Description
Enjoy fluffy and golden sourdough discard pancakes, a perfect way to use up leftover sourdough starter. These pancakes are light, tender, and packed with a subtle tangy flavor, making a delightful breakfast or brunch option.
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 mixed.
- Mix Wet Ingredients: In a separate bowl, blend the sourdough discard, egg, melted butter, and milk until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix to keep pancakes light and fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat, approximately 350°F (175°C), to ensure even cooking.
- Grease the Skillet: Lightly grease the skillet with butter or oil to prevent sticking and aid browning.
- Cook Pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip Pancakes: Flip the pancakes carefully using a spatula and cook for another 1–2 minutes until they are golden brown on both sides.
- Serve Warm: Remove from heat and serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or butter.
Notes
- Do not overmix the batter to avoid dense pancakes; some lumps are okay.
- You can substitute milk with any non-dairy alternative like almond or oat milk.
- Use sourdough discard at room temperature for best mixing results.
- Adjust heat as needed to avoid burning pancakes while ensuring they cook through.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
