Description
Sourdough discard pancakes are fluffy, golden delights that offer a perfect balance of tangy flavor and light, airy texture. Each bite melts in your mouth, with a subtle crispness on the edges that contrasts beautifully with the soft, pillowy center.
Ingredients
Scale
- 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 discard
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup milk (or non-dairy alternative)
Instructions
- In a large bowl, whisk together the dry ingredients until well combined.
- In a separate bowl, mix the sourdough discard, egg, melted butter, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat (about 350°F or 175°C).
- Lightly grease the skillet 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 2-3 minutes.
- Flip and cook for an additional 1-2 minutes until golden brown.
Notes
- Make-ahead: The batter can be prepared the night before and stored in the refrigerator. Stir gently before cooking.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Substitutions: Use whole wheat flour for a healthier option or almond milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 8 grams
- Sodium: 400 milligrams
- Fat: 12 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 70 milligrams
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