder. If you’d like to watch a demo you can check out my how-to video on instagram here. However, you can also sub for another flour of your choice.
- Sourdough Discard: this is what gives the pancakes their delicious tang! Plus sourdough discard is actually lower on the glycemic index because it produces acetic, propionic, and lactic acid which during baking reduce starch availability. It can also help with digestion.
- Baking Staples: if you aren’t using self-rising flour, don’t forget the baking powder and salt. These are gonna help our pancakes to rise and provide a fluffy, full texture!
Fluffy Sourdough Discard Pancakes
These pancakes are fluffy with a lil tang to them! After I created my own sourdough starter I didn't know how to actually bake bread with it (which was my fault since it took my starter 18 days to be ready and I had plenty of time to learn how to use it during that time). So I decided to play around with how I could make recipes using the sourdough discard. This is the first recipe I created using the sourdough discard, and I am so thankful it was because I like to have pancakes on hand in the freezer for when we have guests over in the morning! Now, I have everything on hand to make them when we're in a pinch! I hope you all enjoy!
Ingredients
- 2 cups all-purpose flour, * remove 2 Tbsp + 1 tsp so we can make this self-rising
- 2 cups oat flour, *can also be subbed for all purpose flour
- 2 Tbsp baking powder, *to make the flour self-rising
- 1 tsp salt, *to make the flour self-rising
- 1 cup sourdough discard
- 3 1/2 cup milk + 1/4 cup
- 2 eggs
- 1 Tbsp canola oil
- nonstick cooking spray
Toppings
- blueberries
- chocolate chips
- bananas
- strawberries
Instructions
- Sift flours, baking powder and salt into a big bowl. *note remember to only add baking powder and salt if you are not using self-rising flour!
- In a separate bowl, mix together sourdough discard, 1/4 cup of milk, eggs and canola oil together.
- Add 3 1/2 cups of milk to the flour, use a whisk to stir it gently into the flour.
- Pour in your egg mixture to the flour & continue whisking. Be sure not to over-whisk, we are trying to avoid whipping air into the pancake batter.
- Turn on your skillet. Once your skillet is hot, spray nonstick spray on it and take spoonfuls of batter and pour it onto the skillet (if you want, add your desired toppings now or wait to top once cooked). *Make sure to add nonstick spray to your skillet in between every pancake so that they don't stick to the pan*
