Sourdough Discard Pancakes
Fluffy and delicious pancakes made with sourdough discard, perfect for breakfast and reducing food waste.
Ingredients
Dry Ingredients
- 1 cup sourdough discard
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
Instructions
Preparation
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease if necessary.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
- Serve warm with your favorite toppings like maple syrup, fresh fruit, yogurt, or nuts.
Notes
Make sure your sourdough discard is active for best results. Do not overmix the batter; a few lumps are okay. Adjust the thickness of the batter by adding more milk if necessary. You can experiment with add-ins like chocolate chips or blueberries for extra flavor.