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Sourdough Discard Pancakes

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Fluffy and tangy pancakes made using sourdough discard, perfect for a delicious and sustainable breakfast treat.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until well combined.
  2. In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form and edges look set, about 2-3 minutes.
  6. Flip and cook for another 2 minutes or until golden brown and cooked through.
  7. Repeat with the remaining batter, greasing the skillet as needed.
  8. Serve warm with syrup, fresh fruit, or your favorite toppings.

Notes

For extra fluffiness, let the batter rest for 10 minutes before cooking. Serve with maple syrup and fresh berries for a delightful breakfast.

Find it online: https://thefoodieplanner.com/sourdough-discard-pancakes/