Description
Sourdough Discard Pancakes are a tasty breakfast treat made using leftover sourdough starter, resulting in fluffy and flavorful pancakes.
Ingredients
Scale
- 1 cup sourdough starter (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 (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the sourdough starter, flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Notes
- For added flavor, mix in 1/2 cup of blueberries or chocolate chips to the batter before cooking.
- To make these pancakes dairy-free, substitute the milk with almond milk or oat milk and use coconut oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg