Sourdough Discard Pancakes
These fluffy Sourdough Discard Pancakes offer a tangy flavor and light texture, perfect for breakfast or brunch while reducing food waste.
Ingredients
Pancake Batter Ingredients
- 1 cup sourdough discard Key ingredient for unique flavor.
- 1 cup all-purpose flour
- 1 tablespoon sugar Can substitute with honey or maple syrup.
- 1 teaspoon baking powder Ensure freshness for the best rise.
- 1 teaspoon baking soda Ensure freshness for the best rise.
- 1 2s salt
- 1 large egg
- 1 cup milk Adjust for desired consistency; can use dairy-free alternatives.
- 2 tablespoons melted butter or oil
- vanilla extract Optional for extra flavor.
Instructions
Prepare Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the sourdough discard, egg, milk, and melted butter until well combined.
Combine Mixtures
- Pour the wet ingredients into the dry ingredients and stir until just combined. Some lumps are okay.
Cook Pancakes
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
Serve
- Transfer pancakes to a plate and serve immediately. Keep warm in a low oven if necessary.
Notes
Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven for best texture.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 2gSodium: 300mgFiber: 1gSugar: 1g
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