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Fluffy Sourdough Discard Pancakes
Discover how to make perfectly fluffy Sourdough Discard Pancakes with two easy preparation methods, overnight or same-day. You can also use active sourdough starter, making this accessible for all schedules and sourdough journeys. These incredibly tangy and delicious pancakes are made entirely from plant-based ingredients, making them a fan favorite with vegans and omnivores alike.This recipe was adapted and veganized from The Clever Carrot’s Sourdough Pancake recipe.
Servings: 3 servings
Ingredients
- 1 cup (145g) all-purpose flour
- 1 ½ tbsp (26g) pure cane sugar
- 1 tbsp (8g) ground flaxseed
- ¼ tsp (1g) salt
- 1 cup (8 oz) unsweetened soy milk divided, plus more as needed
- ½ cup (100g) active sourdough starter or discard
- 1 tbsp (10g) melted vegan butter or oil plus more for frying
Next-Day or Same-Day Ingredients
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) baking soda
Toppings
- maple syrup, fresh fruit, vegan butter plus other toppings of choice
Instructions
Overnight Method
- Add the all-purpose flour, cane sugar, ground flaxseed, and salt to a large mixing bowl. Whisk to combine.
- Add ¾ cup of soy milk, sourdough starter, and vegan butter and whisk until combined.
- Cover the bowl with plastic wrap and refrigerate it overnight.
- In the morning, fry the pancakes. Heat a cast iron or non-stick skillet or griddle over medium-high heat until hot.
- Remove the plastic wrap cover from the mixing bowl. Add the baking powder, baking soda, and the remaining ¼ cup of soy milk. Whisk to combine, adding more milk to thin if necessary. The batter should be thick, yet pourable.
- Reduce the heat to medium-low and grease the skillet or griddle with vegan butter.
- Scoop the batter onto the hot pan in 1/3 cup increments. Cook for 2-3 minutes or until bubbles begin to form on the top of the pancakes and their edges begin to dry. Flip the pancakes and cook for an additional 2-3 minutes or until they are golden and cooked through.
- Transfer the cooked pancakes to a plate to serve or keep them warm in a 200°F oven.
- Repeat the cooking process with the remaining pancake batter.
- Serve the pancakes hot, topped with maple syrup, vegan butter, and fresh fruit.
Same-Day Method
- Add the all-purpose flour, cane sugar, ground flaxseed, salt, baking powder, and baking soda to a large mixing bowl. Whisk to combine.
- Add 1 cup of soy milk, sourdough starter, and vegan butter. Whisk until combined and add more milk to thin if necessary. The batter should be thick, yet pourable.
- Set the pancake batter aside as you preheat the skillet or griddle over medium-high heat. Once hot, grease the pan with vegan butter.
- Scoop the batter onto the hot pan in 1/3 cup increments and reduce the heat to medium-low. Cook for 2-3 minutes or until bubbles begin to form on the top of the pancakes and their edges begin to dry. Flip the pancakes and cook for an additional 2-3 minutes, or until they are golden and cooked through.
- Transfer the cooked pancakes to a plate to serve or keep them warm in a 200°F oven.
- Repeat the cooking process with the remaining pancake batter.
- Serve the pancakes hot, topped with maple syrup, vegan butter, and fresh fruit.
Video
Notes
Storage Directions
- Refrigerating — Leftover pancakes keep covered in an airtight container in the fridge for up to 5 days.
- Freezing — Once cooled to room temperature, stack the pancakes with small pieces of parchment paper between them and place in a freezer-safe container. Store the pancakes in the freezer for up to 3 months. Defrost them at room temperature for 15-30 minutes or reheat from frozen.
- Reheating — Warm the pancakes in the microwave on gentle heat or in a 350°F oven for 3-5 minutes or until hot.
- Consider the liquid-to-flour ratio. The exact consistency of the pancake batter will depend on the hydration level of the starter. Start by adding 8 ounces (1 cup) of soy milk and add more by the tablespoon as needed until you've achieved a scoopable pancake batter consistency.
- Selecting the type of starter. You can make the pancakes with active sourdough starter or discard, making the recipe accessible regardless of where you are with your starter. For the best flavor, I recommend using a discard that is less than 2 weeks old.
- Add the baking soda and baking powder right before cooking. These leavening agents are the secret to ultra-fluffy sourdough pancakes, but they need to be added immediately before cooking to prevent premature or over-rising. For overnight pancakes, add them to the batter as the skillet preheats; for same-day pancakes, mix them with the dry ingredients.
- Adjust the heat as needed. Preheat the skillet over medium-high heat, then reduce the heat to medium once you've scooped the pancakes onto it. This helps the pancakes cook evenly, preventing burnt exteriors or raw centers.
- Keep pancakes warm until serving. If not serving immediately, transfer the cooked pancakes to an oven-safe plate and store them in a 200°F oven for up to 30 minutes before serving.
Nutrition
Serving: 3-9 3-inch pancakes without toppings | Calories: 307kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 622mg | Potassium: 181mg | Fiber: 3g | Sugar: 8g | Vitamin A: 163IU | Vitamin C: 0.03mg | Calcium: 213mg | Iron: 3mg