Sourdough Discard Pancakes
Fluffy, tangy pancakes made using sourdough discard, perfect for a delicious breakfast while reducing waste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract (optional)
Instructions
- In a large bowl, whisk together the sourdough discard, milk, and egg until smooth.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients; stir gently until just combined. Do not overmix.
- Fold in the melted butter and vanilla extract if using.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface and edges look set, about 2–3 minutes.
- Flip and cook the other side until golden brown, another 2 minutes.
- Serve warm with your favorite toppings.
Notes
For extra flavor, add a handful of fresh berries or chocolate chips to the batter before cooking.
Find it online: https://foodsforyoursoul.com/sourdough-discard-pancakes/