Sourdough Discard Pancakes
Sourdough discard pancakes are a delightful way to use leftover sourdough starter, resulting in fluffy, flavorful pancakes with a unique tangy taste.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sourdough starter or discard
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
For Cooking
- Cooking oil or butter For frying
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the sourdough starter or discard, milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
Cooking
- Heat a skillet or griddle over medium heat and add a little oil or butter to grease the surface.
- Pour batter onto the skillet and cook until bubbles form on the surface. Then, flip and cook until both sides are golden brown.
- Serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze with parchment paper between pancakes for up to two months. Reheat in the microwave or toaster.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 3gSodium: 300mgFiber: 1gSugar: 2g