Description
These Sourdough Discard Pancakes are a delicious and easy way to use up your sourdough starter discard. Fluffy and tender with a slight tangy flavor, they make for a perfect breakfast or brunch option. With simple pantry ingredients and quick prep time, they come together effortlessly on the stovetop for a satisfying, homemade pancake experience.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 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 thoroughly to ensure an even distribution of leavening and flavor.
- Combine wet ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until the mixture is smooth and homogeneous.
- Make the batter: Pour the wet ingredients into the dry ingredients bowl and whisk gently until just combined. The batter should still have some lumps, so avoid overmixing to keep the pancakes tender.
- Cook the pancakes: Heat a skillet over medium heat. Using a â…“ cup measure, scoop the batter onto the skillet. Cook for about 2 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Adjust the heat as needed, especially after the first pancake to prevent burning.
Notes
- Do not overmix the batter; lumps help keep pancakes fluffy.
- Adjust cooking heat if pancakes brown too quickly or cook unevenly.
- Use vegetable oil or any neutral oil for best results.
- These pancakes are best served fresh but can be kept warm in a low oven.
