Fluffy Sourdough Discard Pancakes
Tender, tangy pancakes made using sourdough discard, perfect for brunch or meal prep.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup sourdough starter discard (unfed)
- 1 large egg
- 1 cup milk (whole milk recommended)
- 2 tablespoons melted unsalted butter
For Cooking
- More tablespoons unsalted butter for the griddle Use as needed for greasing the griddle
Instructions
Preparation
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate small bowl, whisk together the sourdough discard, egg, and milk until combined.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined; a few lumps are fine.
- Gently fold in the melted butter until incorporated.
Cooking
- Heat a lightly oiled griddle or non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake and cook for 2 to 3 minutes per side; flip when bubbles appear and edges look set.
- Cook the second side until golden brown, about 1 to 2 minutes more, then serve immediately.
Notes
Keep the griddle at medium heat to avoid burning. Store leftovers in the fridge for up to 3 days and reheat in a toaster or skillet.