Sourdough Lemon Poppy Seed Pancakes - Easy Discard Recipe

These sourdough lemon poppy seed pancakes are light and fluffy with a burst of lemon and poppyseed for the special occasion brunch... But they're fast and easy enough for any regular weekday too!

Jump to:

• Simple Ingredients
• Sourdough Discard Recipes
• Recipe Tips:
• How to Make Sourdough Lemon Poppy Seed Pancakes
• Lemon Glaze (optional but highly recommended!):
• Sourdough Lemon Poppy Seed pancakes Recipe Card
• Recipe Card

Simple Ingredients

This recipe relies on everyday pantry staples you likely already have on hand. All-purpose flour, baking soda, baking powder, sugar, and salt are essential baking ingredients. Poppy seeds add a delightful crunch, while fresh lemons provide a burst of citrusy sunshine.

The recipe utilizes sourdough starter discard, but active starter works just as well. Milk, eggs, and butter round out the simple wet ingredients.

Finally, powdered sugar and lemon juice create a quick and easy glaze to finish off these delightful pancakes.

Sourdough Discard Recipes

Transform leftover sourdough discard into culinary gold! This recipe is just a taste of the possibilities, alongside quick breads bursting with banana, easy zucchini bread, and even carrot cake!

Recipe Tips:

• Overnight fermentation: For extra flavor and tenderness, try letting the batter rest overnight in the fridge. Simply combine the dry ingredients, sourdough starter, and milk in a bowl, whisk until just combined, then cover and refrigerate for at least 8 hours or up to 24 hours. In the morning, whisk in the wet ingredients and poppy seeds before cooking.
• Thicker pancakes: If you prefer thicker pancakes, reduce the amount of milk to 1 cup. Alternatively, you can add an extra ¼ cup of flour, but be sure not to overmix the batter.
• Cooking tips: To ensure evenly cooked pancakes, preheat your pan over medium heat and use a non-stick pan, butter or cooking spray. When pouring the batter, aim for about ¼ cup per pancake.
• For thicker pancakes, reduce the amount of milk to 1 cup.
• If the batter seems too thick in the morning after refrigerating, whisk in a splash of extra milk.
• Don't overmix the batter – a few lumps are okay!

How to Make Sourdough Lemon Poppy Seed Pancakes

Yields: about 12 large pancakes or 20 smaller.

1. Make the batter (overnight ferment method): In a large bowl, whisk together the dry ingredients, EXCEPT the baking soda and baking powder. In a separate bowl, whisk together the milk, lemon juice, eggs, melted butter, and sourdough starter. Pour the wet ingredients into the dry ingredients and whisk until just combined (a few lumps are okay). Cover and refrigerate for at least 8 hours or up to 24 hours. After fermenting stir in the baking powder and baking soda before cooking.
2. Cook the pancakes: Heat a non-stick pan or griddle over medium heat. Grease the pan lightly with cooking spray or butter. Pour about ¼ cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
3. Serve: Serve pancakes warm with lemon glaze and fresh berries!

Lemon Glaze (optional but highly recommended!):

In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over pancakes before serving.

Sourdough Lemon Poppy Seed pancakes Recipe Card

If you tried this recipe, I’d love a star rating or review! Let me know how it turned out in the comments or review... And tag me on Instagram with a picture of yours!