Fluffy Sourdough Pancakes
These fluffy sourdough pancakes offer a delightful twist by utilizing sourdough starter discard, making them perfect for any breakfast.
Ingredients
Dry Ingredients
- 1 cup sourdough starter discard (unfed) adds flavor and moisture
- 1 cup all-purpose flour provides structure
- 2 tablespoons granulated sugar enhances sweetness
- 1 teaspoon baking powder creates lift
- 1/2 teaspoon baking soda boosts leavening
- 1/4 teaspoon salt balances flavor
Wet Ingredients
- 1 large egg adds richness and binding
- 1 cup milk (whole milk recommended) contributes moisture
- 2 tablespoons melted unsalted butter adds richness and flavor
Instructions
Preparation
- In a mixing bowl, combine sourdough starter discard, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until the mixture is uniform.
- Add the egg and milk to the dry ingredients and mix gently until just combined. A few small lumps are okay; do not overmix.
- Melt the unsalted butter and let it cool slightly before stirring it into the batter.
Cooking
- Preheat your griddle or skillet over medium heat and grease with a small pat of butter.
- Pour a generous portion of pancake batter onto the griddle. Cook until bubbles form and edges look set, about 2-3 minutes.
- Flip the pancake carefully and cook for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and keep warm while repeating with remaining batter.
Notes
Serve with maple syrup, fresh fruit, or yogurt. Tips include not overmixing the batter, maintaining proper griddle temperature, and waiting for visual cues before flipping pancakes.