Description
Fluffy sourdough discard pancakes, perfect for a hearty breakfast and a creative use of sourdough starter.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or additional butter
Instructions
- Combine the sourdough discard, flour, sugar, baking soda, and salt in a large bowl and whisk until well mixed.
- Whisk together the milk, egg, and melted butter in another bowl until creamy and smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; don’t worry about lumps.
- Heat a non-stick skillet or griddle over medium heat, greasing lightly with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the heated skillet.
- Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden-brown.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
You can prepare the batter the night before and store it in the fridge. Try making waffles with the batter for a different twist.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg