Description
These Sourdough Discard Pancakes are fluffy, golden, and a delicious way to use up your sourdough starter discard. Perfect for a weekend breakfast, they combine tangy sourdough flavor with classic pancake softness, made with simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup milk (or non-dairy alternative)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, mix the sourdough discard, egg, melted butter, and milk until the mixture is smooth and homogeneous.
- Combine Both Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Heat the Skillet: Place a non-stick skillet or griddle over medium heat, which is about 350°F (175°C), allowing it to warm up properly for even cooking.
- Prepare the Cooking Surface: Lightly grease the skillet with butter or oil to prevent sticking and to give the pancakes a beautiful golden crust.
- Cook the Pancakes – First Side: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2 to 3 minutes.
- Flip and Cook – Second Side: Carefully flip the pancakes and cook for an additional 1 to 2 minutes or until the pancakes turn golden brown and are cooked through.
Notes
- Do not overmix the batter; a few lumps are fine.
- You can substitute regular milk with any non-dairy alternative like almond or oat milk.
- Adjust the heat as needed to avoid burning the pancakes.
- Serve with maple syrup, fresh fruit, or your favorite toppings.
