Sourdough Discard Chickpea Flour Savory Pancakes
Crispy-edged, tender savory pancakes made from active sourdough discard and protein-rich chickpea flour, studded with caramelized onions and fresh cilantro. These Indian-inspired fritters are quick to make, requiring no rising time, and work perfectly for breakfast, lunch, or as a snack with chutney or yogurt.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 8 pancakes (2 per serving)
Steps
Before you start
- Use active sourdough discard (fed and bubbly, not cold from the fridge)
- Have all ingredients measured and ready—this batter comes together in minutes
- Heat your griddle or skillet over medium heat for even cooking
Caramelize the onions
- Heat 1 tablespoon (15 ml) of oil in a 9-inch (23 cm) skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, for 8–10 minutes until the edges turn golden brown and the onions are soft and sweet-smelling.
- Watch carefully in the final minutes to avoid burning.
- Transfer to a plate and let cool slightly.
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Ready when: Onion edges are golden brown and onion is soft and fragrant
Tip: Don't rush the caramelization—slow cooking brings out the natural sweetness, which is key to these pancakes' flavor.
Combine dry ingredients
- In a large mixing bowl, whisk together the chickpea flour with a pinch of salt and black pepper.
- This ensures the spices are evenly distributed throughout the dry mixture before adding wet ingredients.
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Ready when: Dry ingredients are well combined and no lumps remain
Tip: Pre-mixing the dry ingredients prevents lumps when you add the sourdough discard, which can clump easily.
Make the batter
- Add the room-temperature sourdough discard to the dry ingredients and whisk until smooth with no flour streaks.
- Fold in the caramelized onions, fresh cilantro, minced green chili (if using), and ground cumin (if using).
- Stir gently with a spatula just until combined.
- The batter should be thick enough to hold its shape on the griddle but soft enough to spread easily—similar to thick pancake batter.
- If too thick, add 1–2 tablespoons of water; if too thin, whisk in 1 tablespoon more chickpea flour.
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Ready when: Batter is smooth, well combined, and has a thick, cohesive consistency
Tip: Mix gently to keep the batter light—overmixing can make the pancakes dense instead of tender.
Cook the pancakes in batches
- Heat 2 tablespoons (30 ml) of oil in the 9-inch (23 cm) skillet over medium-high heat until shimmering, about 1 minute.
- Working in batches to avoid crowding, pour ¼ cup (60 ml) of batter onto the hot skillet for each pancake and gently flatten with the back of a spoon to about ½-inch (1.3 cm) thickness.
- Cook for 3–4 minutes on the first side until the bottom is deep golden brown and crispy and releases easily from the pan.
- Flip carefully and cook the second side for 2–3 minutes until it reaches the same deep golden color and the pancake feels firm when pressed gently.
- Transfer to a plate lined with paper towels.
- Repeat with remaining batter, adding ½ tablespoon more oil between batches if needed.
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Ready when: Both sides are deep golden brown, crispy, and the pancake feels firm when pressed
Tip: Don't flip too early—let the bottom cook until it's crispy and releases easily from the pan. This prevents breaking and ensures a crunchy exterior. The pancakes will continue to firm up as they cool.
Good to know
Tips
- Active sourdough discard is essential—use discard that's bubbly and alive from a recent feeding. Cold discard from the fridge won't perform the same way and may result in dense pancakes.
- These pancakes pair wonderfully with cilantro-mint chutney, plain yogurt, or a squeeze of fresh lemon juice for brightness.
- For a crispier exterior, increase the oil slightly and don't flatten the batter too much—let it cook naturally, which creates more surface area for browning.
- Chickpea flour burns easily, so keep the heat at medium-high rather than high. If pancakes brown too quickly, lower the heat and extend the cooking time slightly.
Storage & reheating
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes or in a skillet over medium heat for 2 minutes per side until warm and lightly crisped. Do not freeze, as the texture will become soft and dense after thawing.
Substitutions
- chickpea flour (besan) → all-purpose flour. Use the same weight (90 g). The pancakes will be less protein-rich and have a more delicate texture; reduce the sourdough discard to ¾ cup (180 ml) to maintain proper consistency.
- fresh cilantro → fresh parsley or green onion tops. Cilantro is traditional, but these herbs offer similar freshness without the distinctive flavor.
- neutral oil (vegetable, canola, or ghee) → clarified butter or ghee. Ghee adds a rich, nutty flavor that pairs beautifully with Indian spices and won't brown as easily as butter.
- fresh green chili → ¼ teaspoon cayenne pepper or red chili flakes. For heat without the fresh chili flavor, use sparingly and adjust to your spice tolerance.
