Sourdough Discard Pancakes
Deliciously fluffy pancakes made using sourdough starter discard that offer a unique flavor and delightful texture.
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard provides moisture and flavor
- 4 tablespoons unsalted butter, melted and cooled adds richness
- 2 large eggs, slightly beaten helps bind the batter
- 1 cup buttermilk can substitute milk for moisture and tanginess
- 1 teaspoon maple extract or vanilla extract enhances flavor
Dry Ingredients
- 2 cups all-purpose flour can substitute with other flours like bread or einkorn
- 1 teaspoon baking soda helps the pancakes rise
- 1 teaspoon baking powder also contributes to fluffiness
- 1 teaspoon salt balances flavors
Instructions
Preparation
- Lightly grease a griddle or skillet using cooking oil. Preheat to 350°F for griddle or medium-low heat for skillet.
- In a medium bowl, combine melted butter, slightly beaten eggs, buttermilk, maple extract or vanilla extract, and sourdough starter discard. Whisk until just blended.
- Add the flour, baking soda, baking powder, and salt. Stir gently until small lumps remain; avoid overmixing.
- Wait for bubbles to form in the batter. If it’s too thick, add 1 tablespoon of buttermilk for a thinner consistency.
Cooking
- Use a 1/4 to 1/3 cup measuring cup to scoop the batter onto the hot griddle, spacing them well.
- Cook for about 1-2 minutes until bubbles appear on the surface and edges look dry.
- Carefully flip pancakes using a pancake turner and cook until golden brown, about another minute.
Serving
- Transfer cooked pancakes to a plate and serve warm with butter and maple syrup or fresh fruit.
Notes
For best results, use fresh sourdough starter and keep the batter slightly lumpy to ensure fluffiness.