Kids Can Bake: Sourdough Discard Pancakes

Ingredients

Pancake Batter

• 200g (1 cup) sourdough discard (unfed starter) — Straight from the fridge is fine
• 120g (1 cup) all-purpose flour
• 180g (¾ cup) whole milk
• 1 large (1 large) egg
• 25g (2 tablespoons) granulated sugar
• 30g (2 tablespoons) butter, melted (plus more for the pan)
• 6g (1½ teaspoons) baking powder
• 3g (½ teaspoon) baking soda
• 2g (¼ teaspoon) fine sea salt
• 5ml (1 teaspoon) vanilla extract

Pro tip: Cold discard from the fridge works perfectly here. No need to feed or warm it up first.

Equipment

Method

Mix the Batter (5 minutes — kids can do this whole step)

This is a one-bowl recipe. Mix wet, add dry, stir until just combined. Lumps are your friend.

1. Combine wet ingredients. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, sugar, and vanilla until smooth.
2. Add dry ingredients. Add the flour, baking powder, baking soda, and salt to the wet mixture. Stir gently with a fork or whisk until JUST combined. Stop stirring when you still see a few lumps. Over-mixing makes pancakes tough.
3. Let batter rest. Let the batter sit for 5 minutes while the pan heats up. The baking powder starts working and you'll see tiny bubbles forming on the surface. That's the chemistry happening.

Tip: Don't over-mix! Lumpy batter = fluffy pancakes. Smooth batter = tough pancakes.

Cook the Pancakes (15-20 minutes)

Low and slow is the secret. Medium-low heat gives you evenly golden pancakes instead of burnt outsides and raw centers.

1. Heat the pan. Place a griddle or large non-stick skillet over medium-low heat. Add a small pat of butter and let it melt. The pan is ready when a drop of water sizzles gently — not violently.
2. Pour the batter. Use a ¼-cup measuring cup to scoop batter onto the pan. Leave about 2 inches between each pancake so they don't run together. You can usually fit 3-4 at a time.
3. Watch for bubbles. Cook for 2-3 minutes until you see bubbles forming on the surface AND the edges look set (slightly dry). This is the signal to flip. Don't flip before the bubbles appear — that's the most common mistake.
4. Flip and finish. Flip each pancake with a spatula and cook for another 1-2 minutes until golden brown on the bottom. Press gently on the center — when it springs back, it's done.
5. Keep warm. Stack finished pancakes on a plate and cover with a clean towel or put them in a 200°F (93°C) oven to stay warm while you cook the rest.

Tip: Add butter to the pan between batches. If the pan starts smoking, it's too hot — turn it down.

Storage

• Room temperature: Not recommended — eat them fresh!
• Frozen: Up to 2 months. Cool completely, stack with parchment between each pancake, freeze in a zip-top bag. Reheat in toaster or microwave.
• Refresh: Toast frozen pancakes directly in a toaster for 1-2 cycles, or microwave for 30 seconds.

Frequently Asked Questions

Does the discard need to be at room temperature?

Nope! Cold discard straight from the fridge works perfectly. The milk and egg bring enough warmth to the batter.

Can I use active (fed) starter instead of discard?

Yes! The pancakes may be slightly puffier and less tangy, but they'll still be delicious. Either works.

My pancakes are flat. What happened?

Two likely causes: 1) Your baking powder might be old (test it by dropping a teaspoon into hot water — it should fizz vigorously). 2) The batter was over-mixed. Those lumps aren't a problem — they're the key to fluffy pancakes.

Can I add mix-ins like blueberries or chocolate chips?

Absolutely! Drop them onto each pancake right after you pour the batter on the pan. Don't mix them into the batter — they'll sink to the bottom and burn.

Can I make the batter the night before?

You can mix the wet and dry ingredients separately the night before, then combine them in the morning. Don't add the baking powder and baking soda until you're ready to cook — they start working immediately and lose power over time.

Nutrition

Per serving (2 pancakes): 210 calories, 30g carbohydrates, 6g protein, 7g fat, 1g fiber, 320mg sodium. Makes 5-6 servings.