Description
These Sourdough Discard Pancakes are fluffy and golden, perfect for using up sourdough starter discard while enjoying a delicious breakfast treat. Easy to prepare and cook on the stovetop, they combine the tangy flavor of sourdough with classic pancake ingredients for a delightful twist.
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
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, egg, melted butter, and milk until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix to keep the pancakes fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat, approximately 350°F (175°C), to ensure even cooking.
- Grease the Surface: Lightly grease the skillet with butter or oil to prevent sticking and enhance flavor.
- Pour Batter: Using a 1/4 cup measure, pour batter onto the skillet for each pancake, spacing them comfortably to allow flipping.
- Cook First Side: Cook the pancakes until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip and Finish: Flip the pancakes carefully and cook the other side for an additional 1-2 minutes or until golden brown and cooked through.
Notes
- Use non-dairy milk such as almond or oat milk as a substitute to keep pancakes dairy-free.
- Do not overmix batter to avoid tough pancakes; some lumps are okay.
- Adjust heat as needed if pancakes brown too quickly.
- Serve warm with maple syrup, fresh berries, or your favorite toppings.
