Description
These Sourdough Discard Pancakes transform leftover sourdough starter into fluffy, golden pancakes perfect for a delightful breakfast. With a tender crumb and slight tang from the sourdough, they are easy to make using simple pantry ingredients and cooked on the stovetop to achieve a warm, comforting meal.
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 flour, sugar, baking powder, baking soda, and salt until thoroughly combined to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a separate bowl, stir together the sourdough discard, egg, melted butter, and milk until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir using a spatula or spoon just until the flour is moistened; avoid overmixing to keep the pancakes tender and fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat, aiming for about 350°F (175°C), to prepare for cooking the pancakes evenly.
- Grease the Pan: Lightly grease the skillet with butter or oil to prevent sticking and to add flavor and browning.
- Cook Pancakes: Pour 1/4 cup portions of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip and Finish: Flip the pancakes carefully and cook for an additional 1-2 minutes on the other side until they are golden brown and cooked through.
- Serve Warm: Remove pancakes from the skillet and serve immediately with your favorite toppings such as maple syrup, fresh fruit, or butter.
Notes
- Do not overmix the batter to avoid tough pancakes; a few lumps are okay.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Adjust cooking heat as needed to prevent burning or undercooking.
- Sourdough discard contributes a mild tang and helps leaven the pancakes naturally.
- Milk can be substituted with almond, soy, or oat milk for a dairy-free version.
- Leftover pancakes can be frozen and reheated in a toaster or microwave.
