Sourdough Discard Pancakes
Transform your sourdough starter leftovers into fluffy and delicious pancakes with a unique tangy flavor. Perfect for breakfast and reducing food waste.
Ingredients
Pancake Batter
- 1 cup sourdough discard
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
Instructions
Preparation
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease if necessary.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Notes
Serve pancakes warm with maple syrup, fresh fruit, yogurt, nuts, or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.