Fluffy Sourdough Discard Pancakes
These pancakes made from sourdough discard are fluffy and full of flavor, perfect for a cozy breakfast or snack.
Ingredients
Dry Ingredients
- 1 cup sourdough starter discard (unfed) adds moisture and tang
- 1 cup all-purpose flour provides structure
- 2 tablespoons sugar adds sweetness
- 1 teaspoon baking powder helps the pancakes rise
- 1/2 teaspoon baking soda aids in leavening
- 1/2 teaspoon salt enhances flavor
Wet Ingredients
- 1 large egg binds ingredients together
- 1 cup milk (or oat milk) adds liquid and moisture
- 2 tablespoons melted butter or oil adds richness and flavor
Instructions
Preparation
- Combine the sourdough starter discard, all-purpose flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Use a whisk to mix these dry ingredients together until well distributed.
- In a separate bowl, beat the large egg until well mixed. Stir in the milk and melted butter or oil until smooth.
- Pour the wet ingredients into the dry ingredients. Gently mix with a whisk until just combined; a few lumps are fine.
Cooking
- Heat a griddle or non-stick skillet over medium heat. Test with a few drops of water; they should sizzle and evaporate quickly.
- Scoop portions of batter onto the hot surface, spacing them out. Cook until bubbles form on the surface and edges look set.
- Carefully flip the pancakes and cook for an additional minute until golden brown.
- Set aside on a plate and cover lightly to keep warm while you finish cooking the rest.
Notes
These pancakes are great with maple syrup, fresh fruit, or enjoyed as a snack. They reheat well in the microwave or skillet.