Description
Fluffy and delicious sourdough pancakes made with discard.
Ingredients
Scale
- 1 ¼ cups all-purpose flour (spooned and levelled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sourdough discard
- 1 cup milk
- 1 large egg
- 3 tablespoons vegetable oil
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the sourdough discard, milk, eggs, and oil.
- Pour the wet ingredients into the bowl of dry ingredients and whisk until JUST combined – the batter should have plenty of lumps.
- Heat a skillet over medium heat.
- Scoop ⅓ cup of batter and cook until the batter starts bubbling on top, about 2 minutes.
- Gently flip and cook for another 1-2 minutes or until the pancake is cooked through and golden brown. You may need to turn the heat down after the first pancake.
Notes
- Serve with maple syrup or your favorite toppings.
- These pancakes can be made in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg