sourdough discard recipes
These fluffy sourdough discard pancakes are an excellent way to make use of your sourdough starter leftovers. They're quick to whip up and have a delightful tanginess that elevates your breakfast experience.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups and spoons
- 1 skillet or griddle
- 1 spatula
- 1 ladle
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup milk (or a non-dairy alternative)
- 2 large eggs
- 2 tablespoons melted butter (or oil)
- cooking spray or additional butter for the skillet
Instructions
- In a large mixing bowl, whisk together the sourdough discard, milk, eggs, and melted butter until well combined.
- In another bowl, mix the flour, baking powder, sugar, and salt. Make sure there are no lumps.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix; some lumps are okay.
- Heat a skillet or griddle over medium heat and grease with cooking spray or butter.
- Use a ladle to pour batter onto the skillet, using about ¼ cup for each pancake.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2-3 minutes on the other side until golden brown.
- Repeat with the remaining batter, adding more grease to the skillet as needed.
- Serve these pancakes with maple syrup, fresh fruits, or your favorite toppings.
Notes
Serve these pancakes with maple syrup, fresh fruits, or your favorite toppings.
You can customize the batter by adding chocolate chips, nuts, or berries.
Make extra pancakes and freeze them for a quick breakfast on busy mornings. Just toast them when you’re ready to eat.