Description
A quick and easy recipe for fluffy pancakes using sourdough discard.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
Instructions
- In a large bowl, whisk together the sourdough discard, egg, milk, and melted butter.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter for each pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- You can adjust the thickness of the pancakes by adding more or less milk.
- For sweeter pancakes, add more sugar to the batter.
- Sourdough discard can be refrigerated for up to a week.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Keywords: sourdough discard, pancakes, discard recipe, easy pancakes, breakfast