Soft & Fluffy Sourdough Discard Rhubarb Pancakes
These rhubarb sourdough pancakes are soft, fluffy, and just the right mix of tangy and sweet. A cozy way to use up sourdough discard and spring rhubarb—perfect for weekend breakfasts or slow mornings on the homestead.
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.