What can I make with sourdough discard besides bread?

Sourdough discard is incredibly versatile. You can use it to make pancakes, waffles, muffins, crackers, pizza crust, tortillas, biscuits, and even desserts like brownies and chocolate cake.

Do I need to let sourdough pancake batter ferment overnight?

Not necessarily. While overnight fermentation enhances flavor and texture, you can make sourdough pancakes the same day by allowing the batter to rest for at least 30 minutes.

Why does my sourdough cake taste too sour?

The tanginess comes from fermentation. To reduce sourness: Use sourdough discard instead of an active, long-fermented starter. Increase sweeteners like honey or sugar. Reduce the fermentation time.

Can I freeze sourdough-based batters?

Most sourdough batters, like pancake or waffle batter, are best made fresh. However, you can: Freeze cooked pancakes, waffles, or muffins. Freeze cracker or biscuit dough and thaw before baking.

How do I adjust fermentation for sweet recipes?

To keep sweet baked goods from becoming too tangy: Use discard instead of active starter. Reduce fermentation time (1-2 hours instead of overnight). Balance with extra sweeteners or spices .

10 Easy Non-Bread Sourdough Recipes to Reduce Waste

Description

These light and airy sourdough pancakes are the perfect way to use up sourdough discard. The fermentation process gives them a slightly tangy flavor while making them extra fluffy.

Ingredients

1 cup sourdough starter (discard or active)

1 cup all-purpose flour

¾ cup milk (or buttermilk for extra tang)

1 large egg

2 tablespoons melted butter

1 tablespoon honey or sugar

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon vanilla extract (optional)

Instructions

Mix the base ingredients – In a large bowl, combine sourdough starter, flour, and milk. Stir until smooth. Cover and let rest for at least 30 minutes (or overnight for better fermentation).

Add the remaining ingredients – Stir in the egg, melted butter, honey, baking soda, salt, and vanilla extract. Mix until just combined.

Preheat the griddle or pan – Heat a lightly greased griddle or non-stick pan over medium heat.

Cook the pancakes – Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Serve warm – Enjoy with butter, maple syrup, fresh fruit, or yogurt.

Notes

For extra fluffiness, let the batter rest overnight in the fridge.

Adjust thickness by adding more milk for thinner pancakes or more flour for thicker ones.

Make it dairy-free by substituting plant-based milk and coconut oil instead of butter.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150 kcal
Sugar: 4g
Sodium: 220mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: sourdough pancakes, pancakes, sourdough discard recipes, fluffy pancakes