Fluffy Sourdough Discard Pancakes
Transform your sourdough discard into light, airy, and delicious pancakes with this easy recipe. The natural tang of sourdough adds depth to the flavor while the fermentation process creates a rich, tender texture.
Equipment
- Mixing Bowl
- Whisk
- Non-stick Skillet
- Spatula
Ingredients
Wet Ingredients
- 1 cup sourdough discard unfed
- 1 cup milk
- 2 eggs large
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract optional
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
- Let the batter rest for 5-10 minutes to allow the baking soda and sourdough discard to interact and create air bubbles.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour ΒΌ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Serve warm with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Notes
For extra fluffiness, let the batter rest longer. Adjust the sweetness by adding more or less sugar. These pancakes can be made ahead and frozen for later use.