sourdough discard
These fluffy pancakes make great use of sourdough discard, creating a delicious breakfast option that’s easy to whip up. With a slight tang from the sourdough, they are a delightful twist on traditional pancakes.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 non-stick skillet or griddle
- 1 spatula
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- as needed butter or oil for cooking
Instructions
- In a mixing bowl, combine the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together until there are no dry flour pockets.
- In a separate bowl, whisk together the milk and egg until combined. Then add the melted butter and mix well.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
- Pour about ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until they are golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with your favorite toppings like syrup, fruit, or yogurt.
Notes
You can easily double the recipe to serve more people.
Feel free to add blueberries, chocolate chips, or nuts to the batter for extra flavor.
Leftover pancakes can be stored in the fridge for up to 3 days or frozen for later use.