Description
Delicious and easy sourdough discard pancakes made with pantry staples. These fluffy pancakes use sourdough discard to add a subtle tang and extra flavor, perfect for a quick breakfast or brunch. Ready in just 20 minutes, they are a great way to reduce waste and enjoy homemade pancakes with a light, tender texture.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt to create a well-blended dry mix for your pancake batter.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and vegetable oil until smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and gently whisk until just combined. It’s important not to overmix, so leave the batter with some lumps to ensure fluffy pancakes.
- Heat Skillet: Preheat a skillet over medium heat to prepare for cooking the pancakes.
- Cook Pancakes: Scoop about â…“ cup of batter onto the hot skillet. Cook for approximately 2 minutes, or until bubbles form on the surface. Flip the pancake gently and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as needed after the first pancake to prevent burning.
Notes
- Do not overmix the batter; it’s okay if it’s lumpy for a tender texture.
- Use a non-stick skillet or lightly grease the pan to prevent sticking.
- Adjust heat as necessary during cooking to avoid burning the pancakes.
- Sourdough discard adds a mild tang and enhances flavor but can be substituted with buttermilk for a similar effect.
- Double or triple the recipe to serve more guests.
