Fluffy Sourdough Discard Pancakes
Soft, fluffy, and with a hint of tanginess, these pancakes are a delicious way to use up sourdough discard while creating a breakfast the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
Pancake Batter
- 1 cup sourdough discard (unfed)
- 1 cup milk (or buttermilk)
- 1 large egg
- 2 tbsp melted butter
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- In a mixing bowl, whisk together the sourdough discard, milk, egg, and melted butter.
- In a separate bowl, mix the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with maple syrup, fresh berries, or your favorite toppings.
Notes
Sourdough discard adds a subtle tang and depth to these pancakes, making them extra flavorful. Feel free to add mix-ins like chocolate chips or blueberries.
Nutrition
- Calories: 210
- Sugar: 6
- Sodium: 310
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 36
- Fiber: 1
- Protein: 6
- Cholesterol: 45
Find it online: https://recipesunfolded.com/sourdough-discard-breakfast-recipes/