Fluffy Sourdough Discard Pancakes
Ingredients
- 1 cup sourdough starter discard (unfed) 240g
- 1 cup all-purpose flour 120g
- 1 cup milk (or buttermilk) 240g
- 1 large egg 50g
- 2 tbsp granulated sugar 25g
- 2 tbsp melted butter (plus extra for cooking) 30g
- 1 tsp baking powder 4g
- ½ tsp baking soda 3g
- ½ tsp salt 3g
- 1 tsp vanilla extract 5g
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together sourdough discard, milk, egg, melted butter, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Make Batter: Add dry ingredients to wet ingredients. Stir gently until just combined; lumps are okay. Let batter rest for 5 minutes.
- Heat Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook Pancakes: Pour ¼ cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set (2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Serve: Keep pancakes warm in a low oven (200°F/93°C) if needed. Serve with maple syrup, fresh fruit, or your favorite toppings.
Notes
- Texture Tip: Avoid overmixing the batter for fluffier pancakes.
- Flavor Variations: Add 1/2 cup blueberries, chocolate chips, or a pinch of cinnamon to the batter.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a toaster or skillet.
- Discard Tip: Use discard that’s 1-5 days old for the best flavor.
Nutrition
Serving: 2pancakes
Servings: 12 pancakes
