Description
A simple and delicious recipe for pancakes made using sourdough discard, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large bowl, mix together the sourdough discard, milk, egg, and melted butter.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, stirring until just mixed. Do not overmix; some lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 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 on the other side.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings.
Notes
- For a fluffier pancake, let the batter rest for 10-15 minutes before cooking.
- You can add mix-ins like blueberries or chocolate chips if desired.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Sourdough Discard Pancakes, Pancake Recipe, Breakfast Recipe