These soft, fluffy sourdough discard rhubarb pancakes are a cozy springtime take on my classic sourdough discard pancakes. This version features tender, lightly sweetened garden rhubarb folded right into the batter—perfect for using up rhubarb and starter discard in one go.
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Why You’ll Love This Recipe
Rhubarb is one of the first plants to pop up in the spring garden, and once it’s established, it just keeps coming back year after year. It loves cool weather, doesn’t need much attention, and those big red stalks are ready to harvest when they’re about 10–15 inches long. Just pull gently from the base—no need to cut! If you’re new to growing rhubarb or wondering when and how to pick it, check out my full post on how to grow and harvest rhubarb for all the tips you need to get started.
Ingredients
Recipe Tips
Cook the rhubarb until soft, not mushy: You want the rhubarb to be tender and jammy but still have a bit of texture. Don’t overcook it or it’ll disappear into the batter.
Taste and adjust the sweetness: Rhubarb can be tart depending on the variety. Taste your cooked rhubarb before folding it in and add a little extra sugar if needed.
Use up that discard: This recipe is perfect for when your starter needs a refresh. If you have a lot of discard, you can double the recipe and freeze leftovers.
Don’t overmix the batter: Once you fold in the rhubarb, stir gently just until combined. Overmixing can make the pancakes dense.
Keep the pancakes warm: Place cooked pancakes on an oven warmer or a baking sheet in a low oven (200°F) while you finish the batch. This keeps them soft and ready to serve all at once.
Freeze extras for later: These pancakes freeze well. Just let them cool completely, then store in a single layer in a freezer-safe bag. Reheat in a toaster or skillet.
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New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.
Instructions
- Cook the rhubarb: Add the chopped rhubarb, sugar, and a splash of water to a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the rhubarb softens and starts to break down. Let it cool slightly while you prepare the batter.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: Add the sourdough discard, milk, egg, melted butter, and vanilla extract (if using) to the bowl. Stir until just combined. The batter should be thick but pourable—add a splash of milk if it seems too thick.
- Fold in the rhubarb: Gently fold the cooled rhubarb into the batter. Swirls are fine—don’t overmix.
- Preheat your skillet: Heat a cast iron or non-stick skillet over medium heat. Add a small amount of butter or oil to coat the pan.
- Cook the pancakes: Scoop about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for another 1–2 minutes, until golden brown.
- Serve warm: Enjoy with butter, maple syrup, or even extra stewed rhubarb on top.
FAQ
Recipe Variations
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Similar Recipes
Soft & Fluffy Sourdough Discard Rhubarb Pancakes
Equipment
- Mixing bowl: For combining your pancake batter.
- Saucepan: To cook down the rhubarb.
- Whisk: To mix dry and wet ingredients.
- Cast iron or non-stick skillet: For cooking pancakes evenly.
- Measuring cups/spoons: For accuracy when mixing ingredients.
Ingredients
- 1 cup chopped rhubarb fresh or frozen
- 2 tbsp sugar to taste, for rhubarb
- splash of water
- 1 ¼ cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sourdough discard
- ¾ cup milk
- 1 large egg
- 2 tbsp melted butter plus more for cooking
- 1 tsp vanilla extract optional
Instructions
- Cook the rhubarb: In a small saucepan, combine the rhubarb, sugar, and a splash of water. Cook over medium heat, stirring occasionally, for 5–7 minutes until the rhubarb softens and thickens slightly. Let cool.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: Stir in sourdough discard, milk, egg, melted butter, and vanilla extract until just combined.
- Fold in rhubarb: Gently fold in the cooled rhubarb mixture. Don’t overmix—swirls are fine.
- Preheat skillet: Heat a cast iron or non-stick skillet over medium heat and grease lightly with butter.
- Cook pancakes: Scoop ¼ cup batter per pancake into the skillet. Cook until bubbles form and the edges look set, 2–3 minutes. Flip and cook the other side for 1–2 minutes until golden brown.
- Serve: Enjoy warm with maple syrup, butter, or more stewed rhubarb on top.
Notes
- Frozen rhubarb works great—no need to thaw before cooking.
- Adjust sweetness depending on how tart your rhubarb is.
- For thicker pancakes, reduce the milk slightly.
- Pancakes freeze well—store in a freezer bag and reheat in the toaster or skillet.
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