Sourdough Discard Pancakes
A quick, easy, and delicious way to use leftover sourdough discard, reducing waste while creating fluffy pancakes.
Equipment
- 1 Mixing bowl
- 1 whisk
- 1 griddle or skillet
- 1 spatula
Ingredients
- 1 cup Sourdough discard
- 1 cup Flour
- 1 tsp Baking powder
- 2 tbsp Sugar Optional
- 1 Large Eggs
- 1 cup Milk (dairy or non-dairy)
- 2 tbsp Butter melted butter or oil
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 tsp Vanilla extract Optional
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar (if using), baking powder, baking soda, and salt until well combined.
- In another bowl, mix the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
- Serve your pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.
Notes
Can adjust sweetness or add toppings like fruits or syrup.