The Sourdough Planner
A stack of four pancakes on a cream plate with maple syrup running down the side and berries alongside.

DiscardeasyNew recipe

Discard pancakes

Sourdough discard pancakes that are light, fluffy, and ready in 20 minutes. The discard adds a gentle tang that makes these taste more complex than any regular pancake mix, and uses up starter you would otherwise throw away. One bowl, no mixer, no fermentation wait. The best use of discard on a weekend morning.

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Ingredients

Makes about 8 pancakes

  • Sourdough discard150g
  • Plain flour120g
  • Whole milk120g
  • Eggs (large)2 eggs
  • Unsalted butter (melted)30g
  • Brown sugar15g
  • Baking powder1½ tsp (6g)
  • Bicarbonate of soda (baking soda)½ tsp (3g)
  • Fine sea salt½ tsp (3g)
  • Vanilla powder2g
  • Large mixing bowl
  • Kitchen scale
  • Non-stick or cast iron pan, 24–28 cm
  • Silicone spatula, wide and flat
Alternatives, sizes and where to buy

Method

  1. 1

    Mix wet ingredients

    3 min

    In a large bowl, whisk together 150g sourdough discard, 120g whole milk, 2 eggs, 30g melted butter, 15g brown sugar, and 2g vanilla powder until smooth and combined. The discard may look lumpy at first ~ keep whisking until the mixture is uniform.

  2. 2

    Add dry ingredients

    2 min

    Add 120g plain flour, 1½ tsp (6g) baking powder, ½ tsp (3g) bicarbonate of soda (baking soda), and ½ tsp (3g) fine sea salt to the wet mixture. Stir with a fork or spatula until just combined ~ stop as soon as no dry flour is visible. The batter will be lumpy. That is correct. Do not overmix.

  3. 3

    Rest the batter

    5 min

    Leave the batter to rest uncovered for 5 minutes while you preheat the pan over medium heat. Do not stir the batter again after this point.

  4. 4

    Cook

    15 min

    Lightly butter or oil the pan. Pour approximately 60ml of batter per pancake. Cook on medium heat until bubbles form across the entire surface and the edges look set ~ approximately 2–3 minutes. Flip once and cook for 1–2 minutes more until golden. Do not press down on the pancake after flipping. Keep cooked pancakes warm in an oven at 80°C while you cook the rest.

  5. 5

    Serve

    2 min

    Serve immediately stacked with your choice of toppings ~ maple syrup, fresh fruit, yoghurt, or a dusting of icing sugar. Pancakes are best eaten straight from the pan. If serving a group, keep cooked pancakes warm at 80°C in the oven on a tray until all are done.

Keeping it

  • Up to 2 days in the fridgeStacked with parchment in an airtight container. Best straight from the pan.
  • Up to 2 months in the freezerStacked with parchment, in a bag.
  • Warm it upIn the toaster from frozen, or in a dry pan for 1 minute per side. Not in the microwave.

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