Description
Make a stack of wonderfully fluffy and tangy sourdough pancakes using your unfed starter discard. This easy, one-bowl recipe delivers light and airy results perfect for a weekend brunch.
Ingredients
Scale
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (whole milk recommended)
- 2 tablespoons melted butter or neutral oil, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
- In a separate medium bowl, whisk together the sourdough starter discard, egg, and milk until just combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until the batter is just mixed. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough pancakes.
- Stir in the 2 tablespoons of melted butter or oil.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side. You will see bubbles form on the surface and the edges will look set. Flip carefully.
- Cook the second side for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings for a delicious homemade comfort food breakfast.
Notes
- For extra fluffy sourdough pancakes, let the batter rest for 10 minutes before cooking.
- If you prefer a tangier flavor, use older discard or add 1/2 teaspoon of apple cider vinegar to the wet ingredients.
- You can substitute the milk with buttermilk for a richer flavor and better rise.
- This recipe works well for quick sourdough discard breakfast or can be adapted for an overnight sourdough pancakes preparation by mixing the dry and wet ingredients (excluding the baking soda/powder) the night before and adding those leaveners just before cooking.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
- Cholesterol: 45