Sourdough Discard Pancakes and Waffles Recipe

Start your morning with a stack of these fluffy, slightly tangy pancakes or waffles made from sourdough discard. They're deliciously crispy on the outside, tender on the inside, and perfect with a pat of butter and a drizzle of maple syrup.

RECIPESINGREDIENTSSOURDOUGH DISCARD RECIPES

5/27/20231 min read

This recipe is a great way to use up sourdough discard and is rated highly by those who have tried it. Enjoy the rich, tangy flavor of these pancakes and waffles.

Sourdough Pancakes and Waffles from Discard

Ingredients

  • 1 cup sourdough discard (straight from the fridge is fine)

  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup buttermilk (you can substitute with 1 cup milk + 1 tablespoon white vinegar, let it sit for 5 minutes)

  • 1 large egg

  • 2 tablespoons unsalted butter, melted and cooled slightly

  • Additional butter or oil for the pan or waffle iron

Instructions

  1. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  2. Add the Sourdough Discard: Stir in the sourdough discard until just combined.

  3. Add the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour this mixture into the dry ingredients and stir until just combined again. It's okay if there are a few lumps - overmixing can lead to tough pancakes or waffles.

  4. Rest the Batter: Let the batter rest for about 10 minutes. This allows the sourdough discard to react with the baking powder and soda, making your pancakes and waffles extra light and fluffy.

  5. Cook the Pancakes or Waffles:

    • For pancakes, heat a large skillet or griddle over medium heat and add a bit of butter or oil to coat the surface. Once hot, pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.

    • For waffles, preheat your waffle iron according to its instructions and lightly coat with non-stick spray if necessary. Pour enough batter to fill the waffle plates without overflowing, close the iron, and cook until the waffle is golden brown and crisp.

  6. Serve: Serve the pancakes or waffles warm with your favorite toppings, such as fresh fruits, maple syrup, or a dusting of powdered sugar.

Enjoy this delicious and resourceful recipe that makes the most of your sourdough discard. Happy cooking!

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