Sourdough Discard Pancakes
Fluffy and tangy sourdough discard pancakes made with simple ingredients, perfect for a delicious and sustainable breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- Butter or oil for cooking
Instructions
- In a large bowl, mix sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, egg, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter per pancake onto the skillet; cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip pancakes and cook for another 2 minutes or until golden and cooked through.
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or yogurt.
Notes
For extra fluffiness, let the batter rest for 10 minutes before cooking or add a handful of blueberries for a fruity twist.
Find it online: https://seasonedrecipe.com/sourdough-discard-pancakes/