Bake

Sourdough Discard Pancakes

by:
September 25, 2020
5
6 Ratings
Sourdough Discard Pancakes
Photo by Mimo Ahmed
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4-6
Author Notes

This recipe is by Mimo Ahmed. —Food52

What You'll Need
Watch This Recipe
Sourdough Discard Pancakes
Ingredients
  • ½ cups sourdough starter
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 eggs
  • 1 teaspoon baking soda
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 3 peeled and halved pears (you could use whatever seasonal fruit you have on hand)
  • Maple syrup and butter, for serving
Directions
  1. The night before you plan to make this pancake, mix your sourdough starter with the flour and milk, then let it sit overnight at room temperature, covered with a cloth.
  2. The morning of, stir your fermented flour and milk mixture well. Add the eggs, baking soda, brown sugar, cinnamon, and salt. Mix well.
  3. Place a cast-iron skillet inside the oven and heat to 450°F.
  4. When the oven is hot, remove the skillet, add 1 tablespoon butter, and swirl until melted. Sprinkle in a very thin layer of your favorite sugar, then add your fruit to the bottom of the pan. Add the pancake batter.
  5. Return the pan to the oven for 15 to 20 minutes. The pancake is ready when the top is evenly browned and the edges are crisp.
  6. Flip your sourdough pancake onto a plate, fruit side up, and serve hot with maple syrup and butter on top.
Tags:

See what other Food52ers are saying.

  • Deborah Lowry
    Deborah Lowry
  • Chelsea Hunt
    Chelsea Hunt
  • Diane
    Diane
  • Jesse Schaefer
    Jesse Schaefer

Popular on Food52

13 Reviews

Deborah L.
Deborah L. August 11, 2024
Just want to add that I used this batter to make regular pancakes and it was the best recipe I've used so far for sourdough pancakes. But next time I have pears...
 
Diane
Diane May 21, 2023
Absolutely delicious! I would love to receive the nutrition information for I have to document what I eat. Thank you.
 
Chelsea H.
Chelsea H. March 1, 2021
I'm very excited to try this. Why size cast iron pan are you using?
 
Jesse S.
Jesse S. March 6, 2021
I've done it in a variety of pans... it's pretty flexible depending on the thickness you want. Typically I think I've split the batter between a 9" pan and a 5" pan.
 
Jesse S.
Jesse S. January 28, 2021
This has become my favorite way to do sourdough pancakes... sort of mashup of a SD pancake and a dutch baby. Love that it's pretty hands-off (was a great choice for Christmas morning!). It's also very adaptable (I have subbed whey, buttermilk, almond milk for some or all of the milk; different fruits; whole wheat or white whole wheat for some or all of the flour)... And of course it's soooo tasty... There is a very similar recipe on NYT cooking but the method in this recipe is simplified, so it's my go to. I usually cut back the sugar since we serve with maple syrup.
 
mimolette
mimolette November 29, 2020
This is a great recipe. Wonderful for being able to do largely ahead of time. I’ve tried other recipes using sourdough starter but they were either too soury or too clunky. This one is light both in texture and taste. Also a great video filling in for the text version.
 
Olga
Olga October 12, 2020
I made this today & was blown away on how good it is, so much so that I plan to make it again at a family New Years Day brunch gathering. I’m certain that my sisters r going to want to also make this recipe unfortunately they’re not sourdough owners like me so how could they sub the sourdough starter??
 
jacrae
jacrae October 11, 2020
Wow! This pancake was fantastic! I love sourdough pancakes but these are a step above those. I used apples instead of pears and it was so good. I will definitely be making this a part of our weekend breakfasts from now on!
 
jacrae
jacrae October 11, 2020
Wow! This was fantastic! I love sourdough pancakes but these are a step above those. I used apples instead of pears and it was so good. I will definitely be making this a part of our weekend breakfasts from now on!
 
Kelsey
Kelsey October 10, 2020
Wow this was so good. The only thing I changed was the amount and kind of liquid used - I used maybe closer to 1.5 or two cups of buttermilk (I just happened to have it). When I just used one cup, the batter was looking too thick to be pancake batter so I adjusted the liquid amount until it was less doughy.
 
Grace T.
Grace T. September 30, 2020
hi there, your recipe says 1 cup of milk but looks like you have used 2 cups in your video (the measuring cup you used has a 2-cup capacity) ....can you please clarify?
 
mimoahmed
mimoahmed October 9, 2020
Hi Grace, my measuring cup is 1 Cup (8oz). It looks bigger than it is on camera.

Mimo
 
Grace T.
Grace T. October 9, 2020
Thanks for confirming!