Description
Delicious pancakes made from sourdough discard that offer a unique tangy flavor and a fluffy texture, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or additional butter for greasing
Instructions
- Combine the sourdough discard, flour, sugar, baking soda, and salt in a large bowl.
- Whisk together the milk, egg, and melted butter in another bowl until smooth.
- Pour the wet ingredients into the dry mixture and gently stir until just combined.
- Heat a non-stick skillet over medium heat and grease it lightly with cooking spray or butter.
- Pour about 1/4 cup of pancake batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm, stacked high with your favorite toppings.
Notes
For extra fluffiness, avoid overmixing the batter. You can customize with mix-ins like chocolate chips or berries.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg