Description
Enjoy fluffy and golden sourdough discard pancakes that make use of your sourdough starter discard in a delicious and sustainable way. These pancakes are light, airy, and perfect for a cozy breakfast or brunch, combining tangy sourdough flavor with a tender crumb.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup sourdough discard
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup milk (or non-dairy alternative)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until uniformly mixed.
- Mix Wet Ingredients: In a separate bowl, combine the sourdough discard, egg, melted butter, and milk, stirring until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the pancakes tender.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat, approximately 350°F (175°C).
- Prepare the Cooking Surface: Lightly grease the preheated skillet with a small amount of butter or oil to prevent sticking and promote browning.
- Pour Batter: Use a 1/4 cup measure to pour batter onto the skillet, forming individual pancakes.
- Cook First Side: Cook the pancakes until bubbles appear on the surface and the edges start to look set, about 2 to 3 minutes.
- Flip and Cook Other Side: Carefully flip the pancakes and cook for an additional 1 to 2 minutes, or until golden brown and cooked through.
Notes
- For fluffier pancakes, avoid overmixing the batter; lumps are okay.
- If the batter is too thick, add a splash more milk to adjust consistency.
- Use non-dairy milk alternatives for a lactose-free or vegan variation (omit egg and butter and substitute accordingly).
- Serve with maple syrup, fresh fruit, or your favorite toppings.
- Leftover pancakes can be refrigerated and reheated in a toaster or skillet.
