Description
Fluffy and delicious sourdough discard pancakes perfect for using up your sourdough starter discard. These pancakes combine a tender crumb with a subtle tangy flavor and are quick to prepare, making them an ideal breakfast or brunch option.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and leveled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir them together to ensure they are evenly distributed.
- Prepare wet ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the bowl containing the dry ingredients. Whisk gently until just combined; the batter should be lumpy and not overmixed to keep the pancakes fluffy.
- Cook the pancakes: Heat a skillet over medium heat. Pour about â…“ cup of batter onto the skillet per pancake. Cook until bubbles form on top and the edges begin to set, approximately 2 minutes. Flip carefully and cook for 1-2 more minutes until golden brown and cooked through. Adjust heat as necessary after the first pancake to prevent burning.
Notes
- Do not overmix the batter; lumps help keep the pancakes light and fluffy.
- Adjust the heat of the skillet as needed to ensure even cooking without burning.
- You can use any neutral oil instead of vegetable oil if preferred.
- Serve pancakes warm with syrup, fresh fruit, or your favorite toppings.
- This recipe is a great way to use sourdough discard and reduce waste.
