Sourdough Discard Pancakes

3 years ago, I checked out this really old, and beautiful sourdough cook book from the library. In a time of judging each bake so harshly and feeling the pressure to use the trendiest ingredients, it really changed the way I see food, grocery shopping and the beauty of simplicity.

Sourdough is rooted in the story of sustainability and using what you have. It allows us to stretch our grocery inventory while still adding billions of healthy bacteria to our gut. No fuss or frills or fancy recipes, just simple ingredients using what you have to nourish yourself and your family. I wanted to share my discard pancake recipe we’ve used over the years, each time tweaking the recipe based on what we had. My favorite adaptation? Adding lemon zest! We had a surplus of lemons last summer and boy, was it good.

Ingredients

1 cup sourdough discard
1 cup buttermilk, or milk (you can also make your own buttermilk by adding vinegar to your milk and letting sit)
2 eggs lightly beaten
2-3 tablespoons of sugar, honey or maple (depending on families’ sweet tooth)
1 teaspoon vanilla
4 tablespoons melted butter or coconut oil
2 cups all purpose flour
2 tsp baking powder
1 teaspoon baking soda
1 teaspoon salt

Method

In a large mixing bowl, mix discard, milk, eggs, honey, vanilla and flour and let rest covered for 30 minutes. If you want the benefits of a fully fermented batter, let rest overnight, covered on the counter, then add the baking powder, soda and salt the next morning before you’re ready to bake. If you’re short on time like us, add ALL of the ingredients to the bowl at once and let rest 30 minutes.


Pour 1/4 cup of batter on a hot, oiled or well seasoned griddle and cook until you see bubbles forming on top and the bottom side is golden brown. We usually make a big batch and store in the freezer for up to 3 months. They can easily be made into pancakes or waffles, too! So much freedom and sustainability to be found here, friends.

Be sure to write your recipes down in your cookbook with notes of what you like about it, and ways it was significant for you. At the bottom of this recipe, the note section reads, “I felt Foxen kicking while making these today, I bet he’ll love them one day." Simple moments documented on paper to live on forever, truly making food nourishment for my heart and soul. 

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