Easy Sourdough Discard Pancakes
Delicious and fluffy pancakes made with leftover sourdough starter, perfect for reducing waste and enhancing your breakfast.
Ingredients
Pancake Batter Ingredients
- 1 cup sourdough discard Use at room temperature for best results.
- 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk Plant-based milk can be used for a vegan option.
- 1 large egg Can substitute with flax egg or applesauce for a vegan option.
- 2 tablespoons melted butter or oil Use oil for a dairy-free option.
- Vanilla extract Optional for added flavor.
Instructions
Preparation
- In a large bowl, mix together the sourdough discard, milk, egg, and melted butter until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Cooking
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
- Serve warm with favorite toppings such as maple syrup, fresh fruits, or a dollop of yogurt.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. They can also be frozen and reheated in a toaster or microwave.