Description
These simple and forgiving sourdough discard pancakes are soft, slightly tangy, and perfect for a cozy morning.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup sourdough starter/discard
- 1 cup milk (Use room temperature for best results)
- 1 large egg
- 2 tablespoons melted butter (Let cool slightly before mixing)
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the sourdough starter, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Cooking
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Notes
The batter can be made ahead and stored in the fridge. Let it rest for 10 minutes for best results. Use various toppings like berries, yogurt, or syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, brunch
- Cuisine: American