Sourdough Discard Pancakes
Fluffy, tangy pancakes made with sourdough discard, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- Berries, bananas, or maple syrup for serving
Instructions
- Mix the sourdough discard, flour, sugar, baking powder, baking soda, and salt in one bowl.
- Whisk together the milk, egg, and melted butter or oil in another bowl until well combined.
- Pour the wet ingredients into the dry ingredients; stir them together just until smooth.
- Preheat a griddle or skillet over medium heat and lightly grease it with some butter or oil.
- Pour batter onto the griddle, using about 1/4 cup for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip it and cook until golden brown on both sides.
- Serve the pancakes warm with fresh berries, sliced bananas, or a drizzle of maple syrup.
Notes
Substitutions: Use whole wheat flour for a healthier twist or replace milk with plant-based alternatives.
Find it online: https://www.zaynkitchen.com/sourdough-discard-pancakes-recipe/