Sourdough Discard Pancakes
Delicious pancakes made using leftover sourdough starter, perfect for breakfast.
Equipment
- mixing bowls
- whisk
- non-stick skillet or griddle
- measuring cups
- Measuring spoons
Ingredients
- 1 cup Sourdough discard The key ingredient that adds flavor and moisture.
- 1 cup All-purpose flour Provides structure to the pancakes.
- 1 tablespoon Sugar Adds a touch of sweetness.
- 1 teaspoon Baking powder Helps the pancakes rise.
- 1/2 teaspoon Baking soda Works with the sourdough for lift.
- 1/2 teaspoon Salt Balances sweetness and enhances flavor.
- 1 cup Milk Adds moisture to the batter.
- 1 large Egg Binds the ingredients and adds richness.
- 2 tablespoons Melted butter or vegetable oil Adds flavor and moisture.
- 1 teaspoon Vanilla extract Enhances the flavor of the pancakes.
Instructions
- Gather all your ingredients to ensure a smooth cooking process.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, mix the sourdough discard, milk, egg, melted butter (or oil), and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Notes
These pancakes are a great way to use up sourdough discard while enjoying a delicious breakfast.