Sourdough Discard Pancakes
These Sourdough Discard Pancakes are fluffy, tender, and packed with a subtle tang. A delicious way to use your sourdough discard and brighten your breakfast routine!
Equipment
- Large Bowl
- Whisk
- Non-stick Skillet
- Measuring cup
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (dairy or your favorite plant-based alternative)
- 1 large egg
- 2 tablespoons melted butter (or a neutral oil like vegetable or canola oil)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- In another bowl, whisk the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; the batter should be slightly lumpy to avoid tough pancakes.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook for 2-3 minutes until bubbles form and edges look set, then flip and cook another 2-3 minutes until golden brown.
- Serve the pancakes warm with your favorite toppings like maple syrup, fresh berries, or powdered sugar.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- Use room temperature milk and egg for better batter consistency and even cooking.
- Cook pancakes on medium heat to avoid burning outside while undercooked inside.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.