Sourdough Discard Pancake Bowls
These sourdough discard pancake bowls are so practical and ready in just a few minutes. They are perfect when you want pancakes without standing at the stove flipping batch after batch, or you need some form of them to take to go! Mix the batter, pour it into two bowls, add your favorite toppings, and cook them in the microwave or oven for an easy (on-the-go!) breakfast everyone will enjoy!
They are especially handy during the school year, on slow weekend mornings, or when everyone wants different pancake toppings.
Chocolate chips, berries, bananas, and cinnamon all work well, so you can change them with the seasons or use whatever you already have.
If however you do have time for "proper" pancakes, my favorite ones include lots of discard and bananas!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 5 minutes
- Cook Time: 2 minutes (microwave) or 20 minutes (oven)
- Total Time: 7 minutes (microwave) or 25 minutes (oven)
- Servings: 2 pancake bowls
- Difficulty: Easy
- Baking Method: Microwave or oven
- Best For: Quick breakfasts, busy mornings, and using up sourdough
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Discard Pancake Bowls
- Other Delicious Recipes
- Sourdough Discard Pancake Bowls
- Need Help Tweaking This Recipe?
- Other Sourdough Discard Recipes You'll Love
- Sourdough Palatschinken (Central European Crepes with Sourdough Starter or Discard)
- Sourdough Blueberry Cream Scones (Made With Discard)
- Sourdough Discard Banana Muffins with Chocolate Chips
Important Ingredients
- Sourdough discard the perfect way to use up extra discard while adding great flavor to your breakfast.
- All-purpose flour helps give the pancake bowls a soft and fluffy texture.
- Egg keeps the batter rich and helps everything hold together. They also add a ton of nutrition and some protein!
- Baking powder and baking soda work together to make the pancake bowls light and fluffy.
- Milk creates a smooth batter and makes the consistency just right.
See recipe card for quantities.
Substitutions & Variations
- Add chocolate chips, blueberries, strawberries, or sliced bananas.
- Swap the milk for your favorite dairy-free milk.
- Replace the butter with a neutral oil if needed.
- Stir in a little cinnamon or pumpkin spice for extra flavor.
- Top with peanut butter, yogurt, whipped cream, or maple syrup before serving.
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💭Crucial Success Tips
The biggest mistake is overfilling your bowls or ramekins. This batter rises quite a bit as it cooks, especially in the microwave, so only fill each bowl about halfway. Giving the batter room to expand helps the pancake cook evenly without overflowing.
Recipe FAQs
Yes! Active starter works just as well in this recipe. Since the baking powder and baking soda provide the lift, you'll get fluffy pancake bowls whether your starter is active or unfed.
The most common cause is overcooking, especially in the microwave. Start checking for doneness around 1½ minutes and stop cooking as soon as the center is set. Every microwave varies, so you may need to adjust the cooking time slightly.
Yes. These pancake bowls reheat well, making them a great meal prep breakfast. Store them in the refrigerator for up to 3 days or freeze them for up to 2 months. Warm them in the microwave for 20 to 30 seconds before serving.
How To Store Sourdough Discard Pancake Bowls
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave for 20-30 seconds until warmed through.
Other Delicious Recipes
- Neapolitan-Style Sourdough Pizza Dough
- Italian Semolina Sourdough Bread
- Sourdough Picnic Rolls (Pull-Apart Bread Rolls)
- Sourdough Cinnamon Raisin Swirl Bread (The Simplest Version)
If you tried these sourdough discard pancake bowls or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Discard Pancake Bowls
Ingredients
- 100 g sourdough discard unfed
- 1 egg large
- 60 g milk
- 20 g butter melted (or neutral oil), unsalted
- 20 g granulated sugar
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
Optional Toppings
- Chocolate chips
- blueberries Fresh
- strawberries Sliced
- banana Sliced
- Peanut butter
- Cinnamon sugar
Instructions
- Add all the batter ingredients to a tall container or mixing bowl. Blend with an immersion blender until smooth, about 15-20 seconds.
- Divide the batter between two microwave-safe bowls or ramekins, filling each about halfway (it will lift up considerably later!).
- Add your favorite toppings, mixing pieces into the batter.Microwave (recommended):Microwave each bowl individually on high for 1½-2½ minutes, depending on your microwave and the size of the bowl. The pancake is done when the center is set and springs back lightly when touched.Oven:Preheat the oven to 375°F (190°C).Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pancake bowls cool for 2-3 minutes before serving. Enjoy warm with maple syrup, yogurt, whipped cream, fresh fruit, or an extra sprinkle of chocolate chips.
Notes
- If your sourdough discard is very thick, add 1-2 tablespoons of extra milk before blending.
- Microwave times vary, so start with 1½ minutes and add 15-second increments as needed.
- Don't overfill the bowls, as the batter rises while cooking.
- You can make these in travel containers and eat them to-go (my favorite option!).
