Sourdough Discard Pancakes
Fluffy and tangy sourdough discard pancakes that are quick to prepare, making them perfect for breakfast, brunch, or a snack.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour Provides structure
- 3 tablespoons sugar Adds sweetness
- Pinch salt Enhances flavor
- 2 ½ teaspoons baking powder Leavens the batter
- 1 teaspoon baking soda Adds fluffiness
Wet Ingredients
- 1 cup sourdough discard Introduces tanginess
- 2 large eggs Binds ingredients together
- 1 cup milk Adds moisture
- 1 teaspoon vanilla Enhances sweetness
Instructions
Preparation
- In a mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until combined.
- In another bowl, combine the sourdough discard, eggs, milk, and vanilla, whisking until smooth.
- Pour the wet mixture into the dry ingredients and gently fold them together until just combined. The batter may be lumpy.
Cooking
- Preheat a griddle or frying pan over medium heat and grease lightly with oil or butter.
- Ladle about ¼ cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on top, then flip and cook until the second side is golden brown.
- Transfer the pancakes to a plate and keep warm while cooking the remaining batter.
Notes
For best results, ensure all ingredients are at room temperature and avoid overmixing. Adjust cooking heat as needed.