Can I freeze sourdough pancakes?

Yes! Pancakes freeze extremely well. After cooking, let them cool and then add to an airtight, freezer-safe container (I usually use gallon sized Ziploc bags). When you are ready to eat them, reheat them by placing them in the oven, toasting them in the toaster, or popping in the microwave until warm, and then add your preferred toppings.

What is the best way to store these pancakes?

If you find yourself with extra pancakes, you can store them in an airtight container in the fridge for a few days or stick them in the freezer for later use.

Are sourdough pancakes healthy?

These pancakes do have the added benefit of fermented sourdough starter discard.

Easy Sourdough Discard Pancakes with Cinnamon Honey Butter

Description

Light and fluffy with crisp edges, these quick and easy sourdough discard pancakes are delicious and full of flavor, making them pancakes you can feel good about! Sourdough starter discard adds a depth of flavor and a nutrient boost to make this your new go-to breakfast recipe.

Ingredients

Scale

Sourdough Pancakes

6 tbsp butter (melted)
1 1/2 cups buttermilk
2 eggs
3/4 cup sourdough starter discard
1 tsp pure vanilla extract
1/2 cup sugar
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 cups all purpose flour

Cinnamon Honey Butter

1 stick butter (softened)
2 tbsp honey
1/4 tsp cinnamon
Pinch salt (to taste)

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Instructions

Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
In a large mixing bowl, whisk together flour, salt, sugar, baking powder and baking soda.
In another small bowl, whisk together the milk, vanilla extract, sourdough discard, and eggs until frothy.
Add in the cooled melted butter to the wet ingredients, mixing until combined, then add the dry ingredients, mixing well.
Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
Using a small measuring cup, begin pouring the batter into the pan.
Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
Serve warm with a generous dollop of cinnamon honey butter and maple syrup. Enjoy!

Notes

The extra step of letting the batter sit for 10-15 minutes really does help make a lighter, fluffier pancake!
Be sure to not overcrowd the pan while cooking the pancakes. I wouldn’t do more than 3 at a time. This will make them much easier to flip!
Use a 1/4 cup measuring cup or medium size cookie scoop to easily scoop and drop the pancake batter onto the pan. This will also keep them more uniform in size.
If you don’t have buttermilk on hand, you can use the same amount of regular milk and add 1 tbsp of white vinegar. Let the milk and vinegar mixture sit on the counter for a few minutes before adding to the batter. You can also use milk kefir!
You could easily do many variations of this recipe. Chocolate chips or blueberries would make easy and delicious additions. Top with maple syrup, homemade raspberry syrup and whipped cream, cooked or fresh fruit… YUM.
Storage: Cover leftovers tightly and store in the fridge for up to 3 days.
Freezing Instructions: These sourdough discard pancakes will freeze well for up to 3 months. Store cooked, cooled pancakes in an airtight, freezer-safe container. Reheat frozen pancakes in the microwave or in a 350°F oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 8-10 minutes or until defrosted and warm.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American