Description
Fluffy and golden sourdough discard pancakes made with simple pantry ingredients. These easy-to-make pancakes have a light texture and a subtle tang from the sourdough discard, perfect for a delicious breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup milk (or non-dairy alternative)
Instructions
- Combine dry ingredients. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well blended.
- Mix wet ingredients. In a separate bowl, whisk the sourdough discard, egg, melted butter, and milk until the mixture is smooth and uniform.
- Combine wet and dry. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep pancakes fluffy.
- Preheat skillet. Heat a non-stick skillet or griddle over medium heat, approximately 350°F (175°C), to ensure even cooking.
- Grease skillet. Lightly grease the heated skillet with butter or oil to prevent sticking and promote browning.
- Pour batter. Pour 1/4 cup of batter onto the skillet for each pancake, allowing room for spreading.
- Cook first side. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and finish cooking. Flip pancakes carefully and cook for an additional 1-2 minutes until they achieve a golden brown color.
Notes
- Do not overmix the batter; lumps are okay to keep pancakes tender.
- If the batter is too thick, add a little extra milk to reach desired consistency.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Serve pancakes warm with maple syrup, fresh fruit, or your favorite toppings.
