Sourdough Pancakes Made with Discard

Fluffy sourdough pancakes are a delicious way to use your extra discard or active starter. They ferment overnight making breakfast easy and nourishing!

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As a kid, I always loved it when my parents made pancakes on the weekend. They were such a treat!

As an adult, I still love a stack of pancakes. These days I turn to my sourdough starter to provide a more nourishing and digestible alternative.

Are sourdough pancakes healthy?

Taking time to let this recipe for sourdough pancakes ferment overnight does make it a healthier choice.

When the batter has time to ferment, the bacteria and wild yeast in the starter(even discard) begin to break down or predigest the ingredients.

One of the main components that fermentation breaks down is phytic acid. Phytic acid binds with vitamins and minerals in the body and flushes them out before the body can use them. Over time, eating non-fermented grains will lead to nutrient deficiencies.

Fermenting also increases the number of vitamins, minerals, and fiber in the finished product. It also considered a prebiotic which supports a healthy gut flora.

Pair your pancakes with some type of protein to give you and your family a balanced start to the day.

Tools Needed

• Kitchen Scale for measuring ingredients
• Large mixing bowl with a lid for storing the batter overnight
• 1 cup measuring cup for the milk
• Teaspoon-sized measuring spoon for the baking powder and baking soda
• Whisk to mix the batter

Ingredients

• 240 grams sourdough starter – Discard and active both work. Just be sure it is 100% hydration.
• 2 large eggs – Pasture-raised will provide you with the most nutrients
• 1 cup of milk – I find the whole milk works best.
• 43 grams of melted butter – Grass-fed butter, like Kerrygold, is the most nutritious choice.
• 190 grams of all-purpose unbleached flour – I like to use einkorn, especially if I was not able to do an overnight ferment for the sourdough pancakes
• 20 grams coconut sugar – If you do not have coconut sugar, regular sugar will do. I like to use coconut sugar because it does not affect blood sugar as much.
• 3 grams of fine sea salt – Redmond is my favorite!
• 2 teaspoon baking powder – Added just prior to cooking.
• 1 teaspoon baking soda – added just prior to cooking

How to make sourdough pancakes

For overnight preparation follow these steps:

1. Combine all the ingredients except for the baking powder and banking soda. Whisk, cover and chill overnight.
2. The next day, remove the batter from the frig 30 minutes before you are ready to make pancakes.
3. After 30 minutes, add baking powder and baking soda to the batter. Whisk well. If the batter is too thick, add more milk until you have a pourable consistency
4. Allow to sit for 5-10 minutes to activate.
5. Preheat a cast iron skillet or griddle over medium heat. Preheat the oven to 175 degrees.
6. Once the batter has rested, add butter to the skillet if needed. Pour batter onto heated skillet. Cook 1-2 minutes until bubbles form, then flip. Cook an additional minute or so. Adjust heat as needed.
7. Place cooked sourdough pancake on a wire rack in the warm oven.
8. Continue to cook until all batter is used.
9. Serve with butter and maple syrup. Fresh berries would be good too.

For same day preparation:

1. In a large bowl, whisk together the dry ingredients.
2. Add the wet ingredients, whisking until everything is incorporated.
3. Cook as directed above.

Why do an overnight fermentation?

Overnight sourdough pancakes are thick and fluffy. Let’s not forget they are delicious too!

But those are not the only great things about them.

As I mentioned previously, the long fermentation will make the pancakes more digestible and provide the body with more nutrients.

How to meal prep

You can easily incorporate making this recipe for sourdough pancakes into your weekly meal prep session.

I can see it being done in a number of ways.

1. Mix up the batter during your meal prep time so it is ready to make the next day.
2. Mix the batter the night before you will be doing meal prep. Cook the pancakes and store them as suggested below.
3. Mix a double batch of batter. Cook them all, and eat as many as you want. Then store the leftovers as suggested below.

Pick what works best for you!

Storing and reheating sourdough pancakes

If you have pancakes left over, you can store them in a glass container with a lid, I like the snaplock kind, in the frig for up to a week.

Additionally, you can freeze them for up to 3 months. Here’s how:

• Let them cool completely
• Place them in a single layer on a parchment-lined sheet pan
• Place in the freezer for 20 minutes
• Transfer to a zip-top bag and return to the freezer

They can be reheated with a toaster or toaster oven. We do not have a toaster, so I always use the toaster oven. To reheat sour pancakes from the frig, I select the toast option at 250 degrees and toast for 3-5 minutes.

According to my almost 4-year-old, these are good cold, straight from the frig! If you like them that way, you go for it too!!

Tips for fluffy pancakes

Do not over stir the batter, a few lumps are okay.

Be sure to allow the baking powder and soda to activate by letting the mixture sit for 5-10 minutes.

Adjust the heat of your skillet as needed. You do not want the pan to be too hot that the bottom burns before bubbles form.

When you make these, don’t forget to tag me on social media!

Let me know in the comments what your favorite topping is for sourdough pancakes! Mine is lots of butter and pure maple syrup, and a side of bacon or sausage. Yum!