Sourdough Discard Pancakes
These fluffy, tangy sourdough discard pancakes are the perfect way to use up leftover starter. Light, golden, and delicious, they make an easy breakfast treat!
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and mix in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy—avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Remove from the skillet and keep warm. Repeat with the remaining batter.
- Serve warm with syrup, fresh fruit, or your favorite toppings.