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sourdough discard pancakes recipe
- Total Time: 45 minutes
- Yield: 12–16 pancakes (4–6 servings) 1x
- Diet: General
Description
This recipe creates golden, fluffy sourdough discard pancakes with a delightful hint of cardamom and orange, perfect for busy families looking to use leftover sourdough starter for a stress-free breakfast.
Ingredients
Scale
- 240 grams (1 cup) sourdough discard, active or inactive
- 200 grams (1.5 cups) all-purpose flour
- 30 grams (2 tablespoons) granulated sugar
- 10 grams (2 teaspoons) baking powder
- 5 grams (1 teaspoon) baking soda
- 3 grams (0.5 teaspoon) fine sea salt
- 2 grams (1 teaspoon) ground cardamom
- 1 large egg
- 240 milliliters (1 cup) whole milk
- 55 grams (0.25 cup) unsalted butter, melted, plus extra for cooking
- 5 milliliters (1 teaspoon) alcohol-free vanilla extract
- 5 milliliters (1 teaspoon) orange blossom water
- 40 grams (0.25 cup) unsalted pistachios, roughly chopped, for garnish
- Finely grated zest of 1 medium orange, for garnish
- 60 milliliters (0.25 cup) light simple syrup, for drizzling
Instructions
- Whisk Dry Ingredients: In a large mixing bowl, combine 200 grams (1.5 cups) all-purpose flour, 30 grams (2 tablespoons) granulated sugar, 10 grams (2 teaspoons) baking powder, 5 grams (1 teaspoon) baking soda, 3 grams (0.5 teaspoon) fine sea salt, and 2 grams (1 teaspoon) ground cardamom. Whisk these together until they are well combined and light in color.
- Combine Wet Ingredients: In a separate medium bowl, whisk together 240 grams (1 cup) sourdough discard, 1 large egg, 240 milliliters (1 cup) whole milk, 55 grams (0.25 cup) melted unsalted butter, 5 milliliters (1 teaspoon) alcohol-free vanilla extract, and 5 milliliters (1 teaspoon) orange blossom water. Whisk until the mixture is smooth and evenly blended.
- Mix Wet into Dry and Rest Batter: Pour the wet ingredients into the dry. Using a spatula, mix gently until just combined. A few lumps are perfectly fine and even desired for tender pancakes; do not overmix, as this can lead to tough results. Let the batter rest for 10 minutes at room temperature to allow the leavening agents to activate.
- Cook the Pancakes: Heat a large griddle or a 10-inch non-stick frying pan over medium heat (approximately 175°C (350°F)). Lightly grease the surface with a small amount of melted butter. Pour about 60 milliliters (0.25 cup) of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown, the edges look set, and bubbles appear on the surface before you flip. Continue cooking for another 1-2 minutes until thoroughly cooked through. Repeat with the remaining batter.
Notes
If the batter seems too thick after resting, splash in 1-2 tablespoons of milk. Dry ingredients can be pre-mixed and stored in an airtight container for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 500 calories
- Sugar: 25 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 92 mg