Description
Fluffy and delicious pancakes made using sourdough discard, perfect for a comforting breakfast or brunch. These sourdough discard pancakes combine the tangy flavor of sourdough with classic pancake ingredients to create a light, airy texture that is easy to whip up in just 25 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare Wet Ingredients: In a medium bowl, whisk together the sourdough discard, milk, egg, and melted butter until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain pancake fluffiness.
- Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes using a spatula and cook for another 1-2 minutes until the underside is golden brown and the pancakes are cooked through.
- Serve Warm: Remove the pancakes from the skillet and serve immediately with your preferred toppings such as maple syrup, fresh fruit, or butter.
Notes
- Do not overmix the batter to keep pancakes fluffy; some lumps are okay.
- If you prefer thicker pancakes, reduce the milk slightly.
- Sourdough discard adds a subtle tang and helps with leavening but can be replaced with a plain buttermilk mixture if unavailable.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Use a non-stick skillet or well-seasoned griddle for best results.
