Description
Fluffy pancakes made using sourdough discard for a cozy and zero-waste breakfast option.
Ingredients
Wet Ingredients
- 1 cup sourdough discard (Use unfed discard straight from the fridge.)
- 1 cup milk (Dairy or non-dairy both work.)
- 1 large egg (Helps bind and keeps pancakes tender.)
- 2 tablespoons melted butter or oil (Adds richness and prevents dryness.)
- 1 teaspoon vanilla (Optional, adds flavor.)
- 1 tablespoon sugar (Optional for flavor, to balance the tang from sourdough.)
Dry Ingredients
- 1 cup all-purpose flour (Regular or gluten-free flour can be used.)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preparation
- In a medium bowl, whisk together sourdough discard, milk, egg, melted butter (or oil), and vanilla.
- Sprinkle in sugar, flour, baking powder, baking soda, and salt.
- Stir until just combined. Overmixing is to be avoided.
- Let the batter rest for 5 to 10 minutes while your skillet heats up.
Cooking
- Heat a non-stick skillet or griddle on medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes.
- Flip pancakes and cook another 1 to 2 minutes until golden and cooked through.
Notes
For the fluffiest pancakes, avoid overmixing and let the batter rest before cooking. Variations include adding chocolate chips, blueberries, or spices like cinnamon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Cuisine: American