Sourdough Pancakes

It's a sourdough baker's constant conundrum: What to do with all that discard? Lucky for us, the answer is quite simple: pancakes. With the addition of sourdough discard, the breakfast and brunch staple becomes pleasantly chewy with a light texture and sweet, tangy flavor.

If you already have sourdough starter in your refrigerator, this recipe comes together easily. But it does require some planning ahead since the pancake batter has to sit on the countertop overnight. Come morning, you simply mix in the other ingredients and get them on the griddle.

Why Does the Batter Need to Sit Overnight?

Like sourdough bread, these pancakes start with a sponge (also called the levain or preferment) made from the discard, flour, and milk. Leaving the sponge to sit overnight allows time for the wild yeast to do its work, leaving you with a bubbly mixture that'll add the wonderful tang that sourdough is known for.

Once you're ready to mix everything together in the morning, be sure to check that the melted butter is completely cooled (but still liquid) before adding it to the batter. If warm butter combines with cold ingredients, it will solidify into clumps.

The Secret to Perfectly Light and Golden Sourdough Pancakes

It's all in the heat. The key to cooking up golden, yet light pancakes is an even low heat. This is especially important for sourdough pancakes because the batter is thicker and therefore takes more time to cook through than typical pancakes. If the heat is too high, the pancakes will burn on the outside while remaining uncooked on the inside.

What to Serve With Sourdough Pancakes

Serve these sourdough pancakes with some fresh berries and maple syrup, or top them with powdered sugar, butter, or fruit syrup. Complete your meal with crispy bacon or your favorite breakfast sausage.