sourdough discard
These fluffy sourdough discard pancakes are a delicious way to utilize leftover sourdough starter, resulting in light and airy pancakes with a slight tang. Perfect for breakfast or brunch!
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 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 large egg
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil
Instructions
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, whisk the egg, then add the milk and melted butter (or oil). Mix well to combine.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t worry about small lumps; overmixing can toughen the pancakes.
- Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles begin to form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Keep the pancakes warm in a low oven while you cook the remaining batter.
- Serve warm with your choice of maple syrup, fresh fruit, or yogurt.
Notes
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave.
For a dairy-free option, substitute milk with almond milk or another non-dairy milk.
Feel free to add mix-ins like chocolate chips or blueberries for extra flavor!