Fluffy Sourdough Discard Pancakes
These Fluffy Sourdough Discard Pancakes are a delicious and easy way to use up your extra sourdough starter. Light and airy with a subtle tang from the sourdough discard, these pancakes make the perfect breakfast treat. With simple ingredients like flour, milk, eggs, and sourdough discard, they come together quickly and cook to golden perfection. Serve them with your favorite toppings like syrup, fresh fruit, or butter for a comforting and satisfying meal.
Ingredients
- 1 cup sourdough discard
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk or plant-based milk
- 2 tablespoons melted butter plus extra for cooking
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, egg, milk, melted butter, and vanilla extract (if using).
- Combine the Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are okay.
- Cook the Pancakes: Drop 1/4 cup of batter onto the heated skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side until golden brown.
- Serve Hot: Serve the pancakes warm with butter, syrup, or fresh fruit.
Notes
Nutritional Information (per serving):
- Calories: ~250 kcal
- Fat: 10g
- Carbohydrates: 33g
- Protein: 6g
- Fiber: 1g
- Sugar: 6g
Tips:
- Add blueberries or chocolate chips to the batter for a fun twist.
- These pancakes freeze well. Stack them with parchment paper in between and freeze in an airtight container for up to 3 months.