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Sourdough Discard Pancakes

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Delightfully fluffy pancakes made with sourdough starter discard, perfect for breakfast or brunch.

Ingredients

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  • 1 cup sourdough starter (discard)
  • 1 cup all-purpose flour
  • 1 cup milk (or buttermilk)
  • 1 egg
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter (or oil)

Instructions

  1. Mix the Wet Ingredients: In a mixing bowl, combine the sourdough starter, milk, egg, and melted butter. Mix until well combined.
  2. Whisk the Dry Ingredients: In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine and Mix: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).
  4. Preheat and Grease the Skillet: Preheat a skillet or griddle over medium heat and grease lightly.
  5. Pour & Cook: Pour about 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.
  6. Serve Delightfully: Serve warm with your choice of toppings.

Notes

For variations, add chocolate chips, blueberries, or nuts to the batter; store leftovers in the refrigerator for up to 3 days or freeze for up to a month.

Nutrition

Find it online: https://recypez.com/sourdough-discard-pancakes-recipe/

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