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Creating a functional sourdough starter from scratch is a great accomplishment for any baker. However, the process usually leaves a lot of discard that one has to either make use of or throw away. With today’s economy and issues, the thought of wasting flour in such a way is maddening. So I wanted to come up with some ways of using sourdough discard. My recipe for sourdough blueberry pancakes is a great solution.
Not only is this recipe good for using up sourdough discard, it is delicious. Sourdough starter adds a more complex flavor profile and gives a texture that basic pancake recipes simply do not have. When you add fruit like blueberries to the mix, it truly creates a treat that cannot be mimicked. You will definitely want to save this Sourdough Discard Blueberry Pancake recipe.
Table of Contents
Why You’ll Love These Pancakes
Great use for sourdough discard – No waste, but all the flavor. Taking care of and feeding a starter usually yields a lot of sourdough discard to handle. Unless you bake a lot, discard just piles up. This recipes allow you to use up that sourdough discard as you raise your starter to maturity. As sourdough bakers, it is important to have a good sourdough discard recipe or two under your belt.
Light and fluffy texture with a gentle tang. The fermentation process of sourdough produces lactic acid which gives fermented products like sourdough starter, yogurt, kimchi, and other ferments their distinctive tang. This lactic acid also breaks down gluten and starches which creates a softer more fluffy texture.
Simple pantry ingredients you likely already have. Most pancake recipes use item most people already have on hand and this recipe is no exception. The only ingredient that most people would not have on hand is the sourdough starter. Though if you don’t have that on hand, you most likely would not be look at this recipe.
Family-friendly and easy to customize. Because this recipe works so well with additives, you can add any type of fruit or toppings that your family likes. You can substitute blueberries for strawberries, chocolate chips, cinnamon sugar, and etc. This is truly a ‘choose your own adventure’ type of recipe.
Great way to use up frozen fruit. This pancake recipe is extremely versatile so it is very good for using up frozen and ripe fruit. I love blueberries so blueberry pancakes was a no-brainer.
Perfect for make-ahead breakfasts or weekend brunch. The pancake reheat like a dream. I usually with makes them. I will then freeze them in stacks of 3. Then I can simply pop them in the microwave or oven. They will taste just as good as if you made them fresh.
What Is Sourdough Discard?
Sourdough discard is the portion of starter removed before feeding. Discard usually is not as active as it is depleted of food. While it’s not strong enough to leaven bread on its own, it’s full of flavor and perfect for recipes like pancakes, waffles, muffins, and quick breads. Using sourdough discard in this pancake recipe adds a mild tang and complex flavor that balances beautifully with sweet toppings and fruit. Follow my fool-proof recipe to learn how to make pancakes.
Ready to try the recipe? Check out my list Baker’s Best Friend to see recommended items.
Notes: You can use active starter in this recipe also.
Tips for the Best Sourdough Discard Blueberry Pancakes
- Don’t overmix the batter—this will keep pancakes tender. We want to minimize gluten production.
- Let the batter rest for 5–10 minutes before cooking for extra fluffiness. This allows any gluten produced from mixing to relax.
- Cook on medium heat to ensure the centers cook through without burning.
- If you use a not-so-good pan, use a little oil to help pancakes release. This making flipping easier. You can also try oiling the front of your spatula. This stops the pancakes from sticking to the spatula when you are flipping them.
- Pancakes are ready to flip when you see bubbles forming on top of the side that has not been cooked (raw side).
Variations & Substitutions
- Whole wheat: Replace half the flour with whole wheat flour. This gives a bit more complexity to the flavor and great for someone trying to add more grain to their diet. This variation is also good for adding extra protein. I will usually add a bit of vanilla whey protein powder to whole wheat pancakes when I want an extra protein boost.
- Dairy-free: Use plant-based milk and oil instead of butter. This pancake recipe works very well with plant based additives as it is not relying on the sourdough discard for leavening.
- Lemon blueberry: Add a little lemon zest to the batter. This adds brightness and brings these pancakes to the realm of a Spring treat.
- Chocolate chip: Swap blueberries for chocolate chips—or use both. I am not biggest fan of the combination of fruit and chocolate, but these pancakes truly are something you can make your own.
Topping Ideas
These pancakes are delicious on their own, but toppings take them to the next level:
- Maple syrup or honey- Classics never get old and are always appreciated in my book.
- Fresh blueberries or mixed berries – The natural sweet of berries and fruits is a good alternative when you want something tasty but want to minimize the extra sugars of syrups and honey.
- Whipped cream or Greek yogurt- This is a nice topping but, I like it paired with other toppings. Though you most certainly can enjoy pancakes with just whipped cream or Greek yogurt.
- Lemon zest for brightness- I love this combination with blueberries. Lemon zest add a more spring brightness to this recipe
- A dusting of powdered sugar- Very simple but another classic.
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Blueberry Sourdough Discard Pancakes
Equipment
- measuring cups
Ingredients
- 2 tbsp sourdough discard
- 2 tbsp butter, melted
- 1 tbsp sugar
- 1 large egg
- 1 cup whole milk
- 1 tsp vanilla extract
- ¾ cup blueberries fresh or frozen (thawed)
- 1½ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- To a large bowl, add the sourdough discard, butter, sugar, and egg. Mix vigorously until discard dissolves.
- Pour in the milk and vanilla. Mix until mixture is uniform.
- Add in the blueberries. Crush a few to give off their color.
- To the wet mixture, add the flour, baking soda, and baking powder.
- Mix until just combined. Do Not Over-mix. (See notes*)
- Bring a griddle or pan to 350℉. Pour in pancake ¼ of a cup at a time.
- When you see bubble begin to form on top of raw dough, it is time to flip pancake.
- Cook the other side thoroughly.
- Serve with fresh fruit or your favorite syrup.
- Enjoy!!
Notes
Nutrition
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