Description
Delightfully fluffy pancakes made with sourdough discard, perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Mix gently until just combined.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly okay!
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup, fresh fruit, or your favorite toppings.
Notes
You can prepare the batter the night before and store it in the refrigerator. Don’t overmix to maintain fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg