Ingredients
1 cup sourdough discard (unfed)
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract
¾ cup milk (add more if the batter is too thick)
2 tablespoons unsalted butter, melted
Butter or oil, for cooking
Optional toppings: maple syrup, fresh fruit, whipped cream, or nuts
Instructions
Prepare the batter:
In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.Add the wet ingredients:
In a separate bowl, beat the egg, milk, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy, not smooth.Adjust the consistency:
If the batter is too thick, add a little more milk to reach your desired consistency. The batter should be thick but pourable.Cook the pancakes:
Heat a skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.Serve and enjoy:
Stack the pancakes on a plate and top with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.
Notes
Making sourdough discard pancakes is easy with the right ingredients. You need pantry staples and fresh items. The secret to success is choosing and measuring each ingredient carefully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Keywords: Sourdough Discard Pancakes