Sourdough Discard Pancakes and Waffles

Oh, the agony of pouring that precious sourdough discard down the drain! I used to hate wasting mine until I discovered this magical sourdough discard recipe that turns leftovers into the fluffiest pancakes or crispiest waffles you’ll ever taste. Seriously, why wasn’t I doing this sooner?

What I love most about this recipe – besides stopping that guilty feeling when discarding starter – is how beautifully forgiving it is. Unlike finicky sourdough bread, these pancakes welcome sleepy-eyed morning mistakes. Burned the first one? No problem! Batter too thick? Just splash in milk. That tangy sourdough flavor shines through whether you’re making lazy Sunday pancakes or quick weekday waffles.

The best part? You’re already halfway there with discard sitting in your fridge. In fifteen minutes flat, you’ll transform what would’ve gone to waste into golden breakfast magic. Trust me, once you try this, you’ll start hoarding discard just to make it again!

Why You’ll Love This Sourdough Discard Recipe

This recipe is my go-to for so many reasons:

• No waste! That sourdough discard sitting in your fridge? It’s about to become breakfast gold.
• Quick & easy. Five minutes of prep, and you’re flipping pancakes or pouring waffle batter.
• Forgiving. Too thick? Add milk. Too thin? Toss in a spoonful of flour. It’s hard to mess up!
• That tangy flavor. The sourdough gives these pancakes and waffles a depth of flavor store-bought mixes can’t touch.
• Versatile. Sweet or savory, pancakes or waffles—it’s all delicious.

Seriously, once you try this, you’ll never look at sourdough discard the same way again.

Ingredients for Sourdough Discard Pancakes or Waffles

Grab these simple ingredients from your kitchen – I bet you have most of them already! The magic happens when they come together with your discard:

• 1 cup sourdough discard (straight from the fridge is fine – no need to feed it first!)
• 1 large egg (room temperature blends in smoother)
• 2 tbsp melted butter (cooled slightly – hot butter will cook the egg!)
• 1 tbsp sugar (or honey/maple syrup if you prefer)
• 1/2 tsp salt (balances the tang perfectly)
• 1/2 tsp baking soda (our fluffy-maker!)
• 1/4 cup milk (any kind – add gradually if your batter needs thinning)

See? Nothing fancy – just pantry staples plus that discard you were going to toss. Now let’s make some magic!

How to Make Sourdough Discard Pancakes or Waffles

Okay, let’s get cooking! This recipe couldn’t be simpler – just a few easy steps between you and sourdough breakfast bliss. The secret? Don’t overthink it. Sourdough discard pancakes are wonderfully forgiving, so relax and enjoy the process.

Mixing the Batter

First, grab two bowls – one for wet ingredients, one for dry. In the larger bowl, whisk together your sourdough discard, egg, and melted butter until smooth. In the smaller bowl, mix the sugar, salt, and baking soda. Now here’s the magic: gently fold the dry ingredients into the wet. Don’t overmix! A few lumps are totally fine – they’ll disappear while cooking.

Cook Pancakes or Waffles

For pancakes: Heat your griddle or pan over medium-low heat (trust me, lower heat prevents burning!). Drop batter by 1/4 cupfuls and cook until bubbles form on top and edges look set – about 2-3 minutes. Flip carefully and cook another minute until golden.

For waffles: Fire up your waffle iron to medium-high. Brush lightly with oil or butter, then pour batter onto the center (it’ll spread). Close the lid and don’t peek! Cook until steam stops escaping – about 4-5 minutes for perfectly crisp waffles.

Tips for Perfect Sourdough Discard Pancakes

Want to take your pancakes from good to *chef’s kiss*? Here are my tried-and-true tips:

• Let the batter rest for 5-10 minutes. It gives the baking soda time to work its fluffy magic.
• Low and slow is the way to go. Cook pancakes over medium-low heat for even browning without burning.
• Don’t overmix! A few lumps in the batter are totally fine—they’ll disappear as they cook.
• Adjust as you go. Batter too thick? Add a splash of milk. Too thin? Sprinkle in a bit of flour.

Follow these, and you’ll have pancakes that are golden, fluffy, and absolutely irresistible every time!

Variations for Your Sourdough Discard Recipe

Oh, the possibilities! This sourdough discard recipe is like a blank canvas just waiting for your creative touches. My absolute favorite? Tossing in a handful of blueberries—the tart berries and tangy sourdough are a match made in breakfast heaven. For cozy mornings, I’ll swirl in cinnamon and a dash of vanilla.

But don’t stop at sweet! Savory versions shine too. Try folding in shredded cheddar and chopped chives for cheesy waffles, or mix in cooked bacon bits and a pinch of garlic powder. My neighbor swears by adding everything bagel seasoning right into the batter—trust me, it’s genius!

Serving Suggestions

Here’s where the real fun begins! Pile these golden beauties high with pure maple syrup (the real stuff, please!) and a pat of butter that melts into all those tiny pockets. Fresh berries add brightness, while whipped cream takes them straight to dessert territory. Feeling adventurous? Try lemon zest and honey or peanut butter with banana slices!

Storing and Reheating Leftovers

Here’s the beautiful thing about these sourdough discard pancakes – they freeze like a dream! Stack cooled leftovers with parchment between each one, then tuck them into freezer bags for up to 3 months. When hunger strikes, pop them straight into the toaster (no thawing needed!) until they’re crisp and hot. For waffles, I like reheating them in a 350°F oven for about 5 minutes to bring back that perfect crunch. They’ll never taste “day-old” – promise!

Sourdough Discard Recipe FAQs

I get so many questions about this magical sourdough discard recipe – let me answer the ones that pop up most often!

Can I use refrigerated sourdough discard?
Absolutely! That’s actually my go-to. No need to feed it or bring it to room temp first – straight from the fridge works beautifully. The older it is, the more tangy flavor you’ll get (which I love).

Why is my batter too thick/thin?
This happens to me all the time! Sourdough discard thickness varies. Just adjust with a splash of milk if it’s too thick (like cement) or a sprinkle of flour if too runny. You want it pourable but not watery.

Can I make the batter ahead?
Yes! Mix everything except the baking soda, then refrigerate overnight. Add soda right before cooking. This actually develops more flavor – my secret for extra-testy pancakes!

Why aren’t my pancakes fluffy?
Usually means your baking soda’s old or you overmixed the batter. Check your soda’s freshness (it should fizz with vinegar) and remember: lumps are your friend!

Nutritional Information

Just a quick note – these nutritional estimates are based on standard ingredients, but your results may vary slightly depending on exact measurements and additions. Each pancake or waffle comes in around 120 calories with that perfect balance of carbs, protein, and just enough fat to make them irresistible!

Share Your Sourdough Discard Creations

I’d love to see your sourdough discard masterpieces! Tag me on Instagram or leave a comment below with your favorite variations. Did you go sweet? Savory? Some crazy combo I need to try? Spill the details!

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