Description
Fluffy and flavorful pancakes made with sourdough discard, perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Mix the sourdough discard, flour, sugar, baking soda, and salt together in a large bowl.
- Whisk the milk, egg, melted butter, and vanilla extract in another bowl until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a bit lumpy!
- Heat a skillet or griddle over medium heat and grease it lightly.
- Pour batter onto the skillet, then cook until bubbles form on the surface. Flip and cook until golden brown.
- Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Notes
For a twist, add lemon juice or blueberries to the batter. Serve with sourdough bread as toast for a delightful combination.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
Keywords: sourdough pancakes, breakfast, brunch, easy pancakes, using sourdough discard