Pancakes & WafflesContemporary WesternEasy

Sourdough Kale Quinoa Discard Pancakes

Name: Sourdough Kale Quinoa Discard Pancakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Contemporary Western
Ingredients: 1 cup (240 ml) Sourdough starter discard, active and bubbly, At room temperature, bubbly (fed 4–12 hours prior); ¾ cup (90 g) All-purpose flour, Spooned and leveled; ¾ cup (150 g) Cooked quinoa, Cooked and cooled to room temperature (about 1/4 cup uncooked quinoa); 1 cup packed (50 g) Fresh kale, Chopped fine, tough center rib removed; ½ cup (120 ml) Unsweetened plant milk (oat, soy, or almond); 1½ tsp (6 g) Baking powder (aluminum-free preferred); ½ tsp (3 g) Fine sea salt; 2 tbsp (30 ml) Olive oil or neutral oil, for cooking; ¼ tsp (½ g) Freshly ground black pepper (optional); 2 cloves (6 g) Garlic cloves, Minced fine (optional)

From the MyKitchenBank Kitchen

Tender, fluffy savory pancakes built on a foundation of active sourdough discard, studded with cooked quinoa and sautéed kale. These nutrient-dense pancakes are naturally plant-based, tangy from the sourdough, and perfect for a hearty breakfast or light lunch. The batter is simple to mix and cooks quickly on a griddle, making them ideal for using up your sourdough starter discard without waste.

Prep: 15 min
Cook: 18 min
Wait: 2 min
Total: 35 min
Makes: 8–10 savory pancakes (5-inch / 13 cm diameter)

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Ingredients

2 servings

1 cup (240 ml) Sourdough starter discard, active and bubbly, At room temperature, bubbly (fed 4–12 hours prior)
¾ cup (90 g) All-purpose flour, Spooned and leveled
¾ cup (150 g) Cooked quinoa, Cooked and cooled to room temperature (about 1/4 cup uncooked quinoa)
1 cup packed (50 g) Fresh kale, Chopped fine, tough center rib removed
½ cup (120 ml) Unsweetened plant milk (oat, soy, or almond)
1½ tsp (6 g) Baking powder (aluminum-free preferred)
½ tsp (3 g) Fine sea salt
2 tbsp (30 ml) Olive oil or neutral oil, for cooking
¼ tsp (0.5 g) Freshly ground black pepper (optional)
2 cloves (6 g) Garlic cloves, Minced fine (optional)

Equipment (5)

2 large mixing bowls
Whisk or fork
Rubber spatula and thin metal spatula (for flipping)
Large nonstick skillet or griddle (12-inch / 30 cm preferred)
Measuring cups and spoons

Steps

Before you start

Your sourdough discard should be fed 4–12 hours before using so it's active and bubbly
Cook and cool your quinoa ahead of time if not already prepared
All ingredients should be at room temperature for even mixing and cooking

1
Prepare ingredients
- Finely chop the kale, removing the tough center rib (you should have about 1 cup of packed chopped kale).
- If using garlic, mince it fine.
- Make sure your cooked quinoa is at room temperature.
- Ensure your sourdough discard is bubbly and active—it should have been fed 4–12 hours before using.
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Ready when: Kale is finely chopped, all ingredients are at room temperature
Tip: Cold kale will cool the batter and slow cooking; ensure everything is at room temperature for even heat distribution.
2
Mix dry ingredients
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper (if using).
- Set aside.
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Ready when: Ingredients are evenly combined with no visible lumps of baking powder
3
Mix wet ingredients
- In another bowl, stir the sourdough discard and plant milk together, breaking up any large clumps of the discard until the mixture is fairly smooth.
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Ready when: Sourdough is mostly broken up and well mixed with the milk
4
Combine batter
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula or wooden spoon until just combined.
- The batter will be slightly lumpy, and this is correct.
- Fold in the cooked quinoa, chopped kale, and minced garlic (if using) until evenly distributed.
- Do not overmix.
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Ready when: No streaks of dry flour visible; quinoa and kale are distributed throughout the batter
Tip: Overmixing develops gluten and creates dense, tough pancakes. Stop mixing as soon as you see no dry flour.
5
Heat griddleOven 350°F / 175°C
- Heat a large nonstick skillet or griddle over medium heat (about 350°F / 175°C if using a griddle thermometer).
- Brush or wipe the surface lightly with oil.
- The griddle is ready when a small droplet of water sizzles gently and disappears almost immediately.
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Ready when: Water droplet sizzles gently; griddle is evenly hot across the surface
Tip: A properly preheated griddle ensures even browning on the first side and good lift from the baking powder.
6
Cook the pancakes
- Once the griddle is hot, drop spoonfuls of batter (roughly 1/4 cup or 60 ml per pancake) onto the griddle, spacing them about 2 inches apart.
- You should fit 3–4 pancakes on a large griddle.
- Cook for about 2 minutes until the bottom is golden brown and the top starts to look set, then flip gently using a thin spatula.
- Cook the second side for another 1.5–2 minutes until golden brown.
- The pancakes should feel gently set when pressed with your spatula.
- Transfer to a warm plate and repeat with the remaining batter.
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Ready when: Both sides are golden brown; pancake feels set when gently pressed
Tip: Don't flip too early or the pancake will break. Wait until the top looks slightly set before flipping. These are delicate because of the kale, so flip only once.
7
Serve warm
- Serve the pancakes warm with your favorite savory toppings, such as sautéed mushrooms, avocado slices, a dollop of plant-based sour cream, fresh herbs, a fried egg, or a drizzle of hot sauce or tahini sauce.
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Tip: For extra umami depth, sprinkle nutritional yeast on top before serving. A squeeze of fresh lemon juice also brightens the kale.

Good to know

Tips

Don't overmix the batter—lumps are fine and lead to lighter, fluffier pancakes. Mix only until you see no streaks of dry flour.
Use an active, bubbly sourdough discard for the best flavor and lift. If your discard looks sluggish, feed it and wait a few more hours before using.
Keep your griddle at medium heat; too high and the bottoms burn before the insides cook through. Too low and they won't brown properly or be as fluffy.
For extra savory depth, add 2 tbsp nutritional yeast to the dry ingredients, or sprinkle it on top before serving for a cheesy umami flavor.

Make ahead

The batter can be prepared up to 2 hours ahead. Cover the batter bowl and refrigerate. When ready to cook, let it sit at room temperature for about 10 minutes to take the chill off, then proceed with cooking. The pancakes themselves are best served fresh but can be stored for reheating.

Storage & reheating

Room temperature: best consumed immediately for optimal fluffiness. Refrigerator: up to 3 days in an airtight container. Reheat gently in a skillet over medium heat with a touch of oil, about 1–2 minutes per side, until warmed through. Freezer: up to 1 month in a freezer-safe container or bag. Thaw overnight in the refrigerator, then reheat as described above.

Substitutions

Cooked quinoa → Cooked millet, farro, or wild rice. Use the same amount cooked. These whole grains provide similar nutrition and texture while offering different flavors.
Fresh kale → Spinach, chard, or collard greens. Chop finely and measure packed. Spinach may release more water, so squeeze out excess moisture before folding in.
Unsweetened plant milk (oat, soy, or almond) → Dairy milk (cow's milk) or any unsweetened plant-based milk. Keep the amount the same. Avoid sweetened varieties, as they will throw off the balance of the savory batter.
Sourdough starter discard, active and bubbly → Greek yogurt mixed with baking soda. Use 1 cup Greek yogurt + 1/4 tsp baking soda (let sit 5 minutes before adding). You'll lose the sourdough tang but retain similar texture and rise.