Sourdough Pancakes {Great for Sourdough Discard}
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
In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
- 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
Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
- 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
Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
- 6
Serve warm with butter and maple syrup.
Sourdough Pancakes {Great for Sourdough Discard}
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About this Recipe
Craving a breakfast that feels special yet comes together quickly? These Sourdough Pancakes are your answer, offering a delightful way to use up that sourdough discard while creating a family-favorite meal.
This recipe stands out because it cleverly utilizes sourdough discard, transforming what might be waste into a breakfast masterpiece. The discard not only adds a wonderful depth of flavor, a subtle tang that balances the sweetness, but also contributes to the remarkably fluffy texture alongside the baking powder and soda. Using room temperature ingredients ensures a perfectly smooth batter and even cooking.
What can you expect from these sourdough pancakes? Imagine a stack of golden-brown discs, crisp at the edges and wonderfully tender and airy on the inside. Each bite offers a satisfying fluffiness with a complex, slightly tangy flavor that elevates them far beyond ordinary pancakes. This isn't just a simple breakfast; it's an experience that feels gourmet yet is incredibly easy to achieve. You'll love how quickly these come together for a special weekend brunch or even a speedy weekday treat.
While designed for sourdough discard, you can easily adapt these pancakes. For an even richer taste, you could try whole milk instead of 2% milk. Adjusting the granulated sugar to your preference is also simple, making them as sweet or as subtle as you like.
Serve these delicious sourdough pancakes warm, stacked high, and drizzled with your favorite maple syrup, fresh berries, or a dollop of whipped cream. They're perfect for lazy weekend mornings or when you want to impress without the fuss.