Sourdough Discard Pancakes
Fluffy and delightful pancakes made using sourdough discard, perfect for any breakfast or snack occasion.
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard Moisture-rich base
- 4 tablespoons unsalted butter, melted and cooled Adds richness
- 2 large eggs, slightly beaten Binds ingredients and adds structure
- 1 cup buttermilk Can substitute with milk for moisture
- 1 teaspoon maple extract or vanilla extract Flavor enhancer
Dry Ingredients
- 2 cups all-purpose flour Can substitute with bread flour or whole wheat
- 1 teaspoon baking soda Leavening agent
- 1 teaspoon baking powder Helps with rising
- 1 teaspoon salt Brings out flavor
Instructions
Preparation
- Lightly grease a griddle or skillet using cooking oil to create a non-stick surface.
- Heat the griddle to 350°F or use medium-low heat for the skillet.
- In a medium bowl, whisk together the wet ingredients until just blended.
- Stir in the dry ingredients until combined, leaving some small lumps.
- Wait until the pancake mixture starts to bubble before cooking.
- If needed, adjust the consistency by adding 1 tablespoon of buttermilk.
- Depending on preference, use 1/4 to 1/3 cup of batter for each pancake.
Cooking
- Cook for about 1-2 minutes until bubbles form and edges look dry.
- Flip the pancakes and cook the second side until golden brown.
- Serve warm with butter and maple syrup or fresh fruit.
Notes
For best texture, enjoy pancakes straight from the griddle. Can be stored for a quick meal later.