Sourdough Pancakes {Great for Sourdough Discard}

Sourdough Pancakes {Great for Sourdough Discard}

from tastesoflizzyt.com
20 min
12 servings

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

Ingredients

  • 2 cups all-purpose flour (260 grams)
  • 2 teaspoons baking powder (10 grams)
  • 1 teaspoon baking soda (6 grams)
  • 2 tablespoons granulated sugar (30 grams)
  • 1 teaspoon salt (6 grams)
  • 1 cup sourdough discard (at room temperature, 250 grams)
  • 1 1/2 cups 2% milk (at room temperature, 12 ounces)
  • 1 large egg, beaten (at room temperature)
  • 2 tablespoons vegetable oil (24 grams)

Directions

  1. 1

    In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.

  2. 2

    Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix.

  3. 3

    Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.

  4. 4

    Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.

  5. 5

    Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.

  6. 6

    Serve warm with butter and maple syrup.