Sourdough Discard Pancakes
Fluffy and tangy pancakes made using sourdough discard, perfect for breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons melted butter or vegetable oil
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the sourdough discard, milk, egg, and melted butter until well combined in another bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter until it’s all gone.
- Serve warm with your favorite toppings.
Notes
For leftovers, store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat in a toaster or microwave.
Find it online: https://www.zaynkitchen.com/sourdough-discard-pancakes/