Easy Sourdough Discard Pancakes
Delightful pancakes made with sourdough discard, offering a balanced flavor and a flexible recipe for any occasion.
Ingredients
Dry Ingredients
- 1 cup sourdough discard Adds moisture and tang
- 1 cup all-purpose flour Provides structure and consistency
- 1 tablespoon sugar Balances flavor
- 1 teaspoon baking powder Aids in leavening
- 1/2 teaspoon baking soda Enhances rise
- 1/4 teaspoon salt Enhances overall flavor
Wet Ingredients
- 1 large egg Binds ingredients and adds richness
- 1 cup milk Adds moisture and creates a smooth batter
- 2 tablespoons melted butter Adds richness and flavor
Instructions
Preparation
- In a mixing bowl, combine the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix until evenly distributed.
- In another bowl, whisk together the egg and milk until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined, leaving a few small lumps.
- Fold in the melted butter carefully into the batter.
Cooking
- Heat a griddle or skillet over medium heat and grease lightly.
- Pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancake and cook for another 2-3 minutes until golden brown.
Notes
Serve with maple syrup or fresh fruit. Leftover pancakes can be stored in an airtight container for 2-3 days or frozen for up to a month.