Description
This Sourdough Discard Pancakes recipe transforms sourdough discard into fluffy, delicious pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup sourdough discard or active sourdough starter
- 2 large eggs
- 1 cup whole milk, plus more if needed
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil, plus more to coat the skillet, or use melted coconut oil
Instructions
- Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight in the fridge.
- The next day, sift the powders directly into the bowl and give it a good whisk to combine everything together.
- The texture should be thick and bubbly. Add extra milk, 1 tablespoon at a time, to thin out the texture if needed.
- Let the batter sit for at least 5 minutes; it should be nice and bubbly before using. The batter can be used cold.
- In a large bowl, whisk the dry ingredients together. Add the wet ingredients and whisk gently until a smooth batter forms, let rest for 5-10 min.
- In a large (stainless steel) skillet, add 1 tablespoon of oil over low heat. Swirl the pan around to coat.
- Pour ⅓ cup of batter into the pan using an ice cream scoop. Cook until golden on both sides, cooking on low heat.
- When the edges begin to puff up and bubbles appear on the surface, flip it over. Serve with fresh berries, maple syrup, or strawberry sugar puree.
Notes
- Ensure the sourdough discard is at room temperature for best results.
- Adjust the milk quantity based on desired batter consistency.
- These pancakes can be customized with your favorite mix-ins like chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg