Description
Fluffy pancakes made with sourdough discard that are perfect for breakfast or brunch.
Ingredients
Scale
- 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
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking oil or butter for frying
Instructions
- In a large bowl, mix the sourdough discard, flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, whisk together the milk, egg, and melted butter until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Remember, a few lumps are perfectly fine!
- Heat a skillet over medium heat and add a small amount of oil or butter to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, signaling that it’s time to flip.
- Flip the pancakes and cook until golden brown, around 2-3 minutes on each side.
- Serve warm with toppings of your choice, whether you favor fresh berries, maple syrup, or a sprinkle of powdered sugar.
Notes
Customize your pancakes with toppings such as berries, chocolate chips, or nuts. Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg