Everyday Sourdough Discard Zucchini and Parmesan Pancakes
Savory pancakes made with sourdough starter discard, shredded zucchini, and Parmesan cheese. Crispy edges with a tender interior, these are perfect for breakfast, lunch, or a light dinner. Quick to make and a smart way to use starter discard instead of throwing it away.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 7 min
- Total
- 34 min
- Makes
- 8 pancakes (2 per serving)
Steps
Before you start
- Have sourdough discard at room temperature
- Squeeze out excess moisture from shredded zucchini using a clean kitchen towel or cheesecloth
- Preheat a 10-inch nonstick skillet or griddle over medium heat while you mix the batter
Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
- Set aside.
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Ready when: All ingredients are evenly combined
Combine wet ingredients
- In another medium bowl, whisk together the sourdough discard and the 2 eggs until smooth.
- Add the shredded zucchini (squeezed as dry as possible to prevent the pancakes from being watery) and Parmesan cheese.
- Stir until evenly distributed.
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Ready when: Zucchini and cheese are evenly mixed throughout
Tip: Squeeze the zucchini very thoroughly—moisture is the enemy of crispy pancakes. Use a clean kitchen towel and press hard.
Fold in fresh herbs (optional)
- If using fresh basil or chives, fold them into the wet ingredient mixture now.
Combine wet and dry
- Fold the dry ingredients into the wet ingredients until just combined.
- The batter should be thick and textured, with some small lumps remaining.
- Do not overmix.
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Ready when: Dry ingredients are just incorporated with no visible flour streaks
Tip: Overmixing develops gluten and makes the pancakes tough. Stop as soon as you don't see dry flour.
Heat the skillet
- Preheat a 10-inch nonstick skillet or griddle over medium heat for 2 minutes.
- Add 1 tablespoon of olive oil and swirl to coat evenly.
- The pan is ready when a drop of water sizzles gently on contact.
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Ready when: Oil is shimmering and a water droplet sizzles gently
Tip: Medium heat is crucial—too high and the outside burns before the inside cooks through; too low and they won't crisp up.
Cook first batch of pancakes
- Drop 4 equal portions of batter onto the hot skillet, spacing them about 2 inches apart.
- Each pancake will be about 3 inches wide.
- Cook for 3–4 minutes without moving them, until the bottom is golden brown and the edges look set and slightly darker.
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Ready when: Bottom is golden brown and edges appear set and darker than the center
Tip: Resist the urge to flip before the edges look dry and firm. Premature flipping breaks apart these delicate discard pancakes.
Flip and finish first batch
- Using tongs or a silicone spatula, carefully flip each pancake.
- Cook the second side for 2–3 minutes until golden brown and cooked through.
- The pancakes should feel firm when pressed gently.
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Ready when: Second side is golden brown and pancakes feel firm to the touch
Tip: The second side cooks faster than the first, so watch carefully to avoid over-browning.
Keep warm and cook second batchOven 200°F / 95°C
- Transfer the cooked pancakes to a warm plate.
- If you prefer, place them in a 200°F (93°C) oven loosely tented with foil to keep warm while you finish cooking.
- Add the remaining 1 tablespoon olive oil to the skillet, swirl to coat, and repeat the process with the remaining batter.
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Ready when: Second batch is golden brown on both sides and firm
Tip: Keeping cooked pancakes in a warm oven prevents them from cooling while the second batch cooks.
Rest and serve
- Let the pancakes rest for 2 minutes before serving.
- This allows them to firm up slightly so they hold together better when plated.
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Ready when: Pancakes have cooled slightly and feel firm
Tip: Serve while still warm with a dollop of sour cream, fresh herbs, or a simple green salad.
Good to know
Tips
- These pancakes are best eaten fresh and warm. Sourdough discard naturally has tang and slight acidity, which pairs beautifully with the umami of Parmesan.
- Do not skip the step of squeezing moisture from the zucchini—excess water makes the pancakes soggy and prevents them from crisping properly.
- If your sourdough discard is very thick or has been in the fridge, it may be slightly cold. Bring it to room temperature for 15 minutes before using so it mixes smoothly with the other ingredients.
- For a lighter version, you can substitute half of the sourdough discard with milk or buttermilk, which will make the pancakes slightly less tangy and more tender.
Storage & reheating
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5 minutes or in a toaster oven until warmed through. These do not freeze well due to the zucchini content.
Substitutions
- Parmesan cheese, finely grated → Pecorino Romano or Asiago cheese. Use the same amount. Pecorino is sharper and saltier, so you may want to reduce the salt by a pinch.
- fresh basil or fresh chives, finely chopped → 1 teaspoon of dried oregano or Italian seasoning. Dried herbs are more concentrated, so use one-third the amount of fresh herbs.
- medium zucchini → shredded yellow squash or shredded cucumber. Squeeze well to remove excess moisture. Cucumber will be more watery, so press very thoroughly.
- olive oil → neutral oil (vegetable, canola, or light avocado oil). Use the same amount. The flavor will be milder without the olive oil, but the pancakes will still cook properly.
