Description
These Sourdough Discard Pancakes are fluffy and golden, transforming your sourdough discard into delicious breakfast delights. Made with simple pantry ingredients, they deliver a tender texture and a subtle tangy flavor that’s sure to please the whole family.
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 flour, sugar, baking powder, baking soda, and salt until thoroughly mixed.
- Mix Wet Ingredients: In a separate bowl, stir together the sourdough discard, egg, melted butter, and milk until the mixture is smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix to keep the pancakes light and fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat, around 350°F (175°C), to ensure even cooking.
- Grease Surface: Lightly grease the skillet with butter or oil to prevent sticking and enhance browning.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, approximately 2-3 minutes.
- Flip Pancakes: Carefully flip each pancake and cook for another 1-2 minutes or until golden brown and cooked through.
- Serve Warm: Remove from skillet and serve the pancakes warm with your favorite toppings.
Notes
- Do not overmix the batter; small lumps are okay and help keep pancakes tender.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Milk can be substituted with any non-dairy alternative such as almond or oat milk.
- Adjust cooking temperature if pancakes brown too quickly or cook too slowly.
- These pancakes freeze well; reheat in a toaster or microwave.
