Description
Sourdough pancakes are a delightful and versatile breakfast option that brings a unique flavor and fluffy texture to your morning routine. Perfect for using up sourdough discard, these pancakes are not only easy to make but also customizable with your favorite toppings. Whether you enjoy them with fresh fruits, maple syrup, or yogurt, they are sure to become a family favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough discard (at room temperature)
- 1 ½ cups 2% milk (at room temperature)
- 1 large egg (beaten, at room temperature)
- 2 tablespoons vegetable oil
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
- Add the sourdough discard, milk, beaten egg, and vegetable oil to the dry ingredients. Mix gently until just combined; it's okay if there are some lumps.
- Preheat a griddle or cast iron skillet over medium-low heat and grease it with melted butter or oil.
- Pour about 1/3 cup of batter onto the hot cooking surface. Cook until bubbles form on top, then flip and cook for an additional 1-2 minutes until golden brown.
- Serve warm with your choice of toppings like butter, syrup, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 182
- Sugar: 3g
- Sodium: 411mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 31mg